Cooling & Storing

No one likes a limp cracker, so moisture is the most important thing to safeguard against in the realm of cracker making. When the crackers are done baking, transfer them immediately to a cooling rack that will allow air to circulate around the crackers. This important step prevents condensation from forming on the crackers, which might rob them of crunchiness.

Once the crackers are completely cool, store them in airtight, sealable containers in a cool, dry spot in your kitchen. As an extra insurance policy in humid climes and during rainy days, you may want to toss a food-safe desiccant packet (the kind you find in bottles of vitamins, jerky, and nori seaweed packets) in the container. The harmless Silica gel in these tiny packets will absorb excess moisture and keep your crackers crisp, but as the packets warn, the desiccant is not edible, so be sure to keep away from kids, and discard it after use.