Mochitsuki: 60 Sweet and Savory Mochi Recipes 
Super Easy Furikake Crackers from Scratch
It’s so easy to make healthy homemade crackers, so why not add some fun flavor with Japanese furikake? They’re a little savory, a little sweet, and great for kids. Read through the post for ingredient information and recipe modifications, or hit that jump to recipe button.
New year, new me, right? Ever since I read the book Ultraprocessed People, I’ve been on a mission to try to avoid ultraprocessed foods as much as I can, especially when it comes to feeding my kids. I’m slowly trying to phase out the worst offenders in my kids’ salty snack repertoire, and luckily they’re pretty easy to replace with homemade crackers.
Overview: How to Make Homemade Crackers
All you have to do is mix up a basic dough of flour and water. A little salt and oil adds flavor and fat. Then you roll it out super duper thin, so it can bake up nice and crisp in the oven.
That’s literally it. It’s actually so much easier than many other baking recipes. Easier than cookies, cakes, and certainly bread. And of course, since I’m me, I thought, why not add some Japanese flavors with furikake?
Which Furikake Should I Use?
The truth is, you can actually use whatever furikake you like the best. I’m using it like savory sprinkles; a Japanese version of everything bagel seasoning. My favorite is nori komi furikake, which has a mixture of sesame seeds, seaweed, and a little salt and sugar. But you can use whatever flavor is your favorite. There are even some furikake that have fish cakes shaped like popular kids’ characters, if that’s your thing.
Once you get the hang of making homemade crackers, you can modify it with lots of different flavors – maybe a little butter and soy sauce, maybe extra sesame seeds, maybe some shiso? Get creative and have fun!
Other Ingredient Substitutions
I like to use a combination of whole wheat flour and all purpose flour, mainly because I’m always trying to sneak in more protein and fiber in my kids’ diets whenever I can. Feel free to use only all-purpose flour if you like.
I also use a little olive oil for fat and flavor, but you can substitute other cooking oils as well.
Tips for Getting Super Crispy Crackers
Make sure you roll out your dough as thin as humanly possible. Seriously. Aim for less than 4mm in thickness. It should look like the stretchy skin bad guy from the season of Doctor Who with Rose as the companion. You know, the one that yells, “Moisturize me!”
Anyway.
I also recommend using a metal baking pan and parchment paper for the best heat conduction, which will result in crispier crackers.
Heating your oven to the high temperature of 450F will also help with crispiness. If you have a convection oven that can circulate air, you can use that setting as well. Keep a close eye on your crackers so they don’t burn.
More Healthier Asian Treats
If you liked this recipe, check out some of these other healthy-ish Asian bakes.
- Kinako Chocolate Chip Cookies
- Kinako Banana Muffins
- Miso Tahini Granola Bars
- 4 Ingredient Sesame Cookies
- Flourless Red Bean Brownies
Furikake Crackers
Ingredients
- 1/2 cup all purpose flour
- 1/4 cup whole wheat flour
- 1 tsp Kosher salt
- 1/4 cup water
- 1 tbsp olive oil
- canola oil spray, can sub other oils
- 2 tbsp furikake
Instructions
- Preheat an oven to 450 degrees F and prepare a large metal baking tray.
- In a mixing bowl, whisk all purpose flour, whole wheat flour, and salt.
- Add water and olive oil and stir with a rubber spatula until a dough forms.
- Take out a piece of parchment paper roughly the size of your baking tray. With a rolling pin, roll out the dough on the parchment paper as thin as you possibly can. Don't worry about the shape – you can discard irregularly shaped pieces if you don't want to eat them. The most important factor to make sure crackers bake up crispy is how thin you roll it out. Aim for less than 4mm in thickness.
- With a pizza cutter or knife, roughly slice the dough into bite size rectangles.
- Lightly spray the surface of the dough with your oil spray and sprinkle furikake on top.
- Bake for 12-15 minutes or until crackers turn golden brown. Leftovers can be stored in an airtight container at room temperature.
