The aim of this study was to develop functional crackers enriched with young barley powder and to evaluate the young barley powder’s impact on the product quality. The experiment was designed as a single-factor study, in which the effect of young barley powder addition (0, 2, 4, 6, 8, 10, and 15% wheat flour substitution) on the physicochemical, nutritional, and sensory properties of crackers was evaluated. The results showed that young barley powder incorporation affected color and selected texture parameters of both the dough and the baked crackers. The enriched crackers exhibited higher antioxidant capacity and improved nutritional value compared with the control sample, including increased total polyphenol (TP) content and higher levels of chlorophylls and carotenoids. The product containing 15% young barley powder had over three times higher TP content (2.074 mg GAE/g dm vs. 0.464 mg GAE/g dm in the control), approximately eightfold and sixfold higher levels of chlorophyll a and chlorophyll b, respectively, and over 16-fold higher carotenoid content than the control. These crackers also contained over threefold more Ca and K, nearly twice as much Mg, and fourfold more Fe. Dialyzable iron constituted 8.4–12.3% of total iron present in the crackers. Consumer evaluation showed that crackers containing 2% and 4% young barley powder were rated the highest in terms of taste and had optimal hardness and crispness. These findings suggest that young barley powder can be successfully incorporated into cracker formulations not only to modify their technological properties but, more importantly, to enhance their nutritional quality, particularly their mineral content.