Triscuits contain canola oil, an inflammatory seed oil that contributes to chronic inflammation. This DIY version replaces it with extra virgin olive oil for better nutrition and eliminates the industrial processing while maintaining the same satisfying crunch and fiber content.
Based on: reduced fat triscuit crackers
· Makes approximately 30 servings (equivalent to one commercial box)
· Serving: 28g (about 6-8 crackers)
Why This Recipe is Seed Oil Free
Commercial reduced fat triscuit crackers 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.
The original reduced fat triscuit crackers may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic whole wheat flour
500g (about 4 cups) · King Arthur Organic Whole Wheat Flour
Provides the fiber, protein, and complex carbohydrates that make up the cracker base
Extra virgin olive oil
85g (about 6 tablespoons) · California Olive Ranch Organic Extra Virgin Olive Oil
Replaces inflammatory canola oil with heart-healthy monounsaturated fats and provides richness
Sea salt
12g (about 2 teaspoons) · Redmond Real Salt Fine
Enhances flavor and provides the signature Triscuit taste
Filtered water
180g (about 3/4 cup) · Filtered tap water or spring water
Creates the dough consistency needed for rolling and cutting
Instructions
Step 1. Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper. In a large mixing bowl, whisk together 500g whole wheat flour and 12g sea salt until evenly distributed — whole wheat flour can have pockets of bran that need thorough mixing.
Step 2. Create a well in the center of the flour mixture and add 85g olive oil and 140g water (reserve 40g water for adjusting). Using a wooden spoon, mix from the center outward until a shaggy dough forms. The dough should hold together when pressed but not be sticky. Add remaining water 1 tablespoon at a time if the dough is too dry and crumbly.
Step 3. Turn the dough onto a lightly floured surface and knead for 3-4 minutes until smooth and elastic. Whole wheat dough will feel slightly rougher than white flour dough — this is normal. Divide the dough into 4 equal portions (about 190g each) for easier rolling.
Step 4. Working with one portion at a time, roll the dough between two sheets of parchment paper to exactly 1/8-inch thickness (about 3mm) — this is critical for even baking and proper crunch. The dough should be thin enough that you can almost see through it when held up to light. Use a ruler if needed.
Step 5. Remove the top parchment and use a sharp knife or pizza cutter to score the dough into 2-inch squares without cutting completely through. Use a skewer or toothpick to poke 6-8 holes evenly across each square — this prevents puffing and creates the characteristic Triscuit texture.
Step 6. Carefully transfer the parchment with scored dough to prepared baking sheets. Bake for 12-15 minutes, rotating sheets halfway through, until crackers are golden brown and completely crisp. They should sound hollow when tapped and break cleanly along score lines.
Step 7. Remove from oven and immediately break apart along score lines while still warm — they'll be easier to separate now than when cool. Cool completely on wire racks for 10-15 minutes before storing. Properly baked crackers should be uniformly golden and completely crisp with no soft spots.
Storage
Store in an airtight container at room temperature for up to 2 weeks. If crackers lose crispness, refresh in a 350°F oven for 2-3 minutes. For longer storage, freeze for up to 3 months in freezer bags.
Cost Comparison
Cost per serving (homemade)$0.13
Cost per serving (store-bought)$0.22
Savings41%
Higher upfront investment in quality organic ingredients pays off with bulk quantities. Each bag of flour makes 4+ batches, and olive oil lasts for months of cracker-making.