Olive Oil and Herb Crackers

Homemade crackers are extremely easy to make and the possible variations are endless.

Olive Oil and Herb Crackers recipe by Lacey Baier, a sweet pea chef

Just by simply substituting the ingredients, you can make…

…Rye crackers
…Rosemary olive oil crackers
…Cheddar cheese crackers
…Salt and vinegar crackers
…Italian herb crackers
…Poppy seed or sesame crackers
…Garlic herb crackers
…Parmesan garlic crackers
…Goldfish crackers
…Graham crackers

Endless, I tell you!  Endless!

Olive Oil and Herb Crackers recipe by Lacey Baier, a sweet pea chef
Olive Oil and Herb Crackers recipe by Lacey Baier, a sweet pea chef

I chose to make mine with equal parts whole wheat flour and all-purpose flour which left a very distinguishable whole wheat flavor. I didn’t mind it, but Dustin wasn’t a big fan. This made him very sad because he was really looking forward to enjoying my Homemade Pimento Cheese Spread.

This also meant I got to enjoy most of the Pimento Cheese Spread by myself. Heehee.

Olive Oil and Herb Crackers recipe by Lacey Baier, a sweet pea chef

Some Cracker-Making Tips:

1. Roll out your dough as thinly as possible. The thinner the cracker, the crispier the crunch.

2. Watch the cracker like a hawk while in the oven. They like to go from Perfect to Burnt very quickly.

3. Don’t overcrowd the crackers on the baking sheet, as that is not ideal for even baking.

4. Cut the cracker dough into evenly shaped sizes to allow for even baking. Otherwise, some may wind up getting burnt just to allow the other to finish.

5. Play around with different flavors. Even a simple dash of sea salt can make for a delicious cracker.

Olive Oil and Herb Crackers recipe by Lacey Baier, a sweet pea chef

Olive Oil and Herb Crackers

1 1/2 cups whole flour (or omit and use 3 cups all-purpose flour if you prefer)
1 1/2 cups all-purpose flour
1 teaspoon kosher salt
1 cup warm water
1/3 cup extra virgin olive oil plus extra to lightly coat formed dough
1 tsp. dried rosemary
1 tsp. dried tarragon
1 tsp. dried basil

In the bowl of an electric mixer (or in a medium mixing bowl, if mixing by hand), combine the flour and kosher salt. Slowly add the water and olive oil and, using a dough hook attachment (or a wooden spoon if using your hands), mix the dough at medium speed for about 5 – 7 minutes. The dough should be tacky. If the dough is too sticky or too dry, add a bit more flour or water, respectively.

When done mixing, shape the dough into a large ball and divide into 6-8 pieces. Roll the pieces into balls, lightly cover with olive oil and place on a clean plate. Cover with a clean dish towel or plastic wrap and let rest at room temperature for 30-45 minutes.

Preheat oven to 450 degrees.

Using a rolling pin, flatten one dough ball and roll out as flat and even as possible. Using a knife or pizza cutter, divide the dough evenly into cracker-sized pieces. You can cut the dough into whatever shape you like at this point.

Arrange cracker dough pieces on cookie sheets lined with parchment paper. Poke each cracker with a fork a few times to prevent puffing. Sprinkle some kosher salt or sea salt or any other desired toppings and then place into oven.

Bake until golden-brown and crispy, but not burnt. Allow to cool before eating.

Repeat the process for the remaining dough balls.



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About the author: My name is Lacey and I’m so glad you’re here. I am a foodie, a photographer, a chef, and a project manager at a local tech start-up in Austin. But, most importantly, I am the mother of three adorable little kiddos (Jordan, Savannah and Hunter) and am madly in love with and married to my high school sweetheart, Dustin.

13 comments… add one

  1. Ms. Becky December 19, 2011, 6:40 pm

    this is a super grand idea for holiday snacks – way better than anything from a box I’m sure. I’m adding the recipe to my list of things to try. Stopping in to wish you and yours a wonderful holiday filled with love, joy, and good cheer. all the best to you in the coming new year too Lacey.

    1. lacey - a sweet pea chef December 20, 2011, 2:49 pm

      Ms. Becky! What a nice surprise!! Long time, no see ;)

      I hope you are well and enjoying your holiday season! Thanks so much for stopping by and saying hello :)

  2. Jasanna December 19, 2011, 7:43 pm

    I didn’t know they were so easy to make!!! Thanks for posting this!

  3. Megan December 20, 2011, 12:22 pm

    I cannot wait to try these! Thank you so much for another great recipe. Now when my husband asks curiously where I got the recipe all I have to say is “Lacey” and a visible relief comes over him!

    Have a wonderful Christmas and a Happy New Year!

  4. Kate January 7, 2012, 12:04 pm

    These were so delicious I made them for a family gathering on Christmas eve and I tried lots of different flavours. I’d love to try the graham crackers one as I remember eating them in the U.S but what would you add to achieve that taste?

    1. lacey - a sweet pea chef January 9, 2012, 2:02 pm

      I;m glad you enjoyed the crackers, Kate. I haven’t yet made graham crackers, but it’s definitely on my list. Here’s a graham cracker recipe from Alton Brown who is very reliable with good recipes. If you try it, I’d love to know how it turns out.

  5. Caitee February 8, 2012, 12:24 pm

    This recipe looks fantastic. I’ve wanted to make crackers since the moment I opened my Kitchenaid at Christmas!
    I just started a new cooking blog, do you mind if I try your recipe? I would link back to you of course!

  6. Jim January 13, 2013, 12:24 pm


    I recently had some Rosemary and olive oil crackers and want to make some myself. Thank you the recipe. I have a question though. Does “any other desired toppings” mean the rosemary, tarragon and basil? Otherwise, I don’t when to add these ingredients in.

    Thank you.


    1. lacey - a sweet pea chef January 13, 2013, 8:03 pm

      Hi there. Yes, you are correct with your assumption. If you were wanting to try to add different ingredients than I have listed, that would also be the time to do so. Sorry for the confusion!

  7. marie June 26, 2014, 10:32 am

    Will the recipe work with only whole wheat flour and not adding white flour

    1. Lacey Baier June 26, 2014, 7:29 pm

      Yes, it’s not necessary to use one flour over the other so you should be fine.


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