Homemade Chicken n’ Chive Crackers2012-12-09
- Yield : 24 crackers
- Servings : 6
- Prep Time : 20m
- Cook Time : 10m
- Ready In : 40m
These buttery low sodium crackers will be one of your favorites! You won’t believe how easy they are to make. They make a great snack on their own, or can be used to make a low sodium crumble topping for casseroles and baked pasta dishes.
The baking soda used in this recipe does add some sodium. However, we do not recommend using a low sodium baking soda, as these products are generally high in potassium, which can have a negative impact on those with kidney problems. If you are not concerned with potassium levels, you may further reduce the sodium in these crackers by using this type of product. Do not omit the baking soda in this recipe altogether, as it is needed as a leavening agent.
This is not a low fat, low cholesterol food. One serving size is 4 crackers.
- 1 cup all-purpose white flour
- 1 teaspoon baking powder
- 5 tablespoons cold unsalted butter, divided
- 1 teaspoon olive oil
- 1 tablespoon light sour cream
- 3 tablespoons low sodium chicken broth
- 1 1/4 teaspoon onion powder, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- 1/4 teaspoon dried chives
Preheat oven to 400°F.
In a small food processor, combine flour, baking powder, 1 teaspoon onion powder, and garlic powder. Pulse 2-3 times to combine.
Cut 3 tablespoons of cold butter into small chunks and add to food processor. Pulse until well blended.
Add olive oil and sour cream to food processor and pulse again until well-blended. Add chicken broth 1 tablespoon at a time, pulsing between each addition. Mixture should form into a dough.
If dough is too soft to handle, add additional flour. If dough is too crumbly, add additional chicken broth until the right consistency is reached. Dough should be slightly sticky to the touch, but can be handled without too much effort. Once the right consistency is reached, cover and place in freezer for 5 minutes.
Remove 1/2 of dough from freezer. Roll dough until 1/8 thick on a floured surface. Use a 2-inch cookie cutter to cut crackers out of the dough. Placed the cut-outs on a baking sheet lined with parchment paper about 1/4 inch apart. Use a fork to poke several holes in each cracker. Form dough trimmings into a ball and place back in freezer. Remove second half of dough and repeat process. Continue until all of the dough has been used.
Bake crackers for 8-9 minutes, or until golden brown. While crackers are baking, melt the remaining 2 tablespoons of butter and combine with 1/4 teaspoon onion powder, parsley, and chives.
Brush each cracker with the butter and herb mixture. Return the crackers to the oven and bake for an additional 1 to 1 1/2 minutes. Remove crackers from oven and transfer to a baking rack until cool. Store in an airtight container or resealable bag.
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This information is per serving.
Total Fat10.7 g
Saturated Fat6.4 g