These easy furikake flatbread crackers are sweet, slightly salty, and so crispy. The perfect crispy snack on its own or paired with cheese or dip!
These crackers are so crispy and pack a punch in flavor! They are perfect for snacking on their own and taste heavenly with soft cheese such as brie, cottage cheese, and camembert to name a few.
I make a batch of these furikake flatbread crackers and keep them to pack as an on-the-go snack or even for lunch boxes. They store great in airtight containers for up to two weeks. Pro tip: save those little packets of silica beads that you sometimes find in beef jerky or seaweed packs and store them with the furikake flatbread crackers to keep them crispy for longer!
What you’ll need:
Lavash flatbread: I used premade lavash flatbread for this recipe, you can feel free to make your flatbread from scratch but I prefer this shortcut method.
Corn syrup: helps create a smooth caramel on the crackers, making them super crunchy and crispy.
Sugar
Butter
Soy sauce: adds a bit of savory saltiness
Furikake:adds a nice sweet and salty umami flavor to the crackers.
I hope you enjoy this recipe for Furikake Flatbread Crackers! Please leave me a 5-star rating and comment to let me know your thoughts! Happy cooking, xoxo!!
Cut the flatbread into 1"x1" squares and transfer to a parchment paper-lined baking sheet. Set it aside.
Heat butter, corn syrup, sugar, soy sauce, and furikake in a pot on medium heat until all the sugar has dissolved. Take off the heat and pour the syrup over the flatbread squares. Toss together to combine.
Bake the crackers for 45 minutes to an hour, tossing every 15 minutes. The crackers should be crispy and golden brown when done. Allow them to cool at room temperature for 10 minutes before eating. Crackers can be stored for up to 2 weeks in an airtight container at room temperature. *Pro tip: to keep them fresh longer— I save those tiny silica packets that sometimes come with things you buy and put one in the container along with the crackers!
