Homemade Wheat Thins/Parchment Paper v. Aluminum Foil

It's after 11 o clock at night, and I'm hungry. I made brownie in a cup for Mr. Bacon* but after devouring a chocolate bar,  I decided that I should probably not be eating more sugar (sigh). I looked around my pantry and fridge and noted some leftover avocado sauce that I could use as a dip, but that I had nothing to eat it with. I had been eyeing a pin on my recipe board for homemade wheat thins. The picture looked absolutely perfect for what I needed. I had all of the ingredients and they only need 10 minutes in the oven. Awesome! I mix everything together, open the drawer to pull out the parchment paper, and.... 

I'm out of parchment paper. Figures.... After the day I've had today, of course there is no parchment paper. I'm still hungry and the "dough" is just sitting on the counter. After a quick google search, which said that I could use aluminum foil instead as long as I made modifications to the oven temperature and cooking time to prevent burning. I lowered the temperature to 375 from 400 degrees and baked for the normal time. 

When I pulled them out of the oven they looked alright, but the cracker crumbled after I picked it up. It tasted burnt by itself. I tried it with the avocado sauce and it broke. The burnt was still present even in the avocado sauce. Shame... So, no crackers and dip for me, I'm still hungry. Also, aluminum foil does not always work as a substitute for parchment paper.