RITZ crackers contain inflammatory seed oils (soybean and canola oil) plus high fructose corn syrup and artificial additives. This DIY version replaces all seed oils with organic butter for superior flavor and nutrition, eliminates HFCS, and uses only clean organic ingredients while maintaining the classic buttery, flaky texture.
Based on: fresh stacks the original
· Makes approximately 75 crackers (15 servings)
· Serving: 5 crackers (16g)
Why This Recipe is Seed Oil Free
Commercial fresh stacks the original from RITZ often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original fresh stacks the original may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Provides gentle leavening for light, crispy texture without aluminum toxicity
Instructions
Step 1. Preheat oven to 400°F (204°C). In a large mixing bowl, whisk together 180g organic flour, 4g sea salt, and 2g baking powder until evenly distributed — this ensures no pockets of leavening that could cause uneven rising. The mixture should look uniformly speckled with salt crystals.
Step 2. Cut the cold butter into small cubes (about 1/4 inch pieces) and add to the flour mixture along with 15g coconut sugar. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces remaining — this takes 3-4 minutes of working. These butter pieces will create flaky layers when baked.
Step 3. In a small bowl, warm the honey slightly (10-15 seconds in microwave) to make it easier to incorporate, then whisk with 2 tablespoons cold water. Drizzle this liquid over the flour-butter mixture and use a fork to gently bring the dough together — it should hold when pressed but not be sticky. If too dry, add water 1 teaspoon at a time.
Step 4. Turn the dough onto a lightly floured surface and gently knead 3-4 times just until it holds together. Roll out to 1/8 inch thickness (about 3mm) — this exact thickness is crucial for the right texture. Use a knife or pizza cutter to cut into 1.5-inch squares, then use a skewer to poke 6-8 holes in each cracker in a grid pattern to prevent puffing.
Step 5. Transfer crackers to parchment-lined baking sheets, spacing them 1/2 inch apart. Bake for 12-15 minutes until edges are golden brown and centers are set but not dark — watch carefully as they can go from perfect to burnt quickly. Cool completely on the baking sheet for 10 minutes before transferring to a wire rack.
Step 6. Store in an airtight glass container for up to 1 week at room temperature, or freeze for up to 3 months. For best crispness, place a small piece of parchment between layers. Serve at room temperature — the butter flavor is most pronounced when not cold.
Storage
Store in airtight container for 1 week at room temperature, or freeze up to 3 months. No preservatives means shorter shelf life than commercial crackers, but superior ingredient quality.
Cost Comparison
Cost per serving (homemade)$0.22
Cost per serving (store-bought)$0.35
Savings37%
Higher upfront ingredient costs pay off through bulk purchasing. The organic, grass-fed ingredients provide superior nutrition and eliminate inflammatory seed oils, making the higher cost worthwhile for health-conscious consumers.