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Easy Rosemary Crackers

These homemade Rosemary Crackers are the perfect snack for parties! They are super quick to make and a real crowd-pleaser!

Rosemary Crackers with Pumpkin Hummus

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)
  • water
  • 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?

Rosemary Crackers with Pumpkin Hummus

How to make Rosemary Crackers

How to make Vegan Rosemary Crackers
Step 1: Combine flour, baking powder, and rosemary in a bowl. Stir.

How to make Vegan Rosemary Crackers
Step 2: Add olive oil and water. Stir.

How to make Vegan Rosemary Crackers
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.

How to make Vegan Rosemary Crackers
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.

How to make Vegan Rosemary Crackers
Step 5: Transfer the parchment paper onto a baking tray. Bake for about 12 minutes at 400°F/200°C.

Rosemary Crackers
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.
Rosemary Crackers with Pumpkin Hummus

Homemade Rosemary Crackers

Bianca / Elephantastic Vegan
These homemade Rosemary Crackers are the perfect snack for parties! They are super quick to make and a real crowd-pleaser!
4 from 29 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Snack
Cuisine Vegan
Servings 1 bowl
Calories 528 kcal


  • 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.


To store them: Let them cool off completely, then put them in an air-tight jar. This way they should stay crispy and delicious! 


Calories: 528kcalCarbohydrates: 96gProtein: 12gFat: 9gSaturated Fat: 1gSodium: 1170mgPotassium: 335mgFiber: 3gCalcium: 105mgIron: 5.8mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!

InstagramDid 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

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Recipe Rating


Wednesday 11th of November 2020

Thank you so much! did the recipe exactly and they were delicious! The sides were crispier than the middle ones so I should make them thinner next time. Much love and appreciation <3


Tuesday 24th of November 2020

So glad to hear that, Estefania!


Tuesday 30th of June 2020

A little boring - I added lemon rind along wth the sea salt which gave them a bit of flavor


Thursday 21st of May 2020

These are delicious! I don’t think I rolled them quite thin enough, but they are still great! Definitely a make again!

Diane Bush

Monday 3rd of February 2020

tasted like flour


Sunday 21st of July 2019

Turned out well the first time I made them. Golden brown and full of flavour. No need to buy commercially made crackers means no need for plastic packaging.


Friday 4th of August 2023

@Rhonda, LOL.