Baked Good | Vegetarian

Assorted Crackers

Triticum aestivum (primarily) Allergens: Wheat, Dairy, Soy
Assorted Crackers

Sourcing & Taxonomy

  • Family Poaceae (Wheat)
  • Primary Cuisine Global
  • Seasonality Year-Round
  • Source Wheat Flour, Various Grains

The Forktionary Angle

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Definition

A varied selection of crisp, thin, baked goods, often savory, made from flour, serving as a versatile snack or base for toppings.

Sensory Profile

TasteSalty, Savory, Bready
TextureCrunchy, Crisp, Brittle
AromaBready, Toasty, sometimes Buttery
AcidityLow

Technical Metrics

Nutrition Facts

Per 30 g (5-6 crackers)
Calories420 kcal
Total Fat12 g
Saturated Fat2 g
Trans Fat0 g
Cholesterol0 mg
Protein9 g
Total Carbohydrate70 g
Dietary Fiber3 g
Total Sugars5 g
Calcium20 mg
Iron2 mg
Potassium100 mg

Chef’s Secret

Revive slightly stale crackers by toasting them lightly in a dry pan or oven for a few minutes until crisp again.

Substitutions

Best Match

Toasted Bread

1:1

Provides a sturdy, crunchy base for toppings and spreads, similar to a cracker.

Rice Cakes

1:1

A lighter, often gluten-free option offering a crisp texture and neutral flavor.

Breadsticks

1:1

Similar savory crunch and bready flavor, good for dipping.

Vegetable Sticks

N/A

For a healthier, gluten-free, and low-carb alternative to scoop dips.

Buying Guide

Store crackers in an airtight container to maintain crispness; check labels for specific allergen warnings.

Flavor Pairings

Cheese Dips Spreads Charcuterie Boards Soups