How to make crackers at home

Home-made crackers are considered to be the favorite snack of all Russians. Purchased product is stuffed with artificial spices, resulting in regular use causes heartburn. Many housewives prefer to cook crackers on their own, wanting to get a completely natural product. Consider the most delicious recipes, we give practical advice. So let's get started.

A simple recipe for cooking crackers

• garlic - 3 teeth
• salt - 15 gr.
• bread - half a loaf
• Oregano - 3 pinches
• dry greens - to taste
• olive oil - 90 ml.

1. Leave the bread chunks at room temperature, after removing them from the bag. When they turn black, chop them into cubes or slices, it all depends on the size you want.
2. Pass 1 clove of garlic through a press, put in a tight plastic bag. Add 5 gr. salt, spices and dried herbs. Pour in 30 ml. oils.
3. Divide 0.5 loaves into 3 parts, take one of them and send in a bag with spices. Inflate the cellophane cavity, tie up, shake the device intensively. Such a course will distribute the mixture evenly over the entire surface of the crackers.
4. Prepare a baking sheet, if desired, grease its surface with a very thin layer. Put the first part of the loaf in one row, do the same with the second and third sections.
5. When all the slices of bread will be greased with the composition and laid out on a baking sheet, you can start cooking. Preheat the oven to a temperature of 190-200 degrees. Send a baking tray inside, stirring occasionally.
6. When the crackers become rosy and fragile, remove them from the cavity of the oven. In no case do not leave inside, otherwise the bread will be very hard. Serve hot, warm or cold.

Spicy crackers

• white bread - 1 loaf
• garlic - 4 cloves
• sunflower oil - 90 ml.
• onions - 0.5 heads
• spices are optional
• salt - to taste

1. Ground spices, coriander, Provence herbs, crushed black pepper, curry, chili, etc. are considered as the best spices for making rusks. Choose seasonings as you like, vary the proportions.
2. Chop a loaf of slices about 1 cm wide, then cut each piece into cubes. Put on a baking sheet in one row, then heat the oven to 130 degrees. Send inside the crackers for 5-7 minutes.
3. At this time, chop the onion in a meat grinder or blender, skip the garlic through a press, mix the ingredients. Pour the oil into the pan, bring it to a boil.
4. Mix selected spices in a homogeneous mixture, add to garlic and onions. Fry to brown over medium heat. Onions should be soft and stingy.
5. Rusks dried a little, remove them from the oven. Pour with butter, combined with fried onions. Mix the composition with a spoon so that the bread cubes are well soaked.
6. Without greasing a baking sheet, lay out the oiled crackers in one layer. Increase the temperature in the oven to 180 degrees. The duration of heat treatment is a quarter of an hour, look at the consistency.
7. To croutons do not get bold, you can pre-lay a baking sheet of album sheets or parchment paper. The lining will absorb the oil and will not allow the product to burn.

Cream crackers

• butter - in fact
• white bread - 0.5 loaf

1. You can use both a loaf of bread and a white loaf, it all depends on personal preferences. Chop the product into slices about 1.5 cm thick.
2. Melt butter to room temperature. Grease a thin layer, smearing the holes in the slices. After that, chop each piece into cubes, cook a non-stick frying pan or baking sheet.
3. Preheat the oven to an average mark (about 130-150 degrees). Put the crackers in one row, not covering the surface with parchment. Put in the oven for half an hour.
4. It is important to remember forever to leave the cabinet door open. Otherwise, the croutons will soften, losing their crunchy texture. To prevent the door from closing, place a wooden peg in the side aisle.
5. In the process of cooking do not forget to stir the crackers with a spatula so that they are baked evenly. After time, evaluate the product structure.If crackers are crispy, they can be removed.
6. Before serving, cool, if desired, sprinkle with fresh chopped dill. Creamy croutons are perfectly combined with fat sour cream, as well as garlic-mayonnaise sauce.

Crackers with crab flavor

• fresh dill - half a bunch
• crab meat - 120 gr.
• garlic - 3 cloves
• white or gray bread - 4 pieces
• salt - to taste
• olive oil - 35 ml.

1. Pass the garlic teeth through the press or chop in a mortar. Mix with vegetable oil, spices. Thaw crab meat, send it to a blender to make porridge. Add crab to the previous mass.
2. Salt the composition, move everything in a tight plastic bag or food container. Chop the bread into cubes, place in the cavity of the package, tie. Shake the design so that the mass is distributed evenly over the bread.
3. Line a baking sheet with paper or foil, preheat the oven beforehand (temperature is about 190–200 degrees). Put the spiced bread in one row, leave to bake for 20 minutes.
4. Make sure that the crab is not burnt. Turn the crackers every 3-5 minutes. After cooking, serve hot.As a sauce, you can mix chopped garlic and mayonnaise.

Rusks with cheese

• hard cheese - 250 gr.
• bread - 1 loaf
• garlic - 5 teeth
• spices (any) - to the discretion
• salt - to taste
• sunflower oil - in fact
• black pepper - 3 pinches

1. Chop the bread into slices, then cut into cubes. You can use several types of bread at the same time. On the table looks beautiful mixture of black, gray and white crackers.
2. Mix your favorite spices to taste, add salt. Rub the chopped bread with a dry mixture, drizzle with butter. Put on a flat heat-resistant dish for microwave.
3. Grate the cheese, sprinkle them with crackers. Send in a microwave or oven, set the function "Grill". While stirring occasionally, cook the croutons for half an hour. Use immediately after cooking. You can add to the soup-puree or eat as a snack for beer.

Brown bread crackers

• black bread - 0.5 rolls
• chopped salt - 15 gr.
• garlic - 5 teeth
• olive / vegetable oil - 90 ml.

1. As a rule, the most suitable type of bread is considered “Darnitsky”. It has the necessary porous structure, which makes the crackers crisp.
2. Chop the slices into cubes or thin slices (about 1 cm wide).In a separate bowl, mix the salt and butter, add the garlic passed through the press.
3. Send the cubes of bread in the package, tie it on top. Inflate the cavity, then shake the device so that the mixture smears each bite. When the dressing will cover the bread, proceed to the next step.
4. Preheat the oven, you need a temperature of about 200 degrees. Grease a baking sheet with butter or cover it with paper. Spread the crackers on the surface in one row.
5. Bake bread in the oven for a quarter of an hour. Rusks should be reddened, after which they can be reached. Serve with mayonnaise, adding to it hops-suneli, basil, oregano, etc.

Crackers in the microwave

• garlic - 6 cloves
• bread - 1 loaf
• olive oil - 185 ml.
• salt - to taste

1. First you need to chop the bread plates. Both rye and whole grain products can be used. Choose at your discretion. Form cubes with a width of about 1-1.5 cm.
2. Leave the future crackers at room temperature for half an hour. During this period, they will wither a little, so that the processing will take place faster.
3. Prepare a heat-resistant tray or dish, spread the bread cubes in one row. Set the minimum power, dry the bread for 2-3 minutes. It all depends on the technical characteristics of the device.
4. It is important to ensure that the crackers are not burned. Otherwise, the dish will be spoiled and dried. While breadcrumbs are languishing, take a bowl and pour olive oil into it. Add salt and garlic to press through the press.
5. Remove the crackers from the microwave, pour them with garlic-butter sauce, then send them to bake again. At this time, the duration of languor is not longer than 1.5 minutes.

Crackers in a pan

• olive oil - 85 ml.
• bread (any) - 0.7 loaf
• salt - 10 gr.
• fresh garlic - 6 teeth

1. Slice the bread into plates, then with rectangular bars. Peel the garlic and pass it through the press. Prepare a non-stick or thick-bottomed frying pan, pour oil into it and add garlic.
2. Heat the dishes (red-hot state), send bread to the cavity. Fry on medium power. It is important that each side becomes ruddy.
3. Spread on a dish or baking sheet paper towels (3-4 layers), put the crackers.Such a move will help excess fat to drain.
4. You can cook the crackers in a frying pan in another way. To do this, chop the bread into cubes, fry in hot oil. Leave to drain, then rub each bar with a single garlic clove.

Practical recommendations

1. It is worth remembering forever that the temperature regime of the oven is indicated approximately. Proceed from the technical characteristics of your unit.
2. If we talk about the variety of "raw materials", the duration of heat treatment of black bread is much higher than that of gray or white. This feature is due to the density.
3. Choose the right temperature. It is not necessary to put high power, enough 140-150 degrees. In this case, you can count on the fact that the crackers will not burn.
4. Cut the loaf into wide plates or slices, so it looks more aesthetically pleasing. In the case of white bread, chop it into cubes, black - into strips (bars).
5. It is known that bread absorbs moisture, so it quickly disappears. It is recommended to use the finished product immediately after roasting, so that it maintains a crispy consistency.
6. If you decide to stand the crackers for a while, leave them at a humidity of no more than 60%. Carefully choose the dishes for storage, suitable fabric bags or food container with a lid.

It is easy to prepare crackers at home, if you follow the step by step instructions. Consider the recipe for roasted bread cubes with cheese, garlic, herbs, crab sticks, or Provencal herbs. Make crackers in the oven, microwave or in a pan.

Video: 3 ways to make delicious crackers