Einkorn wheat thins have a bold, nutty flavor and an unbeatable crunch, perfect for snack time! Made with whole grain einkorn flour and a hint of paprika, these homemade crackers are ready to pair with your favorite cheeses or dips.

Einkorn crackers are quick to make, freeze beautifully, and might just become your new go-to snack!

Einkorn crackers on a plate next to macadamia nuts and cheese.

Here is Why This Recipe for Einkorn Crackers Works

Whole-grain goodness: Einkorn flour packs these crackers with flavor and depth. Way more interesting than the bland stuff you get in a box!

No spreading drama: Roll, cut, bake. These little guys stay put, so no fussing with spacing or worrying about rogue crackers merging.

Custom crunch factor: Like ‘em crispy or a little softer? Adjust the baking time to get that perfect crunch you’re after.

Freezer-friendly: Make a batch (or two!) and freeze them for up to four months. Because you’ll want these on hand all the time.

The Ingredients

Pantry: Whole wheat einkorn flour, sugar, cold butter, cold water
Spices and Seasonings: Salt, paprika

Cracker Variations

Spicy Chili Einkorn Crackers: Add ¼ teaspoon of chili powder and a pinch of cayenne pepper to the dough.

Garlic Herb Wheat Thins: Stir in ¼ teaspoon of garlic powder and ½ teaspoon of Italian seasoning.

Cheddar Einkorn Crackers: Add ¼ cup of shredded sharp cheddar cheese and an extra sprinkle of paprika.

If you want more cracker recipes, try our ancient grains gourmet crackers.

Crackers made with einkorn flour next to a cheese board.

Tips for Success

Cold butter is key for getting a flaky, crunchy texture. If it starts to soften, pop it back in the fridge for a few minutes before mixing.
Use parchment paper for easy transfer: Roll the dough directly on parchment paper, then transfer the entire sheet to a baking pan. No need to pick up individual crackers! Since they don’t spread, you can bake them just like that.
Roll thin for extra crisp. The thinner the dough, the crispier your crackers will be. Aim for as thin as you can manage without tearing.
If your crackers are thicker, bake a little longer, but keep an eye on them. These go from golden to too toasty quickly!
Let the crackers cool on a rack before storing to keep them from getting soft. They’ll stay crispier this way.

Storing Homemade Crackers

Room Temp: Store the crackers in an airtight container at room temperature for up to two weeks.

Freezer: For longer storage, place the crackers in a freezer-safe bag or container. They’ll stay fresh in the freezer for up to 6 months.

Crackers on a marble tray next to a plate with more appetizers.

Wheat Thin Einkorn Flour Crackers

These einkorn wheat thins are here to put your sad, store-bought crackers to shame. Packed with flavor, perfectly crunchy, and way more fun to customize, they’ll make your snack stash feel gourmet.

Check out some other einkorn recipes like Einkorn Risotto, or our Whole Grain Einkorn Pizza Dough, and our Beef Casserole with Einkorn Dumplings

This recipe was adapted from Deb’s recipe over at Smitten Kitchen.

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Einkorn flour crackers on a white counter.

Einkorn Wheat Thins

These homemade einkorn wheat thins are crispy, nutty, and so much better than anything from a box. They’re the perfect snack for dipping, topping, or just munching straight from the baking sheet!

4.87 from 38 votes

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Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: to 50 crackers

Calories: 30kcal

Author: Dahn Boquist

Ingredients

1-½ cups whole wheat einkorn flour (144 grams)
4-½ teaspoons sugar
½ teaspoons salt (3 grams)
¼ teaspoon paprika
4 tablespoons 55 grams cold butter, cut into cubes
2 tablespoons cold water

Instructions

Preheat the oven to 400° F.
Place a metal ’S’ blade in your food processor. Combine the flour, sugar, salt and paprika in the bowl of the food processor and pulse to combine the ingredients.
Add the butter and continue pulsing until the mixture looks like wet sand. Drizzle in the water and pulse until a ball of dough is formed. If there are a few dry crumbs left behind just gather them up and squish them into the dough.
Place half of the dough on a piece of parchment paper. Roll the dough out as thin as possible. Sprinkle the top with additional flour if the rolling pin sticks to the dough.
Use a sharp knife to slice the dough into rectangles about 1 1/2 to 2 inches in size. Slide the parchment paper onto a baking sheet.
The dough will not spread out so there is no need to space the crackers. Just roll, cut and bake the dough on the parchment for an easy and fast method of making the crackers.
Sprinkle salt on top of the crackers and bake in the preheated oven for 6 to 10 minutes. Thicker crackers will need to bake closer to 10 minutes and thinner crackers will only need to bake 6 to 8 minutes.
Slide the parchment paper onto a cooling rack and repeat the process with the other half of the dough.
Store in an airtight container for 2 weeks or freeze for 4 months.