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Homemade Saltine Crackers

These are very simple to make crackers. They are a blank canvas that can take on many flavors. You can make these two ways crispy and crunchy. The only diffrence is how much butter you use. If you use 2 tablespoons they are crunch after they cool. If you use 1 tablespoon then they are crispy and make a cracking noise when you crack them into pieces. The flavor options are endless. You can use flour, whole wheat flour,or cornmeal for the base. The add ins are cheese, spices and herbs (as long as they have not much mositure). I made these tonight for dinner to go with a pot of stew. I made both types. The one in the pictures is the crispy type (The only amount left). These are super easy to whip up in the food processor and take about 15 minuets to bake. Watch these after 10 minuets. You are looking for a light brown around the edges. Let them cool completely before breaking into pieces. They harden as the cool. The crispy ones will make great chips for dips. The crunchy ones will make great chicken salad sandwiches.