These homemade Rosemary Crackers are the perfect snack for parties! They are super quick to make and a real crowd-pleaser!
I’m a bit obsessed with homemade crackers. They are easy. They are quick. They are crispy. They are perfect for dipping. Everyone loves them.
What I love about crackers is, that they are highly versatile. Don’t like rosemary? Add other herbs, poppy seeds, nutritional yeast, sesame or whatever you feel like! Make them golden or green. If you can think it, you can make it.
The Ingredients for Rosemary Crackers
I love how simple these crackers are. 6 basic ingredients is all you need:
- flour (I use all-purpose flour)
- baking powder
- chopped rosemary (I used dried rosemary but you can also use freshly chopped rosemary)
- oil (I used olive oil)
- salt (I sprinkled freshly ground salt on top after rolling out the dough. You can see the salty flakes even after baking)
I bet you have all the ingredients to make these crackers at home already! So what are you waiting for?
How to make Rosemary Crackers
Step 1: Combine flour, baking powder, and rosemary in a bowl. Stir.
Step 2: Add olive oil and water. Stir.
Step 3: Use a large spoon to combine the ingredients. Then knead with your hands until the dough comes together in a ball. You might have to adjust the flour-water ratio a bit. If the dough is too sticky, add more flour. If it’s too dry and crumbly, add more water.
Step 4: Roll the dough out on a lightly floured parchment paper. Roll it out as thin as possible. And as evenly as possible. This allows even baking. Grind salt on top (sprinkle evenly) and use the rolling pin to push it a bit into the dough. Then use a pizza cutter to cut individual crackers.
Step 5: Transfer the parchment paper onto a baking tray. Bake for about 12 minutes at 400°F/200°C.
Step 6: Let them cool off a bit and enjoy! If you want to store these, make sure you let them cool off completely before storing them in an air-tight jar.
Tips for making the perfect crispy crackers
- The consistency of the dough: Flour, water, even altitude matter when making the dough, so it’s best to trust your instincts a bit when making the dough. Add water until you can make a smooth dough. If you’re not sure, it’s best to make it too wet than too dry, you can always work more flour into the dough while rolling out the crackers. A wetter dough is easier to roll out than one that is hard and crumbly.
- The cracker thickness: Roll out the dough as thin and as even as possible. This ensures even baking! If they are not thin enough, they will be rather chewy than crispy. The best way to do this is to roll out the dough on a lightly floured parchment paper, cut them, and then carefully pull the parchment paper with the crackers onto the baking sheet. It also helps if you take your time rolling out the dough..sometimes it looks like it doesn’t get any thinner. Then I walk away for one minute and come back..then the dough has relaxed a bit and can be rolled out easier and thinner.
- Rolling pin: A proper rolling pin helps a lot with rolling the dough evenly. It works best with a large rolling pin with rotating handles.
- Baking times: All ovens are different. Keep a close eye on them if you make them the first time. If a few of them start to puff up a bit, that’s a good sign! They should get slightly golden/brown. If you’re not sure, they should be crispy to the touch.
Homemade Rosemary Crackers
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- 2 teaspoons rosemary (chopped)
- 2 teaspoons olive oil
- 1/4 cup water
- 1/2 teaspoon ground salt (make sure all the crackers have salt on them)
- Preheat the oven to 400°F/200°C.
- In a mixing bowl combine flour, baking powder, and rosemary. Then add in the olive oil and water. Mix with a large wooden spoon until it comes together and knead with your hands until it's a smooth dough. Add more flour if the dough is too sticky. Add more water if it's too crumbly.
- On a lightly floured parchment paper, roll out the dough as thin and even as possible. Use more flour if you need to. Add ground salt on top of the crackers and roll them into the dough a bit.
- Cut it with a pizza cutter length- and widthwise into individual crackers. Carefully pull the parchment paper with the crackers onto a baking sheet.
- Bake them in the oven for about 12 minutes until they get crispy. Let them cool off a bit before digging in. They're delicious with homemade hummus.
Estimated Nutrition Info
Did you make these Homemade Rosemary Crackers? Leave a comment and please rate the recipe for other users! If you post a photo on instagram, use the hashtag #elephantasticvegan and tag me via @elephantasticvegan to make sure I’ll see it ^.^ I love to see all your lovely creations! Thanks! <3