Club Snack Stacks Original are simple buttery crackers loaded with problematic ingredients: inflammatory soybean oil, artificial preservatives (TBHQ), high fructose corn syrup, and synthetic vitamins. This DIY version replaces the soybean oil with organic butter for superior flavor and nutrition, eliminates all artificial additives, and uses only clean organic ingredients.
Based on: Snack Stacks Original
· Makes approximately 48 servings (192 crackers)
· Serving: 4 crackers (14g)
Why This Recipe is Seed Oil Free
Commercial Snack Stacks Original from Club 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 Snack Stacks Original may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic unbleached all-purpose flour
600g (4.75 cups) · King Arthur Organic All-Purpose Flour
Provides structure and body to the crackers, replacing the enriched flour with clean organic wheat
Organic grass-fed butter, softened
150g (10.5 tablespoons) · Kerrygold Grass-Fed Butter or Organic Valley Butter
Replaces inflammatory soybean oil with healthy saturated fats for rich flavor and crispy texture
Replaces high fructose corn syrup and corn syrup with natural unrefined sweetener
Fine sea salt
8g (1.5 teaspoons) · Redmond Real Salt Fine
Provides savory flavor and enhances the butter taste
Baking soda
3g (0.75 teaspoon) · Bob's Red Mill Baking Soda
Provides lift and light texture, replacing the complex leavening system
Filtered water
30-45ml (2-3 tablespoons) · Filtered tap water
Binds ingredients together and creates proper dough consistency
Instructions
Step 1. Preheat oven to 375°F (190°C) and line two large baking sheets with parchment paper. In a large bowl, whisk together 600g organic flour, 8g fine sea salt, and 3g baking soda until evenly distributed. This ensures the leavening and salt are dispersed throughout before adding wet ingredients.
Step 2. Add 150g softened organic butter and 48g coconut sugar to the flour mixture. Using a pastry cutter or clean hands, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. This technique creates the flaky, crispy texture characteristic of commercial crackers.
Step 3. Sprinkle 30ml (2 tablespoons) filtered water over the mixture and gently stir with a fork. Add more water 1 tablespoon at a time until the dough just comes together when pressed - it should hold together but not be sticky. Too much water will make tough crackers, too little will cause them to crumble.
Step 4. Turn the dough onto a lightly floured surface and gently knead 3-4 times just to bring it together. Divide into two portions for easier handling. Roll each portion between two sheets of parchment paper to exactly 1/8 inch thickness (3mm) - this matches the commercial cracker thickness.
Step 5. Remove the top parchment and use a sharp knife or pizza wheel to cut into 1.5 x 1.5 inch squares, creating crackers similar in size to the original. Transfer the parchment with cut crackers directly to the prepared baking sheets, leaving small gaps between crackers for even baking.
Step 6. Bake for 12-15 minutes until edges are golden brown and crackers feel firm when lightly touched. The centers should be set but not dark. Cool completely on the baking sheets for 10 minutes, then transfer to wire racks. Crackers will become crispier as they cool.
Step 7. Store in an airtight container at room temperature for up to 1 week. For longer storage, freeze in portions for up to 3 months. Unlike commercial crackers with preservatives, these are best consumed fresh. Serve 4 crackers (14g) per portion to match the original serving size.
Storage
Store in airtight container at room temperature for 1 week maximum. Can freeze for up to 3 months. No artificial preservatives means shorter shelf life but superior nutrition and taste.
Cost Comparison
Cost per serving (homemade)$0.156
Cost per serving (store-bought)$0.25
Savings38%
Higher upfront cost for organic ingredients, but significant per-serving savings plus elimination of inflammatory oils and artificial preservatives. Bulk buying organic ingredients provides the best value long-term.