Rosemary Sea Salt Crackers

These rosemary sea salt crackers are one of my favorite homemade snacks. They’re crisp, savory, and infused with fresh rosemary, making them the perfect pairing for cheese, dips, or just snacking on their own. I love how easy they are to make with simple pantry ingredients, yet they taste gourmet and look beautiful on any appetizer board.

Why You’ll Love This Recipe

I love this recipe because it’s quick, customizable, and much fresher than store-bought crackers. The olive oil gives them a light richness, while the rosemary and sea salt add bold, aromatic flavor. I also like that I can roll them thin for extra crispness or slightly thicker for a more rustic bite. They’re simple to bake but always feel special.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 ½ cups all purpose flour
1 teaspoon coarse sea salt
1 teaspoon sugar
1 tablespoon fresh rosemary finely chopped
1 ½ tablespoons olive oil
1/2 cup water
extra sea salt for topping if desired.

Directions

1. I preheat my oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, I combine flour, sea salt, sugar, and chopped rosemary.
3. I stir in olive oil and water until a dough forms.
4. I knead the dough lightly on a floured surface until smooth, then roll it out very thin about 1/8 inch or less for crisp crackers.
5. I cut the dough into squares or rectangles using a knife or pizza cutter.
6. I transfer the pieces to the baking sheet, prick each one with a fork to prevent puffing, and sprinkle with extra sea salt if desired.
7. I bake for 12–15 minutes, until the crackers are golden and crisp.
8. I let them cool completely before serving.

Servings and Timing

This recipe makes about 40 small crackers, depending on how I cut them. It takes around 15 minutes to prepare and 15 minutes to bake, so I usually have them ready in about 30 minutes.

Variations

I like adding cracked black pepper for a bit of spice. Sometimes I replace rosemary with thyme or oregano for a different herbal flavor. For cheesy crackers, I mix a little nutritional yeast or finely grated parmesan-style vegan cheese into the dough. A drizzle of olive oil over the baked crackers also adds richness.

Storage/Reheating

I store these crackers in an airtight container at room temperature for up to 5 days. If they lose crispness, I reheat them in the oven at 350°F for 3–5 minutes to refresh them.

FAQs

Can I make the dough ahead of time?

Yes, I wrap it in plastic and refrigerate for up to 24 hours before rolling and baking.

Do I have to use fresh rosemary?

Fresh rosemary gives the best flavor, but dried rosemary works too—I just use about half the amount.

How thin should I roll the dough?

I roll it as thin as possible, around 1/8 inch, for crisp crackers.

Can I make these gluten-free?

Yes, I use a gluten-free all-purpose flour blend.

Do I need to brush the crackers with oil before baking?

No, the dough already has olive oil, but I sometimes brush a little on top for extra flavor.

Can I freeze the crackers?

Yes, I freeze baked crackers and re-crisp them in the oven before serving.

What’s the best way to cut the crackers evenly?

I use a pizza cutter or pastry wheel for straight, even lines.

Can I make them without sugar?

Yes, I leave it out the crackers will still turn out savory and delicious.

Can I use whole wheat flour?

Yes, I substitute part or all of the all-purpose flour with whole wheat for a nuttier taste.

What do these crackers pair well with?

I like serving them with hummus, vegan cheese, or a simple olive tapenade.

Conclusion

These rosemary sea salt crackers are one of my favorite homemade snacks because they’re simple, fragrant, and perfectly crisp. I love how versatile they are, pairing beautifully with dips, cheeses, or just enjoyed on their own. With their fresh rosemary flavor and golden crunch, they’re a delicious addition to any snack table.

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