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4 from 1 vote

Homemade Wheat Thins For Lunch

Prep Time15 mins
Cook Time10 mins
Course: Lunch
Cuisine: American
Keyword: Homemade Wheat Thins, vegetarian
Servings: 15 servings
Calories: 183kcal


  • 2 1/2 cup flour, whole wheat
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 8 tablespoon butter, unsalted
  • 1/2 cup water
  • 1/2 teaspoon vanilla extract

Serve With

  • 1 medium avocado
  • 2 medium tomato, red
  • 1/2 can white beans
  • 2 leaves basil, fresh
  • 2 tablespoon olive oil
  • 2 tablespoon vinegar, distilled
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground


  • 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