Homemade Savory Crackers

Homemade Savory Crackers

These healthy crackers are easy to make with your favorite canned soup. Crisp crackers with that perfect snap are delicious alone or served with a spread.


Robin Means of Vegan Dollhouse
Written by

Robin Means of Vegan Dollhouse

Robin has spent the last 6 years developing recipes for VeganDollhouse.com. When she’s not making cute food and blogging, Robin spends her time crafting, sewing, live streaming, podcasting, and organizing and attending tea parties. As a longtime vegan (20 years and counting), she loves all animals, especially her rescue doggo, Macchiato.
Learn More

Serves 60 crackers Intermediate


  • Whisk the dry ingredients together in a bowl. The nutritional yeast and garlic powder are optional, but they make for a tastier cracker. 
  • Blend ¾ cup Amy’s Southwestern Vegetable Soup (about a half a can). 
  • Mix the blended soup into the dry ingredients, either by hand or with a stand mixer (try not to overmix the dough). 
  • Cover the dough then put it in the fridge for at least 30 minutes or, if you’re pressed for time, stick it in the freezer for 10 minutes. 
  • Preheat the oven to 400° when you take the chilled dough out of the fridge. 
  • Roll half of the dough as thinly as you can. I recommend using a pasta roller to get it even without as much effort but, if you don’t have one, use a rolling pin to a thickness of about 1/16 of an inch, trying to keep an even thickness throughout. 
  • Place the thinly rolled dough on a rolling mat or piece of parchment paper that has been lightly dusted with flour. 
  • Cut out as many crackers as you can from the dough, getting them as close together as possible. I used one of my biscuit cutters, but you can use any cookie cutter shape or skip the cookie cutters and just cut them with a knife or a pizza cutter. 
  • Line two baking sheets with parchment paper.
  • Transfer the unbaked cracker shapes to a baking sheet. 
  • Poke each cracker numerous times with a toothpick. You can also use a fork for this step.
  • Sprinkle sesame seeds over the crackers pressing them in as you go, if desired. 
  • Bake for 8-10 minutes, or until the crackers start to develop golden brown spots or brown up at the edges. 
  • Roll out the dough remnants, along with the remaining dough, and repeat the above steps while the first tray bakes. 
  • Pull the tray out of the over and let it cool down for 2 minutes before transferring the crackers to the cooling racks. 
  • Rotate the trays so when the first tray comes out of the oven, put the next tray in. 
  • Repeat until all the dough is used up. 
  • Eat plain or serve as part of a cheese and cracker platter or a charcuterie board.

Pro tip

I’ve made these using gluten-free flour, as well as wheat flour and unbleached white flour, and they all taste great! Let your crackers cool all the way (for a few hours) before transferring them to an air-tight storage container.