Commercial Goldfish crackers contain inflammatory seed oils (canola, sunflower, soybean) plus enriched wheat flour with synthetic vitamins. This organic version eliminates all seed oils, replacing them with grass-fed butter for superior flavor and nutrition, while using clean organic ingredients free from synthetic additives.
Based on: Goldfish Cheddar Crackers
· Makes approximately 30 servings (900g total)
· Serving: 30g (about 55 pieces)
Why This Recipe is Seed Oil Free
Commercial Goldfish Cheddar Crackers from Goldfish (Pepperidge Farm) 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.
Ingredients
Organic unbleached white flour
600g (about 4.75 cups) · Bob's Red Mill Organic Unbleached All Purpose Flour
Provides the crispy cracker base structure with clean organic wheat
Sharp cheddar cheese, finely grated
120g (about 1 cup grated) · Organic Valley Grassmilk Raw Sharp Cheddar Cheese
Delivers authentic sharp cheddar flavor and adds protein and calcium
Provides natural orange color and mild sweet pepper flavor
Organic onion powder
1g (about 1/2 teaspoon) · Simply Organic White Onion Powder
Adds savory depth that complements the cheddar cheese
Cold water
60-90ml (4-6 tablespoons) · Filtered water
Binds ingredients into workable dough - use minimal amount needed
Instructions
Step 1. Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper. In a food processor, pulse the cold butter (45g) into small cubes, then add the finely grated cheddar cheese (120g), nutritional yeast (15g), sea salt (7.5g), paprika (2g), and onion powder (1g). Pulse 8-10 times until mixture resembles coarse crumbs - the cold butter should remain in small visible pieces for optimal texture.
Step 2. Add the organic flour (600g) to the food processor and pulse 6-8 times to distribute evenly. With the processor running, slowly drizzle in cold filtered water starting with 60ml (4 tablespoons). Stop as soon as the dough begins to clump together - it should hold when pinched but not be wet or sticky. You may need up to 90ml total water depending on humidity. The goal is a cohesive dough that's not too dry or too wet.
Step 3. Turn the dough onto a clean work surface and gather into a ball. Divide into 4 equal portions for easier handling. Working with one portion at a time (keep others covered), roll the dough between two sheets of parchment paper to 1/8 inch (3mm) thickness - this is crucial for proper crispness. The dough should roll smoothly without cracking; if it's too dry, work in a few drops of water with your hands.
Step 4. Using small cookie cutters or a knife, cut the dough into fish shapes approximately 1 inch long. For authentic goldfish shape, use a small fish-shaped cookie cutter or create a simple template. Re-roll scraps once - avoid overworking the dough as it will become tough. You should get about 220-240 crackers total from the batch. Transfer cut crackers to prepared baking sheets, spacing them 1/2 inch apart.
Step 5. Bake for 12-15 minutes, rotating pans halfway through, until crackers are golden brown and completely crisp throughout. They should sound hollow when tapped and snap cleanly when broken. Cool completely on baking sheets for 10 minutes before transferring to wire racks - they'll continue crisping as they cool. Test one cracker: it should be crunchy throughout with no soft spots.
Step 6. Store completely cooled crackers in airtight glass containers for up to 2 weeks at room temperature. For best freshness, add a small silica gel packet or store with a slice of bread (replaced daily) to maintain crispness. Homemade crackers are best consumed within the first week for optimal texture. Serving size: 30g provides approximately 55 pieces, matching the commercial portion size.
Storage
Store in airtight containers at room temperature for up to 2 weeks. For longer storage, freeze in sealed bags for up to 3 months. Thaw at room temperature - do not refrigerate as this creates moisture and softens crackers.
Cost Comparison
Cost per serving (homemade)$0.23
Cost per serving (store-bought)$0.50
Savings54%
Higher upfront cost for quality organic ingredients, but significant long-term savings. Bulk buying organic spices and salt provides excellent value across many batches.