I can’t even begin to tell you how relieved thrilled I am to be posting this recipe for Savory Bacon Crackers. After countless tries, with results ranging from “marginal” to “close…but no cigar”, I finally produced crunchy, flavorful crackers that got gobbled up by the tasting crew.
I tried making them yeast-based (bleh), I layered the dough with butter (like croissant dough), I baked them hot and fast, and low and slow. I tried chilling the dough for days.
Meh.
In the end, it was just a matter of getting the proportions right and finding a way to make sure the crackers were crunchy all the way through. These aren’t flaky (like Ritz), but are delightfully light and crunchy, yet still sturdy enough for dipping. And did I mention they taste great?
Crushed bacon adds flavor and texture. Make sure you cook the bacon until it’s extra-crispy. I pan fry mine, then wrap it in paper towels and microwave for a minute or two and shake the bacon out onto another piece of paper towel to cool. Crush with a rolling pin or use a sharp blade – either a knife or an ulu – to make small crumbs.
| Savory Bacon Crackers | Print |
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon garlic salt
- ½ teaspoon onion powder
- ½ teaspoon pepper
- ¼ cup brown sugar, lightly packed
- ½ cup finely crushed bacon - about 10 strips (reserve the grease)
- 1 teaspoon liquid smoke
- ¼ cup oil (I use peanut oil)
- ½ cup buttermilk
- ¼ cup water
- Sea salt
- Heat oven to 425 F.
- Grease two baking sheets with bacon grease (or you may use shortening if you prefer)
- In a large bowl, combine the flour, baking powder, baking soda, garlic salt, onion powder, pepper, brown sugar, and crushed bacon.
- Stir in the liquid smoke, oil, buttermilk, and water. Mix until well combined. This will be a soft dough, but shouldn't be sticky.
- Working with half of the dough at a time, either roll between two pieces of parchment (flour dough lightly if necessary) or roll directly onto the baking sheet, dusting the top with flour as needed.. Try to roll the dough out as thinly as possible...less than ⅛-inch. You may cut round shapes out, re-rolling the extra dough, or simply cut into squares or diamonds, using a pizza cutter.
- Place pans in preheated oven for 4 minutes. Remove both pans. Brush the tops of the crackers with bacon grease (or butter, if you prefer) and lightly salt. Using a spatula, flip the crackers over.
- TURN OFF THE OVEN. Open the door for 20 seconds. Place pans back in the oven, close the door, and leave the crackers to cook slowly for 1 hour, as the oven cools down. Check one to make sure it snaps crisply when broken. If not, leave them in the oven for another 30 minutes.
Crush the crisp bacon or finely chop.
This is a must! Add Liquid Smoke.
Roll them THIN, and cut however you like.
Brush with bacon grease, sprinkle with salt, flip over, and return to oven.
Do you have any idea how good these would be with my Succulent Salmon Dip? I’d leave the bacon out of the dip (unless you’re a really hardcore bacon fan) and offer a knife to spread the dip on each cracker. Ham spread would be yummy too.
Okay – this was my obligatory savory recipe before I go into full-blown Easter mode. I’ve stocked up on powdered sugar, chocolate, and sprinkles…and will be putting it all to good use soon!
Lorinda