Triscuit Original crackers contain canola oil, an inflammatory seed oil that disrupts omega-3/omega-6 balance. The DIY version replaces it with heart-healthy avocado oil while using organic whole grain wheat flour and sea salt. This simple 3-ingredient cracker is actually easier to make at home than most people realize.
Based on: triscuit crackers original
· Makes approximately 60 crackers (10 servings)
· Serving: 6 crackers (28g)
Why This Recipe is Seed Oil Free
Commercial triscuit crackers 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.
Healthy fat replacement for inflammatory canola oil; creates crispy texture and aids dough binding
Fine sea salt
6g (about 1 teaspoon) · Redmond Real Salt Fine
Flavor enhancement and dough strengthening; provides natural minerals unlike processed table salt
Filtered water
60-80ml (about ¼ to ⅓ cup) · Any clean filtered water
Hydrates flour proteins to form workable dough; amount varies based on flour absorption
Instructions
Step 1. Preheat oven to 450°F (230°C). In a large mixing bowl, whisk together 220g (1¾ cups) whole grain wheat flour and 6g (1 teaspoon) fine sea salt until evenly distributed. The whisking ensures no salt pockets that could create uneven flavor.
Step 2. Create a well in the center of the flour mixture and add 35g (2½ tablespoons) avocado oil. Using a fork or your fingers, work the oil into the flour until the mixture resembles coarse breadcrumbs with some larger pieces. This fat-coating step is crucial for achieving the signature Triscuit texture.
Step 3. Gradually add 60ml (¼ cup) filtered water, starting with just 2-3 tablespoons and mixing with a fork. The dough should come together into a slightly shaggy ball that holds when pressed but isn't sticky. Add remaining water 1 tablespoon at a time if needed - different flours absorb water differently, so adjust carefully.
Step 4. Turn dough onto a lightly floured surface and knead gently for 1-2 minutes until smooth and cohesive. Don't overwork it - you want tender crackers, not tough ones. Divide dough into 2 equal portions for easier rolling.
Step 5. Roll each portion between two sheets of parchment paper to about 1/8-inch thickness (3mm) - this matches commercial Triscuit thickness. The parchment prevents sticking and makes transfer easier. Use a ruler to check thickness for even baking.
Step 6. Remove top parchment and use a pizza wheel or knife to score the dough into 2×2 inch squares (about 28g per 6-cracker serving). Don't separate completely - just score through about ¾ of the thickness. Use a fork to pierce each square 8-10 times in a grid pattern - this prevents puffing and creates the classic Triscuit appearance.
Step 7. Slide the parchment with scored dough onto a large baking sheet. Bake for 8-12 minutes until edges are golden brown and crackers sound hollow when tapped. Rotate pan halfway through for even browning. They'll continue crisping as they cool.
Step 8. Cool completely on the baking sheet for 10-15 minutes before breaking along score lines. Store in an airtight container at room temperature for up to 1 week, or freeze in portions for up to 3 months. For maximum crispness, store with a silica gel packet or in a tin container.
Storage
Store in airtight container at room temperature for 7 days. For longer storage, freeze in portions for up to 3 months. If crackers lose crispness, re-crisp in 300°F oven for 3-5 minutes.
Cost Comparison
Cost per serving (homemade)$0.145
Cost per serving (store-bought)$0.75
Savings81%
Significant upfront cost for organic ingredients pays off quickly with bulk buying. Most expensive ingredient (avocado oil) supports 12+ batches. Quality and health benefits justify any premium over conventional versions.