Saltine Crackers

I got this recipe from The Right To Be Alive, a blog by a woman who lives with (and survived a near-death experience from ) Idiophatic Anaphylaxis, triggered by salicylate sensitivity.  The great thing about this recipe is that you can vary the toppings to suit your requirements and tastes.  Oscar helped with this recipe, and even came up with a topping of his own – 100’s and 1000’s.  I was a bit sceptical at first, but they actually tasted OK.




Saltine Crackers

Serves 10
Prep time 30 minutes
Cook time 15 minutes
Total time 45 minutes
Allergy / Intolerance Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates
Suitable for RPAH Elimination Diet - Low Chemical / Failsafe, RPAH Elimination Diet - Moderate Chemical
Meal type Savoury Snack
Misc Child Friendly, Pre-preparable, Serve Cold
Website The Right To Be Alive
Low salicylate saltine crackers, add your own toppings



  • 1 1/4 cup plain white flour
  • 1/2 teaspoon salt
  • 3 tablespoons butter or Nuttelex
  • 6 tablespoons cold water (approximately)

Toppings (Optional)

  • No-tomato sauce (Refer to Basics Page)
  • poppy seeds
  • sea salt
  • parsley (finely chopped)
  • chives (finely chopped)


1. Preheat the oven to 200 C.
2. Sift the flour and salt into a large bowl.
Add the butter to the flour and mix together with your hands until it looks like fine bread crumbs.
Making Saltine Crackers, mixing the butter and flour
Add the cold water and mix the dough until it forms a compact ball. If it is crumbly, add more water. If it is sticky add more flour.
Making Saltine Crackers dough
5. Divide the dough into 4 pieces.
Place one piece of dough onto a sheet of baking paper and roll until it is even and flat. The thinner the dough, the crispier the crackers will be.
Rolling Saltine Crackers
Pre-cut the dough into crackers before putting into the oven, and use a fork to poke holes in the dough.
Making Saltine Crackers
Toppings (optional)
The crackers can be cooked plain, or toppings added. Sprinkle sea salt / poppy seeds / parlsey / chives over the dough and press them in so they don't fall off.
Putting Toppings on Saltine Crackers
Spread no-tomato sauce over the dough before cutting.
Putting Toppings on Saltine Crackers
10. Repeat for each ball of dough and place the trays in the oven to bake for 15 to 20 minutes (less in a fan forced oven), or until lightly browned. Keep an eye on them as they go dark very quickly.
Once cool, break up the crackers and store in an airtight container. They will keep for a couple of weeks.
Saltine Crackers


Low chemical / Failsafe

Refer to the basics page for the No-Tomato sauce recipe.

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4 Responses to Saltine Crackers

  1. Evelyn says:

    Your recipes are amazing. I am extremely glad I found your blog. I have to go look for paw-paws in Malaysia. I have not seen them being sold here.

    • Oscars Mum says:

      It may be called papaya over there. Paw Paw and Papaya are different varieties of the same fruit, but the names seem to be used inter-changeably.

  2. Evelyn says:

    How were they? Delicious right? 🙂

    I made scones today. Banana scones.

    Thanks for sharing my blog! Appreciate it. 🙂

    • Oscars Mum says:

      The crackers were yummy, and if you don’t eat them all at once they keep well.
      The banana scones look good too, and easy.