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. Also, how to make a killer cheese plate with ingredients from the regular grocery store!
I have mentioned before that I love happy hour and that my husband and I regularly make dinner out of a few appetizers. The truth is that a cheese board makes a regular appearance in our kitchen year round. So I don’t think that a killer cheese plate is really something that is only reserved for the holidays. However, it does become a more frequent occasion, with extra entertaining, fancy dinners and lots of guests during this time of year. That is why I wanted to show you how I throw together a cheese plate that looks impressive but takes minimal effort, and everything on it can be found at the regular grocery store. I also decided to make some rosemary sea salt crackers to have on the side and you would not believe how easy and delicious they are.
I have mentioned before that I love happy hour and that my husband and I regularly make dinner out of a few appetizers. The truth is that a cheese board makes a regular appearance in our kitchen year round. So I don’t think that a killer cheese plate is really something that is only reserved for the holidays. However, it does become a more frequent occasion, with extra entertaining, fancy dinners and lots of guests during this time of year. That is why I wanted to show you how I throw together a cheese plate that looks impressive but takes minimal effort, and everything on it can be found at the regular grocery store. I also decided to make some rosemary sea salt crackers to have on the side and you would not believe how easy and delicious they are.
When putting together a cheese plate, I like to have a variety of cheeses, a few cured meats, a little fruit, and of course some bread and crackers. I picked up all of these cheeses at my local Fred Meyer, which is my favorite grocery store. I love that they have the perfect balance of high quality ingredients with good prices. My store has a “fancy cheese” section where I picked up all of these cheeses. This is becoming more and more common in regular grocery stores, so if the store you normally shop at doesn’t have one, check around! You may find a store that does.
You can of course go with any cheese your heart desires, but it is a good idea to get a few different kinds to give people a variety. The cheeses I decided to go with were:
Dubliner – an aged Irish cheese similar to cheddar, made with cow’s milk. Always a winner.
Humbolt Fog – a tangy, soft goats cheese. One of my favorites.
Merlot Bellavitano – a rich and nutty cheese, sort of like a cross between cheddar and parmesan, soaked in wine. SO GOOD. This may be my all time favorite cheese.
Manchego – a sheep’s milk cheese, firm in texture and buttery.
Murray’s Sulle Gruyere – a raw cows milk cheese from Switzerland.
Yancy’s Champagne Cheddar – A pasteurized cows cheese, with a bit of a champagne flavor. Similar to a mild cheddar. I bought this one on a whim for the first time and it was OK.
The top three choices are my favorites, and ones that I buy all the time. The bottom three were also all good, it just depends on your personal preference. It is also a great idea to have a brie and possibly a blue cheese. This depends on how many guests you are having and what they like. I personally don’t like blue cheese, and neither does my husband, so I tend not to buy it.
I also like to include one or two cured meats on the cheese board. My favorite is Soppresatta, which is an Italian dry salami. Boar’s Head is a good bet for a widely available brand. I couldn’t find it last time I went to the store so I picked up a Genoa salami from Boars Head and that was also really good. I prefer to buy a whole salami and slice it myself, rather than buying the pre-sliced kind . It tastes much better and lasts much longer. Since I was making this cheese plate “X-tra Fancy” I decided to also throw on some prosciutto for good measure, which is never a bad idea. I actually got the Fred Meyer store brand (Private Selection) and I was really happy with it.
To balance all the rich, salty and sometimes pungent flavors from the meat and cheese, it is a good idea to add something sweet to the plate. I like to include some fruit and a nice jam. Grapes, apples and pears go really well with cheese, and of course figs if you can catch them in season. Dried fruit is a great accompaniment as well, and you can also add some nuts if you want. I added some almonds this time around. For the jam, I usually use what I have on hand, but Dalmatia makes an excellent fig spread that is usually available near the fancy cheeses in the grocery store.
Now, of course you need some crackers and bread to go with this cheese. I normally buy or make some artisanal bread, and also grab some crackers. 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!)
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. I have a few combinations in my head that I might test out and share in the future. I wanted these to be super crispy and have a few air pockets in them which gives them a rustic look and a nice crunch.
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. 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. The first time I made them, I carefully rolled them out on my counter and then transferred them one by one to the cookie sheet, but this is not only time-consuming, it also means you have to use so much more flour to keep if from sticking to the counter and the cookie sheet. 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.
A few notes that will help ensure crispy, lovely crackers. When rolling out the dough, try to make it as thin and even as possible. They need to be thin in order to get crispy, but if some parts are thinnner than others they will bake unevenly. It is OK if you don’t get it perfect, just keep in mind that thinner areas will cook faster, so they are more likely to get very browned or even burn. 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. Also, when placing on the baking sheet, try to 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. And because I wanted these to get really crisp, I preheated the oven at 500 degrees so that it was really hot when they went 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.
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
Adapted from The Kitchn
What is your favorite cheese? Have you ever made your own crackers before?
Disclaimer: I was compensated by Fred Meyer to share my experience with them, however, my opinions, as always, are 100% my own. Integrity is important to me, and I only share brands and products that I think are awesome. None of the other brands mentioned are sponsored, I just like to share when I find a brand that I like. Thank you for supporting Fox and Briar!
Crispy Baked Eggplant Parmesan
Spaghetti Squash Casserole
Cheesy Meatball Casserole
Diana says
Hello Meghan,
Thank you for the great recipe. I was almost out of flour but thought I would give them a go. Used 1/3 flour, 1/3 brown rice flour and 1/3 semolina. Worked fine. Also added every kind of seed I had plus garlic. Used dried rosemary. Rolled the dough between 2 sheets of parchment, peeled the top one off and baked them with the bottom one. They are really good. Started to burn towards the end of the 12 minutes but that’s okay. Have been searching for a good cracker recipe for some time. I made galletti for the Malta boy but they are way too hard and his teeth wouldn’t do it. These are just right, very easy and so much cheaper and tastier than store bought. cheers!
Meghan says
So glad to hear you love them! Thanks for the substitution feedback!
Anne says
Very good & easy.. played around with different flavors. Rolled out with my pasta machine, made it super easy to get them thin enough and place on parchment. Thank you for a great addition
Meghan says
Great idea using the pasta machine! So glad you loved them!
Annemarie says
I needed to roll a bit thinner, but came out crisp, and nice hint of rosemary. I used I small heart shaped cutter, very cute.
Meghan says
So glad to hear that you loved them!
Joy says
It did need more patience to roll to a quarter inch😊 and I was in a hurry. But I enjoyed the taste
Meghan says
So glad you liked them!
Clare Elsey says
How long do you think these would store? If they even lasted that long, they look delish!
Meghan says
Hi, probably a few days in an airtight container!
Melody says
These are really nice crackers. Of course the hardest part is rolling them out thin enough. I added everything bagel seasoning to the top and rolled it in with my rolling pin. Delicious! Thank you for the recipe.
Meghan says
So glad you loved them!
jeff abend says
Tasty but really tough. Not like a cracker
Meghan says
Hi Jeff, sounds like they weren’t rolled thin enough.
Jo says
I made these as part of a gift basket. I made a plain dough but then topped with Vietnamese salt spicy pepper mix – so good! Will definitely experiment with more flavour combos
Rebecca says
These sound great. I’ve seen you mentioned they can be made a day ahead but I was wondering if you can make the dough and freeze it, then defrost closer to the time roll out and bake?
Meghan says
Hi Rebecca – I haven’t tried that but I think it would probably work.
Perrin says
Made them per the recipe and they were very nice, crunchy and salty. Easy to whip up especially with my pasta roller. The hardest part was catching them before they got too toasty. I went all in with a round fluted biscuit cutter which turned out very pretty, but next time will probably go with the break-after-baking crisp method mentioned in another post.
I added a bit of fresh cracked pepper and garlic powder to the second batch which I will do again. Now I’m wondering what magic parmesan might do if mixed into the dough… hmmm.
Meghan says
So glad you liked them!
Pam says
These turned out really well and loved by all! just a couple of things to note… they will keep for several days in an airtight container and i pulsed mine in a food processor. it made the mixing a lot easier! I will try another’s idea about the pasta maker!
Meghan says
So glad you loved them!
Erin says
Hello, I just wanted to provide a tip for rolling. If you use a pasta roller the dough comes out nice and uniform with so much less rolling.
Thanks’s for the recipe!
Meghan says
Thank you, that is a great tip!
terri says
My oven only goes to 450 degrees. Will these bake successfully at that temperature?
Meghan says
Hi Terri – I think that will work out fine! Just be sure to preheat your oven so it is nice and hot.
Melly says
These were so delightful. Will make again! Thanks for sharing <3
Meghan says
SO happy to hear that!
Vanessa says
Thanks for sharing! What cheeses do they go well with?
Vanessa says
Thanks for sharing! Do they keep long?
Suzanne says
This looks so good! What a great way to make crackers and cheese a more exciting appetizer for the crowd!
Vanessa says
Hi from Australia!
Can I make these using almond flour as a substitute for plain flour?
Thanks
Meghan says
Hi Vanessa – I haven’t tried that so I can’t be sure! If you give it a try, let us know how it turns out!
Brittini says
Super scrumptious crackers! Thanks for sharing. It was my first time making crackers and I was very happy with the taste and texture!
Meghan says
So happy you loved them!
Akilah says
These crackers are great!!! They’re so adaptable! When made crackers before they turned out like soft bread. Now I understand the dough has to be little dry for me to get the cracker bite☺. Now I have confidence in making this homemade snack. Thank you darling☺
Meghan says
I’m so happy you enjoyed the recipe, thank you Akilah!
D.wright says
Do you need to change anything when baking at high altitude??
Meghan says
Hi! I am not very familiar with high altitude baking, but from what I read, you might need to bake them for a shorter amount of time. I would check on them after about 7-8 minutes and then just keep a close eye on them, as they may bake faster.
Kelly says
Thanks so much for this recipe! As another commenter mentioned, we are also trying to reduce our waste and my toddler loves these! This is my third batch and I’m taking them to a party with a cheese board.
Meghan says
Hi Kelly – I am so happy that you love them! And I’m glad to hear they are helping with your mission to reduce waste.
Sarah says
I have never made crackers before, but I love these. I can eat these crackers alone. I forgot to brush water on top and sprinkle salt on the dough before they went into the oven. I brushed a little water and sprinkled the salt on the moment they were done baking.
Meghan says
I’m so happy you love them Sarah!
Greta says
i have never considered making crackers until yesterday! I get together with a girlfriend to bake every so often, and we always enjoy trying new things. we tried your recipe with rosemary in one batch, and parmesan/black pepper in the other. We used some fancy olive oil that had been gifted from Spain. They were delicious!! i think the combinations could be endless. I’ve just been eating the crackers with cheese, and I just can’t stop. Next time, I’m going to try to use the pasta roller, and cut Into shapes for themed crackers. Thanks again for the simple yet satisfying recipe.
Meghan says
Hi Greta! I’m so happy to hear that you and your friend enjoyed the crackers. Love the Parmesan/black pepper flavor! The pasta roller is a great idea. You might also like the Parmesan crackers I made for Halloween: https://www.foxandbriar.com/bat-ghost-halloween-crackers/
Hillary Beth Streit says
I made this recipe exactly as is. It came out very well and tasted good. The crackers are maybe a teensy bit bland without the cheese, but who eats crackers without cheese? The only thing I’m hung up on is that the recipe says that the cracker dough will be sticky compared to other doughs, but I didn’t find that to be the case. It rolled out very easily and didn’t need much flour. Other than that, I highly recommend this recipe.
Meghan says
Hi Hillary – I’m so happy that you loved the crackers and that the dough was easy to work with. Thanks for your comment!
Jenna says
I realise this Post is rather old but just wanted to say thanks! I didn’t make these for some posh nosh but because my toddler loves crackers and we’re trying to reduce our waste. It was a lovely activity that we did together, so took a little longer than your recipe to make but my daughter loved doing it and the eating of course!
Meghan says
Hi Jenna – I’m so glad to hear that! Thank you for letting me know!
Terrianne Catlow says
I am in love with these crackers. Found the recipe a month or so back and make a big triple batch once a week to replace store bought crackers. I usually add a bit of parmesan or other hard cheese to the batch and i also added some nori to a batch it was delicious. This has helped immensely towards a zero waste life. Thank you so much.
Meghan says
Hi Terrianne – Thank you so much! i’m so happy to hear that. Those additions sound delicious!
Julie says
This recipe looks terrific. I have stopped eating most processed foods so plan on making these tonight with home ground kamut flour. Has anyone ever made these without the sugar? Its a tiny amount and may be needed for the flavor but I wondered if it can be eliminated or substituted
Meghan says
Hi Julie, I have not tried them without the sugar but I think you could get away with leaving it out. It will probably change the flavor a bit, but I think they would still be fine. Let me know how they turn out!
ellen fitz says
Meghan, I just came across this and wanted to say what a wonderful post! The pics are gorgous and I especially appreciate the cheese brand recommendations. I’m a novice at this, want to make something special for the office and this was just the ticket. Thank you!
Meghan says
Hi Ellen! I’m so glad that this post was helpful for you! Thanks so much for your sweet comment!
elisabetta says
Hi Lisa,
can I bake them 2 days before eating them? Or shal I make them the same day? I have a vegan party this Saturday and I am preparing some dips (black beans, peppers, baba ganoush) and I wanted to serve them with raw veggies and your crackes but I just want to prepare some things in advance. Grazie
Meghan says
Hi Elisabetta, I think one day ahead would be fine. I have not kept them longer than that so I am not sure if they would go stale if they are kept for 2 or more days. They don’t have any preservatives like store bought crackers so they probably won’t last quite as long. If you make them a day ahead, allow to cool completely and then store them in an airtight container. I hope you love them! – Meghan
Elisabetta says
Hi Meghan. Thanks. I will keep you posted ! ELISABETTA
jenner says
OMG, now I’m addicted! I’ve made two batches in 4 days… =D
Meghan says
Yay! I’m so happy that you love them! Thanks so much Jenner!
E.A. says
So glad this post popped up again! I’m ready to try the Rosemary crackers again, (made them last year for a Christmas Eve gathering!😋) and once again the pictures are SO inspiring!!
E.A. says
So glad this post popped up again! I’m ready to try the Rosemary crackers again, (made them last year for a Christmas Eve gathering!😋) and once again the pictures are SO inspiring!!
🌟🌟🌟🌟🌟
Meghan says
Yay, glad you loved them!
Jennifer A Stewart says
Cheese plates are the cornerstone of any good society! I love cheese boards and picking out items for the board. We are limited on cracker choices so I love having a recipe for ones that I can make myself! Love it!
Meghan says
Agreed! I’m so glad we see eye to eye on cheese plates! The crackers are really so good, I hope you give them a try!
Adina says
Hi Meghan. I made these crackers yesterday and dipped them into my favorite bread spread/dip at them moment, a Syrian walnut and pepper dip. A perfect fit!!! I will make the crackers again for sure. Thanks for the recipe!
Meghan says
Yay, Adina! I’m so glad you made them and loved them! That dip sounds perfect too!
Joy Lackey says
Prepping for my daughter’s wedding and wondering if these can freeze? Cooking for 140 so I’m trying to get some things done ahead. Thanks in advance.
Meghan says
Hi Joy! I have never frozen these before, so I can’t say for sure. With an event as big as a wedding I don’t want to lead you astray! You can make them a day or two ahead and store in an airtight container. If needed, you can crisp them up in the oven for a few minutes the day you serve them. If you do decide to freeze them (keep in mind I am not sure of the results), I would advise letting them cool completely before freezing and then on the day you serve them, allow to thaw and then crisp in the oven for a few minutes if they need it. Congratulations on your daughter’s wedding!
Nicole @ Young, Broke and Hungry says
I love cheese plates! They are frequently made into dinner here at my house.
Meghan says
Yes! Cheese plates FTW! Thank you Nicole!
Lizzie says
Hi there Meghan: WOWZERS what an inspiration your crackers recipe is!!!! Store-bought crackers (aside from being expensive) are usually too salty, too bland, too filled with who knows what ingredients and on and on. Fred Meyer is also my favorite store; their specialty cheese areas are beyond fabulous. Great cheese suggestions too. Thanks for a great post and Happy New Year.
Meghan says
Thank you so much Lizzie! It is so nice to have control over what goes into our food. I’m so glad you liked the recipe and the cheese suggestions – how could I go wrong with cheese?? 🙂 Have a Happy New Year!
Jess @ Sweetest Menu says
Wow! Just wow! These crackers look incredible with that sprinkling of rosemary and sea salt. My mouth is watering and I only just ate breakfast. Gorgeous! Merry Christmas to you and your family xx
Meghan says
Thank you so much Jess! Merry Christmas to you and yours!
traci | vanilla and bean says
Mmmm… homemade crackers are the best, espcially when rosemary is involved! I forget how easy it is to make homemade crackers… but I adore them! Everything looks just divine Meghan and I’d have a cheese board for dinner too if it looked like this! And I looove Humboldt Fog cheese… so rich and tangy. I know it pairs perfectly with your fabulous crackers! Thank you for this my dear!
Meghan says
Thak you so much Traci! Humbolt Fog is sooo good, it is hard not to eat it for dinner when I have it in the house! 🙂
Ashley says
I love making a dinner of appetizers every once in a while! It’s so fun! These crackers look awesome and of course that cheese plate! Happy holidays!!
Meghan says
Thank you Ashley! Wishing you a Happy Holiday as well!
Lisa @ Chocolate Meets Strawberry says
A great post, Meghan! I love your cheese recommendations, and the food photography here is stunning! There’s nothing like a cheese platter to share with loved ones at this time of year. We’re huge cheese fans in this house, too. My partner Daniel is French so naturally, we consume quite a lot of it! Lately we’ve been enjoying goat’s milk and sheep’s milk cheeses quite a lot, and a nice ripe camembert or brie usually makes an appearance on our table after dinner each night. Oh the little pleasures in life 🙂
Meghan says
Thank you so much Lisa! Cheese is always a winner, and I do love goats cheese the most I think 🙂
Mary R. Paik says
This looks so delicious! The crackers sound amazing, thank you for share this tips, I will take a try!!!
Meghan says
Thank you Mary!
Melanie @ Melanie Cooks says
Wow, I never even thought of the possibility of making homemade crackers – I just always think of crackers as something that comes in a box 🙂 Your crackers and the cheese plate look amazing! Cheese plate is always everyone’s favorite appetizer – at parties people always gather around it until it’s all gone!
Meghan says
Thank you so much Melanie! I know, I didn’t think of making crackers until recently either, but I was surprised at how easy it was!
Cheyanne @ No Spoon Necessary says
I totally wish you and your hubby were our neighbors! Boy and I LOVE appetizer night!! Your cheese plate looks absolutely perfect, Meghan! And those rosemary and sea salt crackers are beyond delish – perfectly crispy and begging to be devoured! LOVE THIS POST! 🙂 Feel free to pack it all up and ship it to me! Wink Wink. Cheers, doll! <3
Meghan says
That would be SO FUN! Thank you Cheyanne! Sending you some holiday cheer, at least, if not cheese 🙂
Geraldine | Green Valley Kitchen says
I make cheese board “dinners” all the time – especially when my mom comes to visit – a little of this and a little of that with a glass of wine and you’ve got a perfect, easy meal. And I love that you made your own crackers – very impressive! Will definitely need to try making them. Have a wonderful holiday, Meghan!
Meghan says
Yes, it is the perfect meal! Thank you Geraldine, I hope you try them and have a very happy holiday as well!
Lauren Gaskill | Making Life Sweet says
What a lovely spread, m’dear!! Homemade crackers are the best! Have you ever made graham crackers??
Meghan says
Thank you Lauren! No, I keep meaning to make graham crackers but have never done it, I bet they taste amazing!
annie says
I love the fancy cheese section of the grocery store!!! Last year, after I finished finals, that’s were I may or may not have celebrated. Also, I’m so into appetizers-as-dinner idea. It feels like I’m eating more, because there’s a bigger selection. Win.
But if I didn’t have a fancy cheese on hand, I wouldn’t worry, cause these crackers would rock any rind. Simple snacking at its best!
Meghan says
Thank you Annie! Fancy cheese is a must for any celebration 🙂
sue|theviewfromgreatisland says
A wonderful inspiring post. We are appetizer for dinner types here too, so this is right up our alley. Humbolt Fog is one of our longtime faves! Your crackers look so ‘professional’ I’m really impressed!
Meghan says
Thank you so much Sue, that is so nice! I made them a few times, so I had some practice 🙂 Also using the pizza cutter to cut them works really well. Isn’t Humbolt Fog the best?
E.A. says
This is perfect timing for me, & I also love Rosemary, as does my Hubby! Your instructions are wonderfully detailed & give me the confidence to give it a try!
Also, love the combo & variety of items you suggest to present on my h’ordevore tray! ❤️
⭐️⭐️⭐️⭐️⭐️
Meghan says
I hope you try them, let me know if you do!
Rachel @the dessert chronicles says
I love that you made your own crackers. Such a great addition to a cheese board!
Meghan says
Thank you Rachel! They do really take a cheese board up a notch!
Adina says
You really put me in the mood for such a platter, it looks delicious! The crackers sound wonderful, I like making and eating crackers a lot, I am keeping this in mind.
Meghan says
Thank you Adina! I was surprised how simple it was to make them!
Andrea says
Thanks for posting this recipe!
I made some modifications as I went along…
First, I doubled the recipe.
I wanted the crackers to be uniform in thickness so I ran them through a pasta machine so that they were about as thin as I could have managed to roll them. I proceeded with your instructions. They came out good. I did this with half of the batch.
I sometimes buy a product from Trader Joes that we all love that I was pretty sure I could replicate so…
I ran the second batch through the pasta machine on the very thinnest setting, poked them all over with a fork, brushed with olive oil, sprinkled on more salt WITHOUT CUTTING THEM. The result was fantastic!!! Very thin, very sturdy, very crispy WONDERFUL rosemary sea salt crisps that you can break off to the size you want!
Thanks for the initial recipe! I needed a homemade Christmas gift idea and this is it!!!!!! My friends will be happy!!!!
Meghan says
That is a great idea to put it through the pasta machine to make them super thin. Love the crisp idea! Thanks Andrea!
kelly says
That’s a great idea and I’m totally using it! Thank you both!!
Kathy @ Beyond the Chicken Coop says
This is such a great recommendation of cheeses! I need to make these crackers. I tried making crackers once a long time ago and they didn’t turn out. I can’t even remember what was wrong with them. I think I’d better give it a go again….yours look wonderful!
Meghan says
Thanks Kathy! You should definitely give them another try! I think the trickiest part is just rolling them out thinly enough.