Want to do something different for that Christmas party? Why don’t you try making your own crackers? They’re really not that difficult.
Crackers have been around for thousands of years—the ancient Romans made them! The word “cracker” comes from the Medieval word craken, meaning “to resound,” which describes the sound they made when broken.
Italians love to put vegetables in everything, and crackers are no exception. These crackers are a nice blend of herbs and fresh greens. Fava beans, in particular, are very popular in Italy and this recipes utilizes fava bean flour. Not only does it eliminate at least a little bit of the white flour, but it lends the crackers a more complex, vaguely nutty flavor.
Put these out with cheese, dips, salsa, or even guacamole. But they’re tasty enough to enjoy on their own.
Enjoy!
Italian Vegetable Crackers
Makes approximately 7 dozen crackers.
½ cup chopped greens (spinach, kale, chard, etc.)
¼ cup +2 teaspoons olive oil
½ cup fava bean flour (or chick pea flour)
1 ½ cups all-purpose flour
1 teaspoon ground rosemary
1 teaspoon oregano
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon ground fennel seed
¼ teaspoon freshly ground black pepper
¼ cup parmesan cheese
Hawaiian sea salt or other finishing salt (optional)
Preheat oven to 375 degrees F.
Place greens and 1 teaspoon oil in a food processor and process until very finely chopped. Set aside.
In a medium bowl, whisk together flours, rosemary, oregano, paprika, garlic powder, kosher salt, fennel seed, pepper, and parmesan. 
Add ¼ cup oil and mix until a dough forms. If necessary, add water, a little at a time, until all ingredients come together.
Place a piece of parchment paper down on a clean surface. Place dough on the parchment and roll out as thinly as possible. 
Cut off the edges to make straight lines. With a ruler, score 1 inch rows down and then across. 
Brush top with remaining oil; sprinkle with finishing salt, if desired.
Bake until firm and lightly browned, about 25 minutes. Remove from oven and let cool 5 minutes. Then move parchment to a cooling rack. Separate crackers and let cool completely.
Store in a tin.
