# Crispy Onion Crackers

Onion crackers from a blended paste: purée one onion with a splash of boiling water, dried dill, chili flakes, salt, sugar and baking powder, work in 100 g of softened butter and 300 g of flour, roll to 5 mm on parchment, cut, dock with a fork and bake 20 minutes at 180 °C. Crisp, golden, with the onion baked right in. Serves 4.

- **Prep:** 20 min · **Cook:** 20 min · **Total:** 40 min
- **Servings:** 4
- **Difficulty:** Easy
- **Cuisine:** International
- **Category:** Snacks
- **Video:** [Just Flour and Boiling Water: 5 Homemade Breads](https://www.youtube.com/watch?v=BDpg6V56Csg&t=510s) (recipe starts at 8:30)
- **Recipe page:** https://webspoon.world/recipes/crispy-onion-crackers/

## Ingredients

### Onion paste

- 1 pc onion (peeled, rough-chopped)
- 50 ml boiling water (a splash, to help it blend)
- 1 tbsp dried dill
- 1 tsp salt
- 1 tsp chili flakes
- 2 tsp baking powder
- 1 tsp sugar

### Dough

- 100 g butter (softened)
- 300 g wheat flour

## Instructions

1. Blend the chopped onion with a splash of boiling water until smooth and creamy.
2. Add the dill, salt, chili flakes, baking powder and sugar; blend into a fragrant, silky paste.
3. Pour the paste into a bowl, add the softened butter and flour, and mix into a soft dough that holds its shape.
4. Press the dough into a thin, even sheet on parchment — about 5 mm: thin enough to crisp, thick enough to stay interesting.
5. Cut into rough crackers (a wavy knife if you have one) and dock each piece with a fork so they stay flat.
6. Bake at 180 °C / 350 °F until crisp and golden. _(timer: 20 min)_

## Nutrition (per serving, estimated)

- Calories: 430
- Protein: 8g
- Fat: 21g
- Carbs: 53g
- Fiber: 2g
- Sugar: 3g
- Sodium: 700mg

## FAQ

### Why blend the onion instead of chopping it in?

Blended to a paste, the onion disappears into the dough and flavors every cracker evenly — chopped pieces would burn at the edges before the crackers crisp. The splash of boiling water is just there to get the blender spinning.

### Why poke the crackers with a fork?

Docking lets steam escape so the crackers bake flat and snap-crisp instead of puffing into pillows. With 2 teaspoons of baking powder in the dough, undocked pieces would balloon and bake unevenly.

### How do I store them and keep them crisp?

Cool them completely, then keep in an airtight container at room temperature — they hold their snap for several days. If they soften, 3–4 minutes back in a 160 °C oven re-crisps them.

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Source: [Crispy Onion Crackers — Webspoon World](https://webspoon.world/recipes/crispy-onion-crackers/)