Wheat Thins Vegetable Thins contains inflammatory seed oils (vegetable oil, modified palm oil) and artificial additives like MSG and hydrolyzed proteins. This DIY version uses organic whole wheat flour, grass-fed butter, and real dehydrated vegetables for a cleaner, more nutritious cracker without seed oils.
Based on: Vegetable Thins
· Makes approximately 35 servings
· Serving: 0.5 cup (30g)
Why This Recipe is Seed Oil Free
Commercial Vegetable Thins from Wheat Thins 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 Vegetable Thins may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Natural golden color and anti-inflammatory benefits
Baking soda
3g (about 1/2 teaspoon) · Bob's Red Mill Baking Soda
Leavening agent for light, crispy texture
Instructions
Step 1. Preheat your oven to 375°F (190°C). In a food processor, pulse the dehydrated vegetables (40g) for 30-45 seconds until they form a fine powder with some small flecks remaining - this creates the signature vegetable flavor base. If you don't have a food processor, place vegetables in a sealed bag and crush with a rolling pin, then sift through a fine mesh strainer.
Step 2. In a large mixing bowl, whisk together the whole wheat flour (500g), ground vegetable powder, sea salt (8g), nutritional yeast (8g), turmeric (2g), and baking soda (3g) until evenly distributed. The mixture should be a light golden color from the turmeric and vegetables. Sift if needed to break up any clumps - vegetable powders can be stubborn.
Step 3. Create a well in the center of the dry ingredients. Add softened butter (120g) and melted coconut oil (30g) to the well. Using a pastry cutter or your fingertips, work the fats into the flour mixture until it resembles coarse meal with some pea-sized butter pieces remaining - this creates flaky layers. The mixture should hold together when squeezed but not be greasy.
Step 4. Gradually add 60-80ml (4-5 tablespoons) of cold water, one tablespoon at a time, mixing gently with a fork until the dough just comes together. The dough should be cohesive but not sticky - whole wheat flour absorbs more liquid than refined flour, so add water slowly. Gather into a ball, wrap in plastic, and refrigerate for 30 minutes to hydrate the flour and firm the fats.
Step 5. Divide chilled dough into two portions for easier handling. On a lightly floured surface, roll each portion to 2-3mm thickness (about 1/8 inch) - thinner than you might expect, as they will puff slightly during baking. Use a pizza cutter or knife to cut into 3x3cm squares (about 1.25 inches), or use a small cookie cutter for uniform shapes. Place squares on parchment-lined baking sheets, leaving 1cm space between each cracker.
Step 6. Dock each cracker 3-4 times with a fork to prevent excessive puffing and ensure even baking. This also creates the classic cracker appearance. Bake for 12-15 minutes, rotating pans halfway through, until edges are golden brown and centers are set. Watch carefully in the final minutes - whole wheat browns faster than refined flour. Cool completely on wire racks before storing.
Step 7. Store in an airtight container at room temperature for up to 2 weeks, or freeze in portions for up to 3 months. For maximum crispness, add a small silica gel packet or place a piece of bread in the container for 1 hour, then remove the bread before sealing (this absorbs excess moisture without making crackers soggy).
Storage
Store in airtight container at room temperature for 2 weeks, or freeze up to 3 months. For re-crisping, bake at 300°F for 3-5 minutes.
Cost Comparison
Cost per serving (homemade)$0.20
Cost per serving (store-bought)$0.47
Savings57%
Initial investment of $65-70 for all ingredients covers 2-4 batches immediately with significant excess for future batches. Bulk organic ingredients provide long-term savings despite higher upfront costs.