Homemade crackers are extremely easy to make and the possible variations are endless.
Just by simply substituting the ingredients, you can make…
…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
Endless, I tell you! Endless!
This also meant I got to enjoy most of the Pimento Cheese Spread by myself. Heehee.
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.
- 3 cups whole wheat pastry flour
- 1 tsp sea salt
- 1 cup warm water
- 1/3 cup olive oil, plus extra to lightly coat
- 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 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 for 12-15 minutes, until golden-brown and crispy, but not burnt. Allow to cool before eating.
Repeat the process for the remaining dough balls.
30 thoughts on “Olive Oil and Herb Crackers”
I roll them out on my silpat, cut them with my pizza cutter. Then I slide the silpat onto my baking sheet. – so easy! I don’t prick them because I love the crispy bubbles. Great recipe!
I’ve made these at least a dozen times. They are amazing! My family begs me to make them. Now that we are in isolation and time is in abundance, I’ve been making these every few days. Thank you for this recipe!
So do you recommend all the seasonings at once, or just picking one and trying it?
400 calories for 12 crackers?
I don’t think I should even tempt myself!
Hi. Made this recipe using whole wheat, cracked pepper and sesame seeds. My girlfriend loaned me a brownie cutter which worked perfect for cutting them out. I appreciate the recipe. We are making gift baskets with homemade jams and spreads as well as crackers for the Farmers Market. Thanks again.
what’s the shelf life of these crackers? Can I use almond flour or rice flour?
Nothing like homemade crackers with your own special twists. Thank you for reminding me of them for my High Tea with a couple of old friends that have never been together as a group before but separately know one another thru our sons growing up together.
What an easy and adaptable recipe!! I’ve already made rye & carraway, rosemary & prune, and cheese & cayenne. Next, I’m thinking turmeric & toasted cumin. Thanks for this recipe!!
I ground some black bean and pumpkin and threw seeds into the mix. Delicious protein crackers
1 1/2 cups of flour total or 3? It’s a little confusing that 1 1/2 cups all-purpose flour is listed again after the line that says it’s optional.
1 1/2 cups of whole flour
1 1/2 cups all purpose flour
If you want to, you can use 3 cups of all purpose flour instead of the 1 1/2 of whole flour; so it is 3 all together.
Lovely recipe, very versatile! Yummy, too. Happy Holidays!😀
Was looking for a recipe for herbed crackers, saved this for future use, then took the time to read.
“…by myself hee hee” (PULEEZE)
“…and place on a clean plate” ????!!!??
Would you otherwise say “…and place on a dirty plate and enjoy”?!
Good recipe but all over the place
I am confused how much if you use all purpose flour?
Great cracker! made first batch with all white flour sprinkled with black sea salt from cyprus – pretty.
Second batch made with 1 cup rye flour, 2 cups white flour, fennel seeds mixed in, and pink Himalayan salt. addicting! thank you for a terrific foundation recipe!
My boyfriend and I made these tonight and they were amazing. We also added garlic powder. Thanks for sharing the recipe.
Yay! I’m so glad you enjoyed the crackers 🙂
Will the recipe work with only whole wheat flour and not adding white flour
Yes, it’s not necessary to use one flour over the other so you should be fine.
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.
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!
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!
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?
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.
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!
That is so funny, Megan! And completely awesome, too! Happy holidays!!
I didn’t know they were so easy to make!!! Thanks for posting this!
Isn’t it so cool how easy they are?!? You’re very welcome! 🙂
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.
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 🙂
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