Bake

Cheesy Turmeric Crackers

February 24, 2017
2 Ratings
Photo by Posie Harwood
Author Notes

A addictively spiced take on a classic Cheez-It, these crackers get their bright color from turmeric and paprika. Add as much or as little cayenne as you like, depending on your preference. The sugar might seem like a weird addition, but it helps keep the crackers tender (you can't taste it!). —Posie (Harwood) Brien

  • Serves a crowd!
Ingredients
  • 1 1/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 3/4 teaspoon ground turmeric
  • 1/4 teaspoon cayenne (more or less, depending on how spicy you like it)
  • 2 tablespoons nutritional yeast
  • 3/4 teaspoon ground paprika
  • 1/2 teaspoon garlic powder
  • 1/2 cup grated Parmesan cheese (or cheddar, if you like)
  • 1 cup heavy cream
  • 1 egg
  • 2 tablespoons water
  • Coarse salt, for sprinkling
In This Recipe
Directions
  1. Preheat your oven to 375°F (190°C).
  2. In the bowl of a food processor, pulse together the flour, baking powder, sugar, salt, turmeric, cayenne, paprika, nutritional yeast, and garlic powder. Add the Parmesan (or cheddar) and pulse to combine.
  3. With the machine running, add the cream in a steady stream, then pulse until the dough comes together in a ball.
  4. Transfer to a lightly floured surface, then divide in half. Keep one half in the refrigerator while you work.
  5. Roll the first half into a rectangle, about 1/4-inch thick. You can make the crackers thicker or thinner, depending on how crispy you want them. You'll just need to keep an eye on the baking time and take them out as soon as they start to brown.
  6. Using a pastry wheel or pizza cutter or sharp knife, slice the dough into small 1-inch squares. Transfer them to a parchment-lined baking sheet (you can transfer the dough first then cut them if that's easier).
  7. Whisk together the egg and water and lightly brush the egg wash over the tops of the crackers. Sprinkle with coarse salt and bake for about 15 minutes, or until they start to brown around the edges. Remove from the oven and let cool—they'll crisp as they sit. Repeat with the second half of dough.

See what other Food52ers are saying.

  • Posie (Harwood) Brien
    Posie (Harwood) Brien
  • Ginny S
    Ginny S
  • Yazoolulu
    Yazoolulu
  • Sigita
    Sigita
I like warm homemade bread slathered with fresh raw milk butter, ice cream in all seasons, the smell of garlic in olive oil, and sugar snap peas fresh off the vine.

12 Reviews

Ginny S. August 11, 2019
We made these last night as a snack with cocktails. The flavor is delicious and pretty addicting. The dough didn't form a ball once the entire cup of cream was added. We needed to add about another 1/2 cup+ of flour to make it ball up. Also, I would roll them out to about 1/8" next time as they puffed up and weren't all that crisp when we rolled them to 1/4". I think next time, I might add less cream and/or use a very small amount of baker's ammonia, which is used to make cookies and crackers crispy. They also needed about 5 minutes longer baking time than stated in the instructions.
 
Yazoolulu March 13, 2017
These are delish! I used full teaspoons of paprika, tumeric, and chili powder plus 1/2 teaspoon of red pepper for my spicy-loving teenaged son and he loved them. I rolled them out on parchment paper, brushed the egg on before cutting them (thank you Sigita) and then put them straight in the oven. The house smelled heavenly heavenly while they were cooking. I am planning to make a non-spicy version for those in the family who can't eat spicy food.

Thank you so much for this recipe - very easy to make, better ingredients than the prepackaged ones, and they taste great. I have a feeling I will be making this recipe on at least a weekly basis.
 
Sigita March 13, 2017
nice to hear- the only problem I had with them was that they became soft the next day- still tasted fine though. Enjoy.
 
Sigita February 26, 2017
Indeed- I just finished my batch. Very fun. I recommend brushing the egg wash over the rolled out dough ( not yet sliced) and then cutting with a pizza wheel. And I would make mine spicier next time. Yum. Enjoy. Bringing them to an Oscar viewing party tonight.
 
A S. February 26, 2017
Thank you, Sigita!
 
A S. February 26, 2017
I'm wondering if it's possible to make these with Greek yogurt instead of heavy cream?
 
Author Comment
Posie (. February 26, 2017
I wouldn't recommend it -- the dough will be too stiff. Perhaps a mix of Greek yogurt and milk?
 
A S. February 26, 2017
I appreciate the suggestion, Posie.
 
Cindy L. February 26, 2017
Does the lack of nutritional make a difference in the cracker
 
Sigita February 26, 2017
I am making them this afternoon without the nutritional yeast - I will let you know. Usually that is used to add a cheese like flavor to vegetarian dishes. Stay tuned.
 
Author Comment
Posie (. February 26, 2017
You can definitely leave out the nutritional yeast! I like the flavor but they'll be delicious with just cheese.
 
Sigita February 26, 2017
Thanks Posie. Fun recipe.