Recipe

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These homemade wheat thins are perfectly crispy and have the delicious golden wheat flavor of the original snack.

Not only are these homemade wheat thins much easier to make than I assumed, but they’re also cheaper and healthier. It requires few ingredients and tastes like the real thing even better!

homemade wheat thin crackers on a countertop

DIY Wheat Thin Crackers

Nothing beats homemade snacks and treats. Not only do they tend to taste better than the store-bought options, but you can control what ingredients go into the recipe and which ones to avoid.

These crackers are made with simple and basic pantry staples, no additives, artificial flavors, or food coloring. These homemade wheat crackers pack perfectly and make a great school lunch box idea!

Ingredients

Thanks to whole wheat flour and a mixture of basic pantry spices and seasonings, these homemade crackers are super simple to pull off and taste even better than the boxed version. Head to the pantry and see if you have everything you need to make this yummy snack happen:

Whole wheat flour: you can also use all-purpose gluten free flour mix (one that has xanthan gum in it).
Sugar: to make these thins sligthly sweet.
Salt: a little to enhance the flavors.
Paprika: for a pinch of spiciness.
Butter: for buttery flavor and delicious texture.
Water: helps forming the dough.
Vanilla extract: flavor, aroma… delish!

How to Make Wheat Thins

Roll up those sleeves, and let’s make these homemade wheat thins! Here’s what you need to know about the steps:

Prepare
Preheat oven and line 2 baking sheets with parchment paper or a silicone mat.
Make the dough
In a large bowl, combine the dry ingredients and grate the butter into the mixture. Stir together the water and vanilla and add to the flour mixture and stir until a dough forms. Shape into a ball.
Cut into squares
Roll out half the dough into 1/16th inch thickness. Using a pizza cutter or knife, cut the dough into squares or your shape of choice.
Bake
Bake for 8-10 minutes, rotating the pans halfway through for even baking. Allow to cool down completely before storing.

Want to enjoy these same yummy crackers but gluten-free? I also have a great recipe for gluten-free crackers that beats the boxed version any day.

If you need more ideas for your packed school lunches, check out my latest ebook, 101 Packed Lunches for endless lunch inspiration!

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How to Pack Homemade Wheat Thins for Lunch

Just like store-bought wheat thins, these will absorb the moisture of other items in the lunch box. Be sure to pack them in their own compartment so they aren’t next to any fruits or other wet ingredients.

More Homemade Snacks for the Lunchbox

Homemade snacks you can make once and enjoy all week are always a winner! My kids’ favorites are baked apple chips, homemade Doritos, and cheese straws. For the sweet-tooth, this chocolate coconut granola is a must-try!

Homemade Wheat Thins

Servings: 60 crackers

Prep Time: 20

Cook Time: 10

Total Time: 30

These homemade wheat thins are perfectly crispy and have the delicious golden wheat flavor of the original snack.

4.98 from 34 votes

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Ingredients

1 ¼ cups 100% whole wheat flour
1 ½ tablespoons sugar
½ teaspoon salt, plus extra for sprinkling
¼ teaspoon paprika
¼ cup butter
¼ cup + 2 tablespoons water, or more if dough it too dry
¼ teaspoon vanilla

Instructions

Prep the oven:

Preheat oven to 400F and line two baking sheets with parchment paper or silicone mat.

Make the dough:

In a large bowl, whisk together flour, sugar, paprika, and salt.
Using a cheese grater, shred butter onto flour mixture. Using your hands, combine until thoroughly mixed.
In a small dish, mix together the water and vanilla and pour the liquid into the flour and butter mixture. Stir this until it comes together. You made need to use your hands a bit to really mix this together. If the dough appears dry, add a touch of water, but not too much, as you do not want the dough to become sticky.

Shape the dough:

Split the dough in half. On a floured surface or on a non-stick mat, roll out one half of the dough very thin about 1/16th inch. Using a pizza cutter, large knife, or cookie cutters, cut into whatever shape you desire. Immediately after cutting, transfer the crackers onto lined baking sheets. Repeat as necessary. Sprinkle with more salt, if desired.