Commercial Goldfish crackers contain inflammatory seed oils (canola, sunflower, soybean) plus synthetic vitamins and minimal actual dairy. This DIY version eliminates all seed oils, replacing them with organic grass-fed butter for superior flavor and nutrition, while adding real cheese flavor through nutritional yeast and organic spices.
Based on: Goldfish Baked Snack Crackers, Original
· Makes approximately 15 servings
· Serving: 30g (about 25-30 small crackers)
Why This Recipe is Seed Oil Free
Commercial Goldfish Baked Snack Crackers, Original from 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.
The original Goldfish Baked Snack Crackers, Original may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic unbleached all-purpose flour
300g (about 2.5 cups) · King Arthur Organic Unbleached All-Purpose Flour
Primary structure-building carbohydrate base that creates the cracker texture
Organic grass-fed butter
60g (4 tablespoons), softened · Kerrygold Grass-Fed Butter or Organic Valley Butter
Replaces inflammatory seed oils with healthy saturated fats for rich flavor and crispy texture
Creates light, crispy texture by providing gentle lift during baking
Filtered water
30-45ml (2-3 tablespoons) · Filtered tap water
Binds the dough together while allowing precise consistency control
Instructions
Step 1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper. In a large mixing bowl, whisk together the organic flour (300g), nutritional yeast (30g), milk powder (20g), salt (6g), paprika (4g), onion powder (2g), and baking powder (3g) until evenly distributed. The paprika should give the mixture a lovely orange tint reminiscent of the original crackers.
Step 2. Add the softened butter (60g) to the dry ingredients and use your fingertips to rub it in until the mixture resembles coarse breadcrumbs with no large butter pieces visible. This should take 2-3 minutes of working with your hands. The mixture will start to hold together when squeezed, indicating proper butter incorporation.
Step 3. Gradually add 30ml of filtered water, mixing with a fork until a cohesive dough forms. If the dough seems too dry and won't hold together when pressed, add water 1 teaspoon at a time until you achieve a firm but pliable consistency. The dough should not be sticky but should hold together when squeezed without cracking.
Step 4. Turn the dough onto a lightly floured surface and knead gently 4-5 times until smooth. Divide into two portions for easier handling. Roll each portion between two sheets of parchment paper to about 1/8-inch thickness (3mm) - this ensures even baking and prevents the crackers from being too thick or thin.
Step 5. Using small cookie cutters, a pizza wheel, or a sharp knife, cut the dough into small squares, rectangles, or fish shapes about 1-inch across. Transfer cut crackers to the prepared baking sheets, spacing them about 1/2 inch apart. Use a skewer or toothpick to poke a small hole in the center of each cracker to prevent puffing and maintain the classic look.
Step 6. Bake for 12-15 minutes, rotating the baking sheets halfway through, until the crackers are golden brown and crispy. They should feel firm when gently pressed and have a light golden color. Remove from oven and let cool completely on the baking sheets for 5 minutes before transferring to a wire rack.
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. The crackers are best enjoyed within the first few days when they maintain optimal crispiness. Serve as a snack or pair with organic cheese for a more substantial treat.
Storage
Store in airtight container at room temperature for up to 1 week. For extended freshness, freeze in portions for up to 3 months. Allow frozen crackers to thaw at room temperature for 10 minutes before serving.
Cost Comparison
Cost per serving (homemade)$0.28
Cost per serving (store-bought)$0.85
Savings67%
Higher upfront cost due to quality organic ingredients, but significant per-serving savings. Bulk organic ingredients provide better value over time, and you eliminate inflammatory seed oils while gaining superior nutrition and flavor.