DIRECTIONS

• 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.