crackers

Crackers are thin, flat baked foods made from flour, water, fat, and salt, designed to be crisp and shelf-stable. They are typically produced in plain varieties, such as saltines or soda crackers, as well as sweet or flavored forms like graham crackers, cheese crackers, and sesame crackers. Many products use wheat flour, but there are gluten-free options made from rice, corn, or other grains. Flavorings may include sugar, herbs, seeds, cheese, or spices.

Production involves mixing a flour-based dough, rolling it to a thin sheet, cutting into shapes, and baking at high heat until dry and crisp. Some crackers are leavened, while others are unleavened. The texture and flavor depend on factors such as fat type, hydration, oven temperature, and thickness. Proper packaging and storage in airtight containers help maintain crispness and extend shelf life, typically several months if unopened.

Crackers are commonly eaten as a snack on their own or topped with cheese, spreads, or dips. They are also used as a textural accompaniment to soups, stews, and salads. In many markets they are marketed as convenient pantry staples, with regional varieties reflecting local ingredients and tastes.

Nutrition varies by brand and style. Plain crackers tend to be high in carbohydrates and salt and provide varying amounts of fat and fiber. Whole-grain and fortified varieties are available, as are low-sodium and gluten-free options to suit different dietary needs.