Homemade Wheat Thins Recipe

Rachel Gurk | Rachel Cooks

This Wheat Thins recipe is a slight twist on a classic cracker. It uses taco seasoning to deliver a spicy treat.

Southwestern Wheat Thins Photo

Our family is a huge fan of Wheat Thin crackers. Reduced-fat, to be exact. You know, to make up for the brownies and the cookies. However, when I was dreaming up these crackers, I came to my trusty taco seasoning. I use the stuff in everything, and it was so perfect in these southwestern wheat thin crackers.

These are really fun and easy to make at home. If you love Wheat Thins, you will love these crackers. They have a slightly different crunch unless you can get them paper thin, but the taste is spot on. 

Southwestern Wheat Thins Picture

I was making these with the “assistance” of a toddler and was hurrying to finish before my 4-month-old woke up, so mine aren’t quite paper thin. You gotta do what you gotta do, you know? They still tasted terrific. The taco seasoning added a perfect southwestern flair and just enough spice to keep things interesting.

I love taking a product that I’d typically buy at the store and trying to make it myself. It’s a fun challenge and I always feel great knowing exactly what goes into my food and what my kids are eating.  I’ve done homemade cheez-its (that dang “z” drives me bonkers), and I definitely need to try these copycat Velveeta shells. What should I take on next?

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Homemade Wheat Thins Recipe

    6 Servings


  • 1 1/4 cups Whole Wheat Flour
  • 1 1/2 tablespoons Granulated Sugar
  • 1 teaspoon Taco Seasoning
  • 4 tablespoons Unsalted Butter
  • 1/4-1/3 cup Boiling Water
  • 1/4 teaspoon Pure Vanilla Extract
  • Salt, for topping


  1. Preheat oven to 400°F.  Line two baking sheets with parchment paper or Silpat baking sheet.

  2. Add the flour, sugar and taco seasoning to the bowl of a food processor and pulse to combine.  Cut the butter into small pieces and add it to the food processor.  Pulse until the mixture resembles coarse sand. Add the water and vanilla and pulse until a smooth dough forms. Add more water if needed for dough to come together. Do not over-process.

  3. Divide the dough into 4 pieces. Move one piece of dough to your work surface and keep  the others covered with a towel to prevent them from dying out. Lightly flour your work surface and rolling pin and roll the dough into a large rectangle.  
  4. Roll as thin as possible. Use a pizza cutter to cut the rectangle into squares about 1 to 1 1/2 inches wide. 
  5. Transfer the dough squares to the prepared baking sheets. They won’t spread so they can be placed close together.  Sprinkle the squares with salt.  Repeat the rolling and cutting process with the other 3 pieces of dough. Stick your scraps under the towel and roll them out last for one last batch.
  6. Bake the crackers until crisp and brown or about 5-10 minutes. Watch closely to prevent burning. Once baked, transfer to a plate to cool.  Store the crackers in an airtight container.


  • Have additional flour on hand for for rolling out crackers.
  • Your number of crackers may vary depending on how thin or thick you roll the dough.

Whole Grain Baking
Cooking Method:
Tex Mex
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Related Recipes:
Snack Recipes, Cracker Recipes, Tex Mex Recipes, Baking Recipes, Whole Grain Recipes
Recipe Yields:
60 crackers
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Rachel Gurk
Source: Whole Grain Baking
Recipe Yields: 60 crackers
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes

Nutrition Facts

Serving Size 10 crackers
Servings Per Recipe 6

Amount Per Serving
Calories from Fat 62
Calories 159

% Daily Value*
Total Fat 8g
  Saturated Fat 5g
Sodium 3mg
Total Carbohydrate 20g
  Dietary Fiber 3g
  Sugars 0g
Protein 3g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Rachel Gurk

About Rachel

Rachel freely admits she could eat popcorn every day on her blog Rachel Cooks. Given her love of snacks, we decided she'd be a perfect addition as a Snack Fanatic.

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