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These easy homemade Rosemary Sea Salt Crackers are the perfect addition to your cheese plate, or just to have on hand for snacking. They are so simple to make, and take less than thirty minutes.
Why make Homemade Crackers?
I normally buy some artisanal crackers to go with my cheese plate when hosting guests. Lately I have been really wishing for some rosemary flavored crackers, and so I decided to give homemade crackers a shot. I never have before because I thought it would be really time-consuming and just not worth the effort. Well, let me tell you – it is SO easy, and the homemade crackers are delicious. Totally worth it. Plus if you casually mention that you made those crackers your guests are going to think you are amazing (P.S., you are amazing, they don’t have to know how easy it was!)
Healthy Homemade Baked crackers
Just a few ingredients and less than thirty minutes, and you have some fancy crackers that you made yourself. I decided to use rosemary and sea salt because I get really into rosemary in the winter and it goes so well with cheese. And I sprinkled sea salt on top because I like my crackers a little salty. But you can really flavor this with any herb or spice that you want. These baked crackers are to super crispy and have a few air pockets in them which gives them a rustic look and a nice crunch.
How to make homemade rosemary sea salt crackers
The easiest and fastest way to do this is to roll the dough out right on a piece of parchment paper, cut them with a pizza cutter and then transfer the parchment paper right onto a cookie sheet. When I first envisioned these crackers, I imagined cute little rounds. However, I quickly found that I prefer to just cut these into squares because it is about 10 times faster, and also you don’t waste any of the dough like you do when you cut them into rounds. This means that the crackers have excess flour on them after baking, which is not ideal. If you roll it out on the parchment you don’t need to use as much flour, and it saves you a bit of a mess, which is a win/win. Of course, feel free to cut them out into shapes if you want, you can use cookie cutters or even a small jar or glass.
Tips for making the best homemade crackers
- Roll out the dough as thin as possible. They need to be thin in order to get crispy, but if some parts are thinner than others they will bake unevenly. I use a rolling pin for this but some readers have used a pasta roller.
- Trim the edges. The edges tend to get thinner, so for this batch I trimmed them. You don’t need to do that if you don’t want to, but be aware that the edges might get brown.
- Make sure the dough lays completely flat. If the edges turn up (because they hit the edge of the baking sheet) those parts will not get as crispy and the tops will burn a bit.
- Start with a very hot oven. Preheat the oven to 500 degrees so that it is really hot when they go in, which creates steam. But be sure to turn the oven down to 425 right when you put them in so they don’t burn.
What to serve with homemade rosemary sea salt crackers?
- Cranberry Jalapeno Dip
- Hummus
- Charcuterie
- A variety of cheese
Rosemary Sea Salt Crackers
Ingredients
- 1 ½ cups all purpose flour
- 1 teaspoon coarse sea salt
- 1 teaspoon sugar
- 1 tablespoon fresh rosemary finely chopped
- 1 ½ tablespoons olive oil
- 1/2 cup water
- extra sea salt for topping if desired.
Instructions
- Preheat oven to 500°F degrees.
- Place flour, salt, sugar and rosemary in a bowl, whisk to combine.
- Stir in water and oil, stir until fully combined.
- Turn dough out onto a lightly floured piece of parchment paper (slightly larger than your baking sheet.)
- Roll the dough until it is about 1/8th of an inch thick. you may need to add a bit of flour because the dough is quite sticky. Try to keep the thickness as even as possible.
- Trim the edges if you want. The edges tend to be thinner and so they may burn in the oven before the rest of the crackers are done.
- Cut the dough into squares using a pizza cutter. Brush with a little water and sprinkle with more sea salt if desired. Use a fork to prick each square a few times.
- Transfer the dough, still on the parchment paper, onto a baking sheet and place it in the oven. Immediately reduce heat to 425°F.
- Bake for 12–17 minutes, or until crackers are starting to become golden.
Notes
**This only makes about 30-40 crackers, so make a double batch (or more) if you are having a party. If you make a double batch, split dough in half and roll out in two batches.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Adapted from The Kitchn
This was originally posted on 12/21/2015. It was updated on 12/16/2022.
I didn’t have rosemary so I added some dried dill and dried onion and the flavour was great! If you plan to add flakey salt to the tops I would do half the amount of salt in the dough because mine turned out a little too salty (and I’m a big salt lover!) . My crackers also turned out a little tough, I think I maybe over mixed the dough in order to combine everything? Wondering if there is a way to avoid this…
Hi Deanna, it could be that the dough was overtaxed or not rolled thin enough. If the dough is thick the crackers will be a little tougher.