PREP: 30 minutes STAND: 30 minutes BAKE: 8 minutes per batch at 450°F MAKES: 36 crackers

Everything Cracker Crisps

What You’ll Need

¼ cup sesame seeds

¼ cup poppy seeds

2 Tbsp. dried minced garlic, crushed

2 Tbsp. dried minced onion, crushed

1¼ cups all-purpose flour

1 cup whole wheat flour

1½ tsp. baking powder

1½ tsp. salt

3 Tbsp. vegetable oil

¾ cup plus 3 Tbsp. water

How to Make It

1. In a dry small skillet cook and stir sesame seeds and poppy seeds over medium heat 1 to 2 minutes or until toasted. Remove from heat. Stir in dried garlic and onion; cool.

2. In a large bowl combine the next four ingredients (through salt); stir in seed mixture and oil. Add the water; stir just until moistened. Turn out onto a lightly floured surface and knead five times or until smooth. Divide dough into eight portions. Cover and let rest 30 minutes.

3. Preheat oven to 450°F. Line a baking sheet with parchment paper. Roll one portion of dough at a time into an 11×5-inch rectangle; transfer to prepared baking sheet. Bake 8 minutes or until brown and crisp, turning once halfway through. Remove; cool on a wire rack. Break into irregular shapes.

To Store: Transfer to an airtight container. Store at room temperature up to 5 days.

PER CRACKER: 50 cal., 2 g fat (0 g sat. fat), 0 mg chol., 118 mg sodium, 7 g carb., 1 g fiber, 1 g pro.

No need to cut these crackers into uniform pieces—they bake in one solid sheet. After baking, break the crackers into irregular pieces.