These homemade parmesan rosemary crackers are an easy and fun recipe to make. They are great for snacking, alongside homemade dip or as an addition to a charcuterie board.
This post was originally published in November 2019 and has been updated for content.
While there are many really good store bought crackers out there, it's always fun to make them homemade. I’ll have to admit, I was a skeptic at first, but these parmesan and rosemary flavored crackers have won me over. They are a great homemade appetizer for a wine and cheese night or to snack on during the holiday season with your favorite dip!
🌿 Ingredient notes
This cracker recipe is adapted from a Fox and Briar's rosemary and sea salt crackers.
- Rosemary - I highly recommend using fresh rosemary if you can, however dried rosemary will also work. Alternatively, fresh sage or thyme would also be great!
- Parmesan Cheese - I like using grated parmesan cheese vs. shredded parmesan cheese. It blends better into the dough and stays fairly well on top of the crackers. Asiago, pecorino-romano or even a blend could also be used.
📋 Substitutions and variations
- Everything - Top these crackers with everything bagel seasoning instead of parmesan for some extra flavor and texture.
- Salt & Pepper - Add ½ teaspoon of freshly cracked black pepper to the dough and top with flaky sea salt and freshly cracked black pepper instead of parmesan cheese.
- Spicy - Add crushed red pepper flakes to the top of these crackers for extra spice!
- Shapes - Cut these crackers into flatbread style rectangles, small circles or other fun shapes.
🥣 Step by step ingredients
First, combine the ingredients for the dough in a mixing bowl and stir until the dough just forms a ball.
Turn it out onto a floured surface and and knead until smooth. You can add a little bit more flour if the dough is too sticky and a little bit more water if the dough is too dry. Roll into a thin sheet that is about ⅛" - ¼" thick.
Using a sharp knife or pastry wheel cut the dough into thin strips and then into squares or rectangles.
Brush the dough lightly with the remaining olive oil and sprinkle them with the remaining parmesan cheese.
Bake at 450˚ for 10-12 minutes until the edges and parmesan cheese just start to brown. Let the crackers cool completely and serve!
⭐ Expert tips
- To easily roll out the crackers, a pasta machine may be used instead of a rolling pin. Make sure the dough is well floured to prevent sticking.
- Since the crackers bake in a super hot oven, keep a close eye on them to make sure they don't burn.
💭 Frequently asked questions
These crackers can be made in the food processor instead of mixing them by hand in a bowl. Pulse the ingredients together until the dough just forms a ball and then turn it out onto a floured surface and knead, roll and cut as instructed.
These rosemary crackers will pair nicely with a semi soft swiss cheese, manchego cheese, a hard goat cheese or a berry flavored goat or cheddar cheese.
⏲️ Storage suggestions
These crackers can be made ahead of time and stored in an airtight container for up to 3 days. Cracker dough can also be made ahead of time. Wrap it tightly in plastic wrap and then store it in an air tight container in the fridge for up to 24 hours or in the freezer for up to 2 months. Thaw dough completely in the refrigerator before rolling and cutting.
🧀 More snack recipes
If you loved this recipe for parmesan rosemary crackers, check out these other snack recipes that I know you will love too!
Don't forget! If you make this recipe, be sure to leave a comment and give it a rating. I love to hear from each and every one of you! Tag me on Facebook and Instagram as well! It makes my day to see all of your photos of the food you have made.Print