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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. Â Lately I have been really wishing for some rosemary flavored crackers, and so I decided to give homemade crackers a shot. Â I never have before because I thought it would be really time-consuming and just not worth the effort. Â Well, let me tell you – it is SO easy, and the homemade crackers are delicious. Â Totally worth it. Â 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. Â 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. Â But you can really flavor this with any herb or spice that you want. Â 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. Â They need to be thin in order to get crispy, but if some parts are thinner than others they will bake unevenly. Â I use a rolling pin for this but some readers have used a pasta roller.Â
- Trim the edges. The edges tend to get thinner, so for this batch I trimmed them. Â You don’t need to do that if you don’t want to, but be aware that the edges might get brown. Â
- Make sure the dough lays completely flat. Â 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.
- Â 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. Â 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.
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!
Thank you, that is a great tip!
My oven only goes to 450 degrees. Will these bake successfully at that temperature?
Hi Terri – I think that will work out fine! Just be sure to preheat your oven so it is nice and hot.
These were so delightful. Will make again! Thanks for sharing <3
SO happy to hear that!
Thanks for sharing! What cheeses do they go well with?
Thanks for sharing! Do they keep long?
This looks so good! What a great way to make crackers and cheese a more exciting appetizer for the crowd!
Hi from Australia!
Can I make these using almond flour as a substitute for plain flour?
Thanks
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!
Super scrumptious crackers! Thanks for sharing. It was my first time making crackers and I was very happy with the taste and texture!
So happy you loved them!
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☺
I’m so happy you enjoyed the recipe, thank you Akilah!
Do you need to change anything when baking at high altitude??
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.
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.
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.
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.
I’m so happy you love them Sarah!
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.
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.staging.foxandbriar.com/bat-ghost-halloween-crackers/
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.
Hi Hillary – I’m so happy that you loved the crackers and that the dough was easy to work with. Thanks for your comment!
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!
Hi Jenna – I’m so glad to hear that! Thank you for letting me know!
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.
Hi Terrianne – Thank you so much! i’m so happy to hear that. Those additions sound delicious!
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
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!
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!
Hi Ellen! I’m so glad that this post was helpful for you! Thanks so much for your sweet comment!
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
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
Hi Meghan. Thanks. I will keep you posted ! ELISABETTA
OMG, now I’m addicted! I’ve made two batches in 4 days… =D
Yay! I’m so happy that you love them! Thanks so much Jenner!
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!!
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!!
🌟🌟🌟🌟🌟
Yay, glad you loved them!