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Homemade Wheat Thins For Lunch


Make your own deliciously fresh homemade wheat thins with this easy and nutritious whole grain recipe.

Homemade Wheat Thins For Lunch. Do your kids like crackers? We like them too, that's why we made this homemade version of Wheat thins!

Cooking has been a challenge this week. But we still had time to make some homemade crackers!  As I try to come up with lunch ideas, or even snacks, I always consider grains as the perfect vehicle for fruits and vegetables! And these crackers did exactly that.

They were pretty simple. We mixed up the dough, rolled them out:

Homemade Wheat Thins For Lunch. Do your kids like crackers? We like them too, that's why we made this homemade version of Wheat thins!

And we baked them!  You can of course cut them into the traditional squares, but because my kids love using the mini cookie cutters, we decided to go with some stars!

Homemade Wheat Thins For Lunch. Do your kids like crackers? We like them too, that's why we made this homemade version of Wheat thins!

Then, the second thought you must have after making crackers, is “How can these crackers help us eat more fruits or veggies”.. Well, you could totally stack sliced vegetables on top.. but we decided to go with a salsa style dip to add a bit of protein in the way of beans. Place them in the lunchbox and they’re good to go.

So our dip to accompany the crackers included:

  • Avocado
  • Tomatoes
  • White beans
  • Basil
  • Olive oil
  • Vinegar
  • salt and pepper
Homemade Wheat Thins For Lunch. Do your kids like crackers? We like them too, that's why we made this homemade version of Wheat thins!

What would you top your crackers with to get some fruits and vegetables in?

Homemade Wheat Thins For Lunch
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3.8 from 5 votes

Homemade Wheat Thins For Lunch

Prep Time15 minutes
Cook Time10 minutes
Course: Lunch
Cuisine: American
Servings: 15 servings
Calories: 183kcal


Serve With


  • Preheat oven to 400 degrees.
  • Whisk together dry ingredients.
  • Cut the butter in with a pastry cutter or fork.
  • Put the vanilla in the water, and slowly add the water and stir until you form a dough. If it’s still too dry, add up to 3-4 tablespoons more of water. Cut your dough in half, and roll out half at a time. Cut the dough into desired shapes and arrange on a cookie sheet.
  • Bake in preheated oven for 10 minutes. Watch carefully, if your oven runs hotter it will be done quicker!
  • For salsa dip: Chop avocado and tomatoes, drain and rinse white beans; add to a mixing bowl. Whisk together the olive oil and vinegar until cloudy. Add salt and pepper to taste. Pour over salsa. Serve with crackers.


Calories: 183kcal | Carbohydrates: 20g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 228mg | Fiber: 4g | Sugar: 1g
Keyword : Homemade Wheat Thins, vegetarian


Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

Learn More about Natalie

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Recipe Rating


Hello. For the wheat thins….can I substitute the butter for something healthier?
Looks very delicious!

Butter IS healthy!! It’s the most natural thing, and considered a good, healthy fat, rather than processed vegetable oils or margerine.

I know what you mean Nallely 🙂 it’s a lot of butter! Perhaps try soy butter? But real butter is probably better than soy… Perhaps google butter substitutes.

I bet you could! I’ve made sugar cookies with coconut butter, and they turned out great. I don’t think this is much different.

When do add the vanilla, do you add that just before the water? I made these and they tasted slightly funny, but that may have been because I used smoked paprika instead of regular paprika. Also I don’t recommend using a baking stone or a sil-pat for these because they don’t really turn out crispy at all. I think next time I may try flipping them for the last few minutes of cook time so they are more evenly browned.

I added it to the water! I’ll go fix that for sure. You should try again, because they shouldn’t have a funny taste. If anything, they are amazing! 😉

Nicole- I haven’t tried freezing them.. but I’m not sure if they freeze that well. The recipe doesn’t make very many crackers to begin with, so there are never leftovers for us.

I think adding some honey to the mix and then Kosher salt right before baking adds a nice touch. Also should they be baked until crispy, most of mine were soft in the middle like bread. Maybe I did not roll them out thin enough. And the water amount seemed like it wasn’t enough, ended up adding about 1 cup more of water just so it wasn’t crumbly

@holli I would roll them out thinner.. I’m surpised you had to add that much more water! I live at high altitude, and definitely use more flour than folks at lower elevations, but 1 cup seems like a lot! Whatever works for you though!

I followed the recipe to a T except that I substituted the 1 Tbsp of sugar (15g) with 15g of honey. My dough was really really dry and crumbly, not like your beautiful picture! I was expecting it to be more wet due to the extra liquid. I managed to work with it (what an arm workout!) and they turned out delicious…anyone else try to substitute honey to make it clean and have the same issue?

Your substitution shouldn’t have mattered that much… It could be that we are at high altitude and usually add more flour than what someone would use at lower altitude. Maby next time just try reducing your flour.

These are super yummy! I took out the sugar and replaced it with 1/2 tbsp of maple syrup. Can’t even tell a difference! 🙂

In this grand pattern of things you’ll get a B- just for effort and hard work. Where exactly you actually confused me was first in your particulars. You know, as the maxim goes, details make or break the argument.. And that couldn’t be more correct right here. Having said that, let me inform you what did deliver the results. Your text is rather powerful which is possibly why I am making an effort to opine. I do not really make it a regular habit of doing that. Secondly, even though I can easily see a jumps in reason you come up with, I am not really confident of exactly how you appear to connect the ideas which inturn help to make the actual conclusion. For right now I shall subscribe to your position however wish in the near future you actually link your dots better.
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Love this. On a side note what is the brand of the inserts? I use silicone baking cups but haven’t seen these designs before and love them!

I baked at 350 but there was no direction on that as well there is a typo when talking about adding the vanilla. 🙂 I made them today yummy! Thank you!

looks delish!! can you tell me where you got the silicone dividers? I haven’t been able to find a great selection for my daughters lunches. thx!

Hi Amy, you can definitely try making them thinner if you like. They are more delicate when thin, so a little more prone to breakage. Either way they’re not hard to chew. 🙂