These crispy, flaky homemade crackers are inspired by the classic saltine but upgraded with fresh green onion for a burst of flavor. They’re easy to make, addictive to eat, and perfect as a snack, appetizer, or accompaniment to dips and spreads.

Perfect Cracker Recipe (Super Crispy Saltine Crackers with Green Onion)

Why You’ll Love This Recipe

I love how quick and simple this recipe is, with just a handful of basic ingredients. The green onion adds a fresh twist, and the crackers come out perfectly crispy every time. Whether I’m entertaining or just craving something savory, this recipe always hits the spot. Plus, it feels great knowing I made these from scratch.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups all-purpose flour
1/2 cup unsalted butter, cold and cut into small pieces
1/4 teaspoon salt (plus extra for sprinkling)
1/4 cup cold water (as needed to bring the dough together)
2 tablespoons finely chopped green onion

Directions

I start by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper.
In a mixing bowl, I combine the flour and salt, then add the cold butter. I use my fingertips or a pastry cutter to blend until the mixture resembles coarse crumbs.
I stir in the chopped green onion.
I add cold water a tablespoon at a time, just until the dough comes together.
I roll the dough out very thinly on a floured surface, then cut it into squares or rectangles.
I transfer the pieces to the baking sheet, prick each with a fork, and sprinkle lightly with salt.
I bake for 10–12 minutes, or until the edges are golden and the crackers are crisp.
I let them cool completely before serving.

Servings and timing

Servings: Makes approximately 24–30 crackers, depending on how thinly I roll the dough and how I cut them.
Prep time: 15 minutes
Cook time: 10–12 minutes
Total time: Around 25–30 minutes

Variations

I sometimes add sesame seeds or poppy seeds on top before baking for extra texture.
For a cheesy version, I mix in a handful of finely grated cheddar to the dough.
A sprinkle of garlic powder or smoked paprika gives a bold twist.
I’ve even tried replacing green onion with fresh rosemary or thyme for a more herbaceous flavor.

Storage/reheating

I store these crackers in an airtight container at room temperature for up to a week. If they lose their crispiness, I reheat them in a 300°F oven for 3–5 minutes to bring the crunch back.

FAQs

How thin should I roll the dough?

I roll the dough as thin as I can without it tearing—about 1/16 inch. The thinner the dough, the crispier the cracker.

Can I make the dough ahead of time?

Yes, I often make the dough in advance and refrigerate it for up to 24 hours. I let it sit at room temperature for a few minutes before rolling.

Can I freeze these crackers?

While they’re best fresh, I’ve frozen baked crackers in airtight bags. I re-crisp them in the oven after thawing for the best texture.

Do I need a food processor?

Not at all. I just use my hands or a pastry cutter to work in the butter, and it works perfectly.

Can I make them without green onion?

Definitely. I leave it out or replace it with another herb or flavoring if I want something different.

Conclusion

I’ve made this cracker recipe countless times and it never fails to impress. The combination of buttery, flaky texture and fresh green onion makes every bite irresistible. It’s one of those recipes I keep coming back to—simple, satisfying, and endlessly adaptable.