Crackle Thins

These are very tasty little crackers that use cornmeal and resemble homemade tortilla chips. If desired, top them with coarse salt, chili powder, cumin or garlic powder before baking.

Original recipe makes 8 dozen


1/2 cup milk
3 tablespoons vegetable oil
1/4 teaspoon Worcestershire sauce
1 dash hot pepper sauce
1 cup cornmeal
1/2 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon baking soda

  • PREP

    10 mins

  • COOK

    15 mins


    25 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9×13 inch baking pans.
  2. In a small bowl, mix the milk, vegetable oil, Worcestershire sauce and hot pepper sauce.
  3. In a medium bowl, mix the cornmeal, flour, salt and baking soda. Stir in the milk mixture, and blend until a ball of dough has formed.
  4. On a lightly floured surface, knead the dough for approximately 5 minutes. Divide into halves. Roll each half onto a baking sheet. Cut into small squares or triangles.
  5. Bake in the preheated oven 15 minutes, or until golden brown. Allow to cool slightly before removing from baking sheets.


Calories: 73 kcal
Carbohydrates: 10.2 g
Cholesterol: < 1 mg
Fat: 2.9 g
Fiber: 0.5 g
Protein: 1.3 g
Sodium: 135 mg