I think Ritz makes a low sodium cracker.

I adore the Triscuit Rye w/ Caraway seeds. They are baked with Whole grain wheat. Sodium 7% per serving.

They sell Ancient Grain crackers at Amazon. We have a devoted space in our pantry. It's a big box, 52 oz. I think. If we don't plan on a "Costco run" in the near future I place an Amazon order when we get to the last roll.

just_the_scraps_m'am, if you are cutting back salt everywhere, it will seem like all prepared foods taste too salty. that is what happened to me anyway.
Salt sugar and oil are the three things that make food tasty, we've just let it get way out of hand.

I've made my own crackers a few times, have you tried that? They were good, I'm just a lazy bum most of the time.

i tried all the crackers i could find, but they were all too salty & i just can't find one that isn't! really don't have time to bake my own -- two jobs & classes in between...barely have time to catch a few winks let alone bake! {but i'd love to}

I have a very real aversion to salt, so I understand. The only three crackers I can stand are club crackers, ritz, and unsalted tops saltines. (Unless you count graham crackers then there are four.) I can't eat anything out of a box either. Bleah!

N J Quilter, I will have to check out the Triscuit crackers as my DH can't eat any wheat, barley or Rye. Has to eat totally gluten free. Gets deathly ill with just one bite. Can & is a real challenge when we are away from home. Have learned the hard way to always take his food with us no matter where we go as cross contamination it a real problem too.

Consumer report on cracker, they "crunched" the nutrition numbers
http://www.consumerreports.org/cro/m...kers/index.htm
Might be helpful..........

Growing up, my Dad liked 'tortilla crackers'. Using flour tortillas, cut them into squares, or triangles, or use the whole tortilla and break it up later. Bake in the oven at 300-325 degrees F for 10-20 minutes until they dry out and crisp up. Let cool and store in a plastic bag. If anyone makes their tortillas from scratch (??, yeah, right!) you can control the salt added to the dough. I've also buttered or sprayed the tortilla with cooking spray and salted them before baking, but they taste just fine without the salt. Some restaurants will fry the cut up tortillas until crisp. Great for tostadas if left whole, or eat them like crackers. You could do the same with corn tortillas-make your own chips.

If you mean wheat flour, I'm not aware that Triscuits are wheat free. Those of us who are gluten intolerant know enough to read labels so I'll check it out.

Blue Diamond Nut-Thins have 140 mg of sodium in 13 crackers. I like the sesame ones, but I don't know if that's low sodium or not.