Triscuit Original contains inflammatory canola oil, which we replace with heart-healthy avocado oil. This DIY version uses only three clean ingredients - organic whole wheat flour, avocado oil, and sea salt - eliminating the processed seed oil while maintaining the classic crispy texture and wheaty flavor.
Based on: original
· Makes approximately 60 crackers (10 servings)
· Serving: 6 crackers (28g)
Why This Recipe is Seed Oil Free
Commercial original from triscuit 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.
Provides the hearty wheat base and fiber structure that gives Triscuits their distinctive texture and nutty flavor
Avocado oil
45ml (3 tablespoons) · Chosen Foods 100% Pure Avocado Oil
Replaces inflammatory canola oil, providing healthy monounsaturated fats and helping create the crispy, flaky texture
Sea salt
4g (3/4 teaspoon) · Redmond Real Salt Fine Sea Salt
Enhances the wheat flavor and provides the classic Triscuit saltiness without additives or anti-caking agents
Filtered water
75-90ml (5-6 tablespoons) · Filtered tap water
Binds ingredients into rollable dough - amount varies based on flour absorption and humidity
Instructions
Step 1. Preheat your oven to 400°F (200°C). In a large mixing bowl, whisk together 300g whole wheat flour and 4g sea salt until evenly distributed. The fine salt particles should be visible throughout the flour without clumping.
Step 2. Create a well in the center of the flour mixture. Pour 45ml avocado oil into the well, then add 75ml filtered water. Using a wooden spoon or your hands, mix from the center outward until a shaggy dough forms. If the dough feels too dry and won't hold together when squeezed, add additional water 1 tablespoon at a time until it just comes together - it should not be sticky or wet.
Step 3. Turn the dough onto a clean surface and knead gently for 2-3 minutes until smooth and cohesive. The dough should feel slightly firm but pliable, not elastic like bread dough. Form into a flat disk, wrap in plastic, and let rest for 15 minutes to allow flour to fully hydrate.
Step 4. Divide dough into 4 equal portions for easier handling. Working with one portion at a time (keep others covered), roll between two sheets of parchment paper until very thin - about 1/8 inch thick. The dough should be thin enough that you can almost see through it when held up to light, as this creates the signature crispiness.
Step 5. Remove top parchment and use a knife or pizza cutter to score into 2-inch squares, cutting completely through the dough. Using a skewer or toothpick, poke 6-8 holes evenly across each cracker - this prevents puffing and creates the characteristic Triscuit dimpled appearance. Transfer parchment with scored crackers directly onto baking sheets.
Step 6. Bake for 12-15 minutes, rotating pans halfway through, until crackers are golden brown and completely crisp. They should sound hollow when tapped and snap cleanly when broken. Cool completely on baking sheets for 10 minutes before breaking apart along score lines.
Step 7. Store in airtight containers for up to 2 weeks at room temperature. If crackers lose crispness, re-crisp in a 300°F oven for 3-5 minutes. Serve as a snack, with cheese, or use as a base for appetizers. Each serving provides 120 calories with clean ingredients and no inflammatory oils.
Storage
Store in airtight containers at room temperature for up to 2 weeks. For maximum crispness, include a small packet of food-grade silica gel. Can be frozen for up to 3 months in freezer bags.
Cost Comparison
Cost per serving (homemade)$0.045
Cost per serving (store-bought)$0.75
Savings94%
Massive upfront savings with ingredients lasting 6+ months. The main cost is organic flour, but one bag makes 75 servings. Avocado oil costs more than canola but provides superior nutrition and one bottle lasts for months of cracker making.