These Whole Wheat Olive Oil and Herb Crackers are extremely easy to make and the possible variations are endless. You won't believe how good these are!
I still can't stop dreaming about these Olive Oil and Herb Whole Wheat Crackers. They go great with some hummus or some homemade pimento. I had a hard time stopping myself with hummus...
I chose to make mine with whole wheat flour. I loved it, and so did everyone in the house.
The crunch was great and the combo of flavors from the herbs and salt was delicious.
In This Post You'll Find:
Reasons You'll Love It
- Made from ingredients you can pronounce.
- Goes great with dips, like hummus.
- Great crunch and flavor
- It's Dairy-Free and has No Added Sugar unlike store-bought crackers.
Ingredient Notes For Whole Wheat Olive Oil And Herb Crackers
Flour: I use whole wheat pastry flour for this. You could experiment with other types of flours, but this is what gives it that whole wheat texture and taste.
Olive Oil: This is an area I never skimp, and I always use high-quality extra virgin olive oil. It just tastes better for recipes like this.
Rosemary: I used dry rosemary for this. This can either be store-bought or you can dry out some that you have from the garden.
Substitutions
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!
How To Make Whole Wheat Olive Oil And Herb Crackers
Making The Whole Wheat Cracker Dough
Step 1: In a large bowl, combine the flour and 1 teaspoon of the sea salt.
Step 2: Slowly add the water and olive oil and, using a spoon or spatula, mix the dough for about 5 - 7 minutes.
If not sticking to itself, add more water, tablespoon by tbsp.
Step 3: Once completely mixed, knead with hands to fully incorporate.
Step 4: When you are done kneading, you can shape the dough into a large ball.
Step 5: Divide into 6-8 pieces.
Step 6: Roll the pieces into balls.
Step 7: Lightly cover with extra virgin olive oil and place on a clean plate.
Step 8: Cover with a clean dish towel or plastic wrap and let rest at room temperature for 30-45 minutes.
Step 9: Preheat oven to 450 degrees F.
Step 10: Using a rolling pin, flatten one dough ball and roll it out as flat and even as possible.
Step 11: Brush with olive oil.
Step 12: Using a knife or pizza cutter, divide the dough evenly into cracker-sized pieces roughly 1 inch x 1 inch. This will make about 15 crackers per dough ball. You can cut the dough into whatever shape you like at this point. You can also cut off the corners to make a square (save the corners to form another dough ball with scraps).
Step 13: Arrange cracker dough pieces on cookie sheets lined with parchment paper.
Step 14: Poke each cracker with a fork a few times to prevent puffing. This step is very important, you'll see.
Step 15: Sprinkle remaining sea salt and herbs, everything seasoning, or any other desired toppings and then place into the oven.
Step 16: Bake for 12-15 minutes, until golden-brown and crispy, but not burnt. Allow to cool before eating. They will harden more as they cool.
Step 17: Repeat the process for the remaining dough balls.
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 to allow the others to finish.
5. Play around with different flavors. Even a simple dash of sea salt can make for a delicious cracker.
Whole Wheat Olive Oil And Herb Crackers Go Well With:
- Hummus: Goes great with any of these hummus recipes.
- Cheese: You can pair it with cheese or even a cheese dip, like this pimento spread.
- Olives: Crackers go great with olives. And if you are in the mood for dipping, pair with this olive tapenade.
More Tasty Dip Recipes
Whole Wheat Olive Oil and Herb Crackers
Equipment
- Rolling Pin
*This post may contain affiliate links for products I use often and highly recommend.
Ingredients
- 3 cups whole wheat pastry flour
- 1 tablespoon sea salt divided
- 1 ¼ cups warm water , plus more as needed
- ⅓ cup extra virgin olive oil , plus extra to coat
- 2 teaspoon dried rosemary
- 2 teaspoon dried basil
Instructions
- In a large bowl combine the flour and 1 teaspoon of the sea salt.
- Slowly add the water and olive oil and, using a spoon or spatula mix the dough for about 5 - 7 minutes. If not sticking to itself, add more water, tablespoon by tbsp.
- Once completely mixed, knead with hands to fully incorporate.
- When done kneading, shape the dough into a large ball.
- Divide into 6-8 pieces.
- Roll the pieces into balls.
- Lightly cover with extra virgin 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.
- Brush with olive oil.
- Using a knife or pizza cutter, divide the dough evenly into cracker-sized pieces roughly 1 inch x 1 inch. This will make about 15 crackers per dough ball. You can cut the dough into whatever shape you like at this point. You can also cut off the corners to make a square (save the corners to make another dough ball with scraps).
- Arrange cracker dough pieces on cookie sheets lined with parchment paper.
- Poke each cracker with a fork a few times to prevent puffing.
- Sprinkle remaining sea salt and herbs or everything seasoning 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. They will harden more as they cool.
- Repeat the process for the remaining dough balls.
Ann
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!
Lacey Baier
Awesome! Sounds like you have a great setup 🙂
Michele
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!
Lacey Baier
That is so cool! We love them so much, too!!
Joanie Burnside
So do you recommend all the seasonings at once, or just picking one and trying it?
Lacey Baier
I recommend picking one and trying it. But you'll have several sheets to test with. My absolute fave is the sea salt and rosemary.