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I tried this with onion powder instead of garlic powder and I loved the taste. (Like a cheesy, dark/hearty, onion bun)

I've only made it once, so I'm sure I'll get better with practice, but I now realize I should work more to get it much more thin in the middle. In the end, I think the middle of my mixture was more like 3/16 inch instead of 1/8, and that made a difference.

The parts on the ends darkened and crisped up just fine in the 15-18 minutes suggested, but the middle was still soft. I ended up using a pizza cutter to remove outer sections that were already crisp enough, then putting the middle back in for about 4 minutes more.

I repeated this with the newly-dark edges, and put the smaller middle back in for another 4 minutes. Then I got smart and just used the pizza cutter to cut the rest up into small rectangles and let them go in for a final 4 minutes, hoping as many of the ends as possible would crisp up.

So I'm left with two slightly different kinds of crackers: one that looks more like the pictures and one that looks like a small, slightly thicker, commercial health cracker with a more uniform rectangular shape. They both taste very nice, though. The ones cut into rectangles will hold up better for dipping whereas the fully crisped-up ones are more fragile.

The first little taste of the edge I tried tasted a bit salty, I thought, but my husband didn't think his test piece was too salty, and I tried from another area and it seemed fine. (But, it's still noticeably salted.) Looking up the nutrition content of generic onion powder now after it's done, it seems to have twice as much sodium as generic garlic powder, so when I try them again, I'm going to use half as much salt to compensate.

Overall, an excellent recipe! My mother uses a cracker recipe that suggests something like 20 hours in the oven, so it was nice to find something that actually worked and only required a reasonable amount of baking time.

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J. B. & Sarah Rainsberger January 23, 2013

Love it, love it, love it! Just what I wanted! I have been looking for a crispy crackers and this fits the bill.

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zinnias n marigolds January 19, 2011
Low Carb - Garlic Parmesan Flax Seed Crackers