These whole wheat olive oil crackers are so easy to make and are the perfect snack or addition to your lunch table or cheese board!
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I always remember as a child, my mum used to say that she'd spend so much more if I joined her when she went to the supermarket than if she went alone. I could never understand as we always ate everything we bought. However now I have kids myself I completely get it.
As an example, my son spotted some olive oil crackers when we were in the supermarket not too long ago and begged to get them. Rather than argue over something so small, I figured why not, they would make a handy snack.
And true enough, he enjoyed them for many days as part of his snack at preschool. I admit I liked them too, but they weren't exactly cheap for what they were.
I knew I must be able to make some myself pretty easily if I just tried. So, I decided to give them a try over the summer, so that I'd be practiced before we went back to school. Having received some fabulous Pomora olive oil recently, I was armed ready to make them.
Now my son, like many kids, often just somehow thinks things out of a packet are better than homemade but not with these. The verdict was these are even better, and I'd have to agree.
A passion for olive oil
Olive oil is something I am pretty picky about as there is really such a difference in flavor between an average and a good one. Having discovered Pomora, I kind of wish I had sooner. Plus, the more I know about the company, the more I like it and want to support it. They work directly with small growers, on a fair trade basis, so you know exactly where the oil comes from. The farmers use sustainable growing practices and you actually help this all happen by adopting a tree.
While all this is important to me at least, the proof is in the pudding, as it were. Their oils have such a great flavor - I particularly love the 'new oil' (olio nuovo) which has such a punchy olivey-ness which you rarely find in oils in the supermarket.
How to make olive oil crackers
These olive oil crackers take no time to make as you simply mix the flour, salt, oil and water in a food processor then roll it out thinly. You can cut the dough into whatever shape you prefer or even make long, thin crackers. Brush with a little more oil, sprinkle a little salt then bake.
These olive oil crackers are so incredibly simple that having a good olive oil really makes a difference as you can taste it. I used Pomora's rosemary infused oil here which was so good, but I'm going to try them again with one of their other oils.
I've topped them with a little rosemary and coarse salt, but if you used a plain oil you could try other herbs or even a little spice.
See how easy these whole wheat crackers are to make in the short video!
I can see these olive oil crackers being a regular in snack boxes in the coming months (they already have been in summer camp). If my younger one and I don't nibble on them all at home, that is. They'd also be great to serve with dips or cheese for a party, too.
With a fantastic flavor from the olive oil, they have a nice crunch and are relatively healthy between the oil and whole wheat flour. So make your excuse to give them a go.
Try these other homemade crackers:
- Swedish crispbread (rye seed crackers)
- Homemade cheese crackers
- Oatcakes (oat crackers)
- Plus get more ideas, sweet and savory, in the snack recipes archives.
Whole wheat olive oil crackers
Ingredients
- 1 cup whole wheat pastry flour
- ¼ tsp salt
- 2 ½ tablespoon olive oil divided - I used rosemary-infused oil but can also use Extra Virgin
- 3 tablespoon water or a little more as needed
- ½ teaspoon rosemary approx, finely chopped, or other herb as you prefer (eg za'atar mix)
- ½ teaspoon coarse salt or Malden salt, approx
Instructions
- Put the flour and salt in a food processor and pulse a couple times to mix. With the processor running, add 2tbsp of oil and the water until the mixture comes together.
- Tip the mixture out onto a lightly floured surface and knead a minute or two. It should be soft but not sticky. Leave to rest, covered, for around 10min.
- Preheat oven to 400F/200C and line a large baking sheet with parchment paper.
- Divide the mixture in half and roll out each piece very thinly. Cut the dough into small squares or rectangles and transfer to the baking sheet. They'll be thin and soft but should be easy enough to pick up. Repeat with the other half of the dough. Alternatively, cut the dough into smaller pieces and roll each into thin strips.
- Brush the crackers with the remaining oil and sprinkle over the salt and rosemary (or other herb, as you prefer).
- Bake for approx 8 minutes until lightly brown and crisp.
Video
Notes
Nutrition
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Luisa
Loved it!
Caroline's Cooking
So glad you enjoyed!
Pam Flory
Hi. Please link instructions to your recipe so when you change the number of crackers you're making, the instruction numbers change as well. That would be super helpful. Thanks
Caroline's Cooking
So it already does, but it is only able to change the first value, not the second. So in the case of this recipe, it changes the cups/tablespoons etc but not the grams. Unfortunately, while I want to try to be helpful to people in different locations who use different ways of measuring by adding two ways of measuring, it means one ends up as notes so doesn't adjust.
Joan
These are excellent. Roll the rosemary and Maldon into the dough so it doesn't fall off. If you prick the tops with a fork they don't roll up on the edges....but they look kind of whimsical that way 🙂
Caroline's Cooking
So glad to hear you enjoyed! And yes, rolling or pressing-on salt/rosemary will help it stick more.
Dima
Do u know if the recipe will work with just regular whole wheat flour? Or with AP flour? And will it be the same amount of calories?
Caroline's Cooking
So both should work, just in slightly different ways. Regular whole wheat flour is a little more coarse in texture than whole wheat pastry flour, so the crackers will have a bit more texture to them, but similar flavor. AP is pretty similar in texture to the whole wheat pastry flour so they will be similarly smooth, just they will be a little plainer in flavor. Each flour may absorb liquid a little differently so you might want to hold back a little flour until near the end of mixing to see if you need more/less. The calories will be similar for all, but flours do vary a little.
Lisa Martin
How long will these keep in an airtight container?
Caroline's Cooking
They should definitely be good for 3 - 5 days, likely longer. They will gradually lose their crunch over time.
Margaret Lee
This recipe does not work with regular whole wheat flour. I just tried it. The dough will not hold together well. I doubled the water and oil; after being able to roll it out, still very crumbly.
Caroline's Cooking
Thanks for letting us know, sorry to hear it didn't work for you with regular whole wheat flour.
Christopher Karam
Thank you very much for the recipe, I love crackers and this is a light, tasty, and healthy option, it tasted fantastic too!
I will definitely keep looking over the recipe when I have guests over.
Caroline's Cooking
Glad to hear you enjoyed!
Mary
Have made these twice now, planning to make again today. I subbed avocado oil for olive and chives as the herb. The first time I used my food processor and brushed on the oil and sprinkled on the chives. The second time I skipped the food processor, just mixed it in a medium size bowl and I actually mixed the chives right into the dough the second time, and that worked out great, kept them from coming off, once baked. Today I'm going to try it using a bled of herbs to make them taste like ranch! Thanks for the recipe!
Caroline's Cooking
Glad to hear you have been enjoying them! Yes with a softer herb like chives I would definitely recommend incorporating them into the dough, as you did the second time. In fact any can be good that way, just rosemary may be a little tough which is why I more put on the side so you can brush off if it's too much. And yes, can see these being good with avocado oil too. Keep enjoying!
Catia Vincent
Would whole wheat flour with in this recipe? Thanks in advance!
Caroline's Cooking
Assuming you meal can you use whole wheat flour in these, then yes, you can - I just prefer the whole wheat pastry flour as it has a smoother texture, whole wheat flour will make the end cookies slightly rougher in texture but they should still taste similar.
Ronina Vorsatz
The crackers look great. Please can you tell me, how many grams is one serving which is 20 calories. Thank you
Caroline's Cooking
Glad you like the look of them! So the calories per serving is per cracker, assuming you make around 35. Since there's 110g of flour in the recipe and just a bit of weight in other ingredients, it will be a little over 3g per serving.
Preeti sharma
Tried this today and they came out amazing. Thanks
Caroline's Cooking
So glad you enjoyed them!
Julie
I've tried Pomora Olive Oil and it is amazing. Especially the lemon infused one. I'll be trying this yummy recipe!
Caroline's Cooking
Thanks Julie, hope you enjoy. I need to try the lemon one still, I look forward to it - certainly all I have tried so far are so good and are perfect for these crackers too.
Dor
These crackers look great Caroline, I'm just imagining them with hummus...something I snack on most days
Caroline's Cooking
Thanks, I'm sure they would be great with hummus!
misbah mirza
love your pics too
Caroline's Cooking
thank you!
Christine @ Christine's Pantry
Sounds perfect with dip.
Caroline's Cooking
Thanks, they would be great for dipping!
Hadia
I bet these would even taste far better than the store-bought stuff! Nothing like freshly baked goods! I love your videos, Caroline! You make things look so easy!
Caroline's Cooking
Thank you Hadia, and yes I agree nothing like freshly baked.
Lynn
Simple and easy to make! I love it!
Caroline's Cooking
Thanks Lynn, they are indeed!
Carlee
Hooray for the little ones actually liking homemade as much as the ones in a fun package! That's how you know they're really good. These look great, Caroline!
Caroline's Cooking
I know, it's great right?! And I agree, a good sign too. Thanks Carlee.
Camilla @ Culinary Adventures
Wow. I love homemade crackers and the olive oil looks amazing. Thanks for sharing.
Caroline's Cooking
The olive oil is indeed fantastic and I highly recommend, both for these crackers and many other uses.
Wendy Klik
I can't wait to try this recipe. I will let you know when I do Caroline.
Caroline's Cooking
I can't wait to hear what you think, Wendy - I hope you enjoy as much as we did.
Dana
I have used this recipe a dozen times now. I love it! I use Kamut flour from the Food Nanny, and I love using garlic-infused olive oil. In my climate and elevation in VA (and perhaps because I'm using kamut), I have to add a T more water for it to come out perfect. Also, I found that if I mix rosemary into the dough instead of sprinkling on top, I get a deeper rosemary flavor. Topping it with rosemary resulted in half of the little sprigs falling off the crackers. After dusting the crackers with olive oil just before baking, I press a few Maldon salt flakes into each one while I poke fork holes into them to prevent puffing up. They truly are the best crackers. For all of the effort, one batch lasts about 10 minutes in our home.
Caroline's Cooking
So glad to hear you have been enjoying, and the kamut flour sounds good as well. Indeed, the rosemary in the dough would make it slightly stronger - I mainly didn't since I was using rosemary oil and not all were fans of pieces of rosemary in there (and you do need to get it pretty fine, I think, to be in the dough). And agree, Maldon salt also a good option to top.
Ellen
These crackers would be a hit in my house! Perfect for snacking or dips. So glad your son thought they were better than store bought!
Caroline's Cooking
I hope you give them a try, they are really easy to make and the dough is so forgiving. And yes, I was secretly doing a little dance inside when he said they were better 🙂