Volcanic Flow Spicy Crackers (Printable Page)

Crisp black crackers paired with a spicy red-hot jelly create a dramatic, shareable starter.

# What You'll Need:

→ Crackers

01 - 1 cup all-purpose flour
02 - 2 tablespoons activated charcoal powder (food grade)
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon ground black pepper
05 - 2 tablespoons olive oil
06 - 1/3 cup water

→ Spicy Red-Hot Jelly

07 - 1 cup red pepper jelly
08 - 1 to 2 teaspoons hot sauce, adjusted to taste
09 - 1/4 teaspoon chili flakes
10 - 1 teaspoon fresh lime juice

# Step-by-Step Guide:

01 - Preheat the oven to 375°F and line a baking tray with parchment paper.
02 - Whisk together flour, activated charcoal, sea salt, and black pepper in a bowl. Add olive oil and water, stirring until a dough forms.
03 - Roll the dough thinly between two sheets of parchment paper and cut into irregular lava rock shapes using a knife or cookie cutter.
04 - Place the crackers on the baking tray and bake for 8 to 10 minutes, until crisp and dry. Allow to cool completely.
05 - Combine red pepper jelly, hot sauce, chili flakes, and lime juice in a small bowl. Warm gently if a pourable consistency is desired.
06 - Arrange the black crackers in a ring on a serving plate, leaving space at the center for the jelly.
07 - Spoon the spicy jelly into the center crater and serve immediately, encouraging dipping of the crackers.

# Expert Tips:

01 -
  • It looks theatrical and impressive but honestly takes less time than ordering takeout.
  • The combination of textures—crisp cracker, silky jelly, that little kick of heat—keeps people reaching for more.
02 -
  • The charcoal powder can clump if you're not careful; whisk it with the dry ingredients first before adding any liquid or it'll stay grainy and disappointing.
  • Thinner crackers brown faster than you'd expect, so set a timer and actually look at them around the 7-minute mark instead of guessing.
03 -
  • Roll your dough between parchment sheets instead of on a floured counter—it prevents the charcoal from getting everywhere and makes cleanup actually painless.
  • Let the crackers cool completely before serving; they firm up as they cool and that's what gives you that satisfying snap when you bite through.
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