Ritz Crackers contain processed enriched flour, high fructose corn syrup, and soy lecithin - all problematic ingredients that can be replaced with clean organic alternatives. This DIY version eliminates artificial sweeteners and preservatives while delivering the same buttery, crispy texture using real organic butter and coconut sugar.
Based on: Ritz Crackers Original
· Makes approximately 30 servings (150 crackers)
· Serving: 5 crackers (16g)
Why This Recipe is Seed Oil Free
Commercial Ritz Crackers Original from Ritz (Nabisco) 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.
Ingredients
Organic all-purpose flour
480g (about 3.75 cups) · Bob's Red Mill Organic Unbleached All Purpose Flour
Provides the structural base and crispy texture for the crackers
Organic butter
120g (about 8.5 tablespoons) · Organic Valley Cultured Unsalted Butter
Creates the signature buttery flavor and tender, flaky texture
Organic coconut sugar
24g (about 2 tablespoons) · Great Value Organic Coconut Sugar
Replaces HFCS and regular sugar with a clean, unprocessed sweetener
Sea salt
8g (about 1.5 teaspoons) · Redmond Real Salt Fine
Enhances flavor and provides the signature salty taste
Organic baking soda
3g (about 0.75 teaspoons) · Bob's Red Mill Baking Soda
Provides leavening for light, crispy texture without chemical additives
Filtered water
60-90ml (about 4-6 tablespoons) · Your home water filter
Binds ingredients into workable dough while keeping crackers crisp
Instructions
Step 1. Preheat oven to 400°F (200°C). In a large mixing bowl, whisk together 480g organic flour, 8g sea salt, 3g baking soda, and 24g coconut sugar for 1-2 minutes until completely uniform — coconut sugar can clump, so ensure even distribution. This dry mixing step is crucial for consistent flavor in every cracker.
Step 2. Cut 120g cold organic butter into small cubes (about 0.5-inch pieces). Add to flour mixture and use a pastry cutter or two knives to cut butter into flour until mixture resembles coarse crumbs with some pea-sized butter pieces remaining. This process takes 3-4 minutes and creates the flaky layers that make crackers tender.
Step 3. Create a well in the center of the mixture and add 60ml filtered water. Using a fork, gently stir from center outward until dough just comes together — don't overmix or crackers will be tough. If dough seems too dry and won't hold together when pinched, add remaining water 1 tablespoon at a time. Dough should be slightly sticky but manageable.
Step 4. Turn dough onto a lightly floured surface and gently knead 4-5 times just until smooth. Divide into 2 equal portions for easier handling. Roll each portion between two sheets of parchment paper to 1/8-inch thickness (about 3mm) — this ensures even baking. The thinner you roll, the crispier your crackers will be.
Step 5. Remove top parchment and use a knife or pizza cutter to score into 2-inch squares, creating about 75 crackers per portion. Use a skewer or fork to poke 3-4 holes in each square to prevent puffing during baking. Transfer parchment with scored dough directly onto baking sheets.
Step 6. Bake for 12-15 minutes until edges are golden brown and crackers sound hollow when tapped. Watch carefully after 10 minutes — they can go from perfect to burnt quickly. Cool completely on baking sheets for 10 minutes, then break along scored lines. Store in airtight container for up to 2 weeks at room temperature or freeze for up to 3 months.
Storage
Store in airtight container at room temperature for up to 2 weeks. For maximum crispness, add a small packet of silica gel or a few grains of uncooked rice to absorb moisture. Crackers can be frozen for up to 3 months and will regain crispness after thawing.
Cost Comparison
Cost per serving (homemade)$0.08
Cost per serving (store-bought)$0.21
Savings62%
Higher upfront ingredient costs ($37.68 total) make multiple batches economical. Each ingredient provides enough for multiple batches, with flour and butter being the main ongoing costs. The 62% savings per serving make the organic version both healthier and more economical.