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–+ servings

Rosemary Olive Oil Crackers

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These homemade Rosemary Olive Oil Crackers are crispy, flavorful, and easy to make with fresh ingredients, perfect for any snacking occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American, Mediterranean
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 3/4 cup all-purpose flour For a gluten-free alternative, use a gluten-free flour blend.
  • 3/4 cup whole wheat flour For a gluten-free alternative, use a gluten-free flour blend.
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons sugar
  • 1/4 teaspoon garlic powder
Wet Ingredients
  • 1 tablespoon finely chopped fresh rosemary
  • 3 tablespoons extra virgin olive oil
  • 1/2 cup cold water
Topping
  • Flaky salt for topping Feel free to sprinkle on other seasonings if you want!

Method
 

Preparation
  1. Start by preheating your oven to 375°F and lining two baking sheets with parchment paper or Silpat.
  2. In a bowl, combine both flours, salt, sugar, garlic powder, chopped rosemary, olive oil, and cold water. Stir with a fork until a shaggy dough forms.
  3. Turn the dough out onto a clean surface and knead it with your hands for about 5 minutes, until it becomes a smooth ball.
  4. Split the dough into two equal portions.
  5. Roll each portion into a large rectangle, aiming for about 1/16-inch thickness.
  6. Use a fluted pastry cutter or a knife to slice the dough into thin rectangles, about 6 inches long and 1.5 inches wide.
  7. Carefully move the cracker cutouts to the prepared baking sheets and sprinkle flaky salt over the tops.
Baking
  1. Bake for 12-15 minutes, keeping an eye on them as baking times can vary based on thickness. Look for a golden-brown bottom.
  2. Allow the crackers to cool completely before indulging.

Nutrition

Serving: 3gCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 200mgFiber: 2gSugar: 1g

Notes

Store in an airtight container at room temperature for about a week. For freezing, layer cooled crackers between parchment and freeze for up to three months.
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