We eat a lot of Wheat Thins in this house, generally accompanied by hummus or cheese, but also just by themselves. I was a little nervous about making these because we are all so fond of the store bought variety, but I thought it was worth a shot. I followed this recipe from Allrecipes.
|Ingredients, ready to go|
You will need
1 ¾ cups stone ground organic wheat flour ($1.39 per lb $1.39 x .656 lb = $.91)
1 ½ cups organic all purpose flour ($1.39 per lb, $1.39 x .516 lb = $.72)
2 tsp salt ($.79 per 26 oz, $.79/122.75 tsp = .006 x 2 = $.01)
1/3 vegetable oil ($2.49 per qt, $2.49/ 12 1/3 c servings = $.21)
|Mix it all up|
|Roll it out and transfer to a baking sheet|
The secret to these is rolling them very thin, and baking them till they are decently dark. If they aren’t thin or crispy enough they taste like salty cardboard. Baking them for 25 to 30 minutes lets all the moisture out and allows the wheat flavor to shine. The recipe says it will all fit on one sheet, which is what I did, but they were too thick. The edge pieces were good, but the center was too thick, and too cardboardish. Someone on the site recommended a pasta roller which sounds like a really good idea, but I don’t have one. There also bands you can buy to put n your rolling pin to ensure even thickness, but I don't have those, either.
|Score the dough into small crackers, poke it all over with a fork, and throw some salt on it.|
|once they're cool, break them on the score marks and enjoy with your favorite dip|
One batch cost $1.85, for about 20 oz, or $.09/oz
A Family Size box of Wheat Thins cost $4.49, or $.28/oz
They’re not my favorite. I would Try It once, and see how you like it. They’re so easy and cheap you won’t set you back anything, but I don’t know if I’ll make them again, I’d rather Buy It.
Anyone have a better cracker they’d like to share?