Italian Crackers

After making sourdough crackers a while ago, I thought they were just pretty good. Not amazing or so incredibly easy that they basically make themselves or so different than anything you can buy in the store.  They were just good.  They were also a pain to bake since they baked unevenly and had to be checked constantly.
Then I chatted with a friend of mine who had one of those comments that made so much sense. “Why don’t you spread them out a little?”  DUH.  Why don’t I do that??? Have I even baked before???

So I did, this time with italian seasoning instead of herbs de provence.  It didn’t even take 30 seconds to rearrange them on the sheet pan after cutting. Then I put them in the oven and walked away. No prodding. No taking the outer ring of crackers off. No fussing. Just a quick pan rotation halfway through.

Tada! Perfect crackers. They were…delicious. I can see a homemade cracker problem developing in my future.

I also ended up making yet another batch of these and turning them into breadsticks to go along with a pasta meal. 

  

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