Crispy Whole Wheat-Maple Crackers

These sheets of pastry are made with maple syrup and sprinkled with maple sugar, then broken into shards.

Sunflower Seed & Rosemary Crackers

This simple, sunflower seed–flecked cracker gets a fragrant boost of flavor from rosemary.

Parmesan Cookies

These tender, crumbly, buttery Parmesan coins are a clever twist on sweet slice-and-bake shortbread cookies.

Oat-and-Cheddar Crackers

It’s important to chill the dough before and after rolling it out so the crackers are tender.

Homemade Wheat Crackers

These thin, tasty crackers are super-crunchy and versatile.

Cardamom-Cheddar Straws

Justin Devillier upgrades classic Southern cheese straws with Iranian spices. He sometimes swaps out the cardamom for equal amounts of ground coriander or fennel seed.

Lavash Crackers

This recipe based on Armenian-style lavash, which is very crisp and dusted with seeds or spices.

Juniper Grissini

These long, crispy bread sticks are a lovely accompaniment to any soup, including Mario Batali’s vegetable-and-farro version. Batali makes the bread sticks with leaves from the lightly bitter Mediterranean herb myrtle; crushed juniper berries are a good substitute. He also seasons the grissini with cayenne pepper, one of his favorite spices; he keeps it in a salt shaker so it’s easy to dispense.

Cornmeal Crackers with Pumpkin Seeds

These hearty crackers get a hint of heat from red pepper flakes.

Olive Oil Crackers

These Olive Oil Crackers get extra crunch from a double layer of thinly stretched dough. Serve them with dips, pates, or Chilled Shrimp with Tunisian Hot Sauce.

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