Oyster crackers are without a doubt nostalgic for a lot of us. Snacking on those tiny, golden bites as a kid, watching them float on top of a bowl of soup or get tossed into chili for just the right crunch. They’re the kind of thing you usually buy without thinking twice, but once you make them at home, you realize how simple (and how much better) they can be!
These homemade oyster crackers are buttery, crisp, and lightly salty. It is everything you want in the store-bought kind, but fresher. You can make them with ingredients you already have in your pantry, and they bake in about 15 minutes.
Flavor Variations
- Herbed: Add ½ teaspoon of dried parsley, dill, or thyme to the dough.
- Cheesy: Mix in 1–2 tablespoons of finely grated Parmesan.
- Buttery finish: Brush with melted butter right after baking and sprinkle with flaky salt.
Homemade Oyster Crackers
Yield:
2 cups
Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Ingredients
- 1 cup all-purpose flour
- 1½ tsp baking powder
- ½ tsp sugar
- ½ tsp salt (plus more for topping, optional)
- 2 tbsp cold unsalted butter, cubed
- ¼ cup water (add a touch more if needed)
- Optional: ¼ tsp onion powder or garlic powder for flavor
Instructions
- Preheat to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, sugar, salt, and any optional seasonings.
- Add the cold butter and work it into the flour with your fingertips or a pastry cutter until the mixture looks like coarse crumbs.
- Stir in water a tablespoon at a time with a fork or spatula until the dough starts to come together. Then use your hands to gently press it into a soft dough. If it’s too crumbly, add another teaspoon of water, but it does not need to look like a smooth dough!
- Roll the dough out on a lightly floured surface to about ⅛ inch thick. Cut into small ½-inch squares or circles, and transfer them to the prepared baking sheet.
- Bake for 12–15 minutes, or until lightly golden and crisp. For extra crunch, turn off the oven and let them sit inside with the door cracked open for 5 minutes.
- Let cool completely before storing in an airtight container for up to one week.
