Crispy Rosemary Sea Salt Crackers
Light, crispy, and delicately flavored with rosemary and sea salt, these homemade crackers are the ultimate companion to cheese boards, dips, or snacking on their own. Made with simple pantry ingredients and baked until golden, they’re a healthier, preservative-free option that tastes far better than store-bought.
Equipment
- 2 Large mixing bowls
- 1 whisk
- 1 Rolling pin (or pasta roller)
- 1 Sharp knife or pizza cutter
- 2 Plastic wraps (for chilling dough)
- 2 baking sheets
- 2 Sheets of parchment paper
- 1 Pastry brush (for olive oil)
- 1 Fork (for docking)
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon fresh rosemary finely minced (or 1 teaspoon dried rosemary)
- 1 teaspoon fine sea salt crumble coarse salt if using
- ½ teaspoon baking powder
- ½ cup unsalted butter softened and cut into small pieces
- ½ cup milk 2% recommended
- 1 tablespoon extra-virgin olive oil for brushing tops
- 1 –2 teaspoons coarse sea salt for sprinkling on top
Instructions
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, finely minced rosemary, sea salt, and baking powder until everything is evenly distributed. This ensures the herbs and leavening are spread throughout the dough, giving every cracker the same light, flavorful bite.
- Incorporate the Butter: Add the softened butter pieces directly into the flour mixture. Using your fingertips, rub the butter into the flour until it resembles coarse crumbs or slightly damp sand. This technique coats the flour with fat, which gives the crackers their signature light and crisp texture. Take your time here—the more evenly the butter is incorporated, the better the results.
- Add the Milk and Form Dough: Pour the milk into the crumbly mixture. Stir gently with a spatula or wooden spoon until the dough just starts to come together. Switch to using your hands to bring the mixture into a soft, cohesive ball. If the dough feels sticky, dust it lightly with flour; if it feels too dry, add an extra teaspoon of milk.
- Knead for Smoothness: Transfer the dough to a lightly floured work surface. Knead gently for 1–2 minutes—just until the dough feels smooth and elastic. Avoid over-kneading, which could make the crackers tough. At this stage, the dough should be soft, pliable, and easy to handle.
- Divide and Chill: Cut the dough into two equal portions and shape each into a flat disk. Wrap each disk tightly in plastic wrap and place them in the refrigerator for at least 30 minutes. Chilling firms up the butter, making the dough easier to roll thin without sticking and helping the crackers bake up crisp instead of soft.
- Preheat the Oven: While the dough is chilling, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper so they’re ready to go. Having the trays prepped will make transferring the rolled dough much smoother.
- Roll Out the Dough: Remove one dough disk from the refrigerator and place it on a lightly floured work surface. Roll it out evenly to about 1/16-inch thickness—very thin, almost like pasta dough. The thinner you roll, the crispier the crackers will be. Rotate the dough occasionally as you roll to prevent sticking, and dust with extra flour if needed.
- Cut into Shapes: Using a sharp knife, pizza cutter, or small cookie cutters, slice the rolled dough into rectangles, squares, or any fun shapes you prefer. Consistent sizing helps the crackers bake evenly. Gather up any scraps, re-roll them, and cut more crackers so none of the dough goes to waste.
- Transfer and Dock the Dough: Carefully lift the shaped dough pieces and arrange them on the prepared parchment-lined baking sheet, leaving a little space between each cracker. Using a fork, prick small holes across the surface of each cracker (“docking”). This step prevents air bubbles from forming during baking and keeps the crackers flat and crisp.
- Brush and Season: Lightly brush the tops of the crackers with extra-virgin olive oil. If you prefer, you can use olive oil cooking spray for quicker coverage. Immediately sprinkle a pinch of coarse sea salt over the surface. Don’t overdo it—a little goes a long way to enhance the rosemary flavor without overpowering it.
- Bake to Golden Crispness: Slide the baking sheet into the preheated oven and bake for 18–23 minutes, depending on your oven and cracker thickness. Watch closely toward the end of baking; the edges should be lightly golden brown while the centers remain crisp but not burnt. For the most even results, rotate the baking sheets halfway through baking.
- Cool Completely Before Serving: Once baked, remove the tray from the oven and allow the crackers to cool directly on the pan. They will firm up as they cool, developing that irresistible crunch. Avoid stacking or sealing them while warm, as trapped steam can soften their texture.
- Store or Serve: When the crackers are completely cool, transfer them to an airtight container. Store at room temperature and enjoy within 3–4 days for the best flavor and crunch. Serve them plain, with creamy cheeses, savory dips, or even a smear of hummus for a wholesome snack.
Notes
- Gather and re-roll scraps to make extra crackers—waste nothing.
- Always cool crackers completely before storing to preserve crunch.
- Use a pasta roller for ultra-thin, evenly shaped crackers.
- The thinner the dough, the crispier the result.
- Sea salt enhances flavor, but use sparingly to avoid overpowering.
- Fresh rosemary gives a brighter aroma, while dried works for convenience.
