Olive oil crackers

Shop Ingredients


1 C (150g) flour
3 Tbsp olive oil
4 Tbsp water
pinch of salt


Roll out your own homemade crackers, and be the host with the most (minimal waste)!  These wafer thin beauties are super easy and so yummy, especially as you can flavour with your favourite herbs and spices!  (Hot tip – fresh rosemary, nigella seeds and salt flakes).  Try them, you’ll be hooked too.

Big thanks to Brydie Piaf and Milkwood who shared this fabulously simple recipe – what a cracking recommendation (sorry).

Olive oil crackers

Preheat the oven to 200ºC.

Pop your four ingredients in a mixing bowl and combine into a rough ball.  Leave for around 20 minutes or more.

Knead until smooth and elastic.  Use wet hands (water or oil) if the dough seems a little dry.

Divide into 8-10 equal portions and roll out each one as thin as possible, to make large individual crackers.  If you have a hand-cranked pasta machine, you might even like to use that, squeezing them to the thinnest setting you can.

Sprinkle your desired seasoning on top, give another little roll to press those in to the surface, and transfer to a lined baking tray.  (*We love Agreena silicone sheets!).  Brush with a little extra olive oil and another sprinkle of salt if you like.  You could score with a knife to make strips or bite sized pieces rather than these bigger shapes.

Bake for 10-12 minutes, or until just golden.  Use a pizza stone if you have one!  And keep your eye on them, depending on your oven they may need a rotation half way through.

Cool and store in an airtight container, or get them on a platter pronto along with your favourite cheese and homemade dips!


*Some suggested extras – black pepper, thyme, rosemary, seeds (sesame / poppy / nigella / caraway), grated Parmesan, dehydrated tomato flakes…

*These were cooked in a portable bbq with a pizza stone (actually it’s just a large, upside down terracotta saucer) , which creates a beautifully hot and pizza-oven-like environment.

Love this?  Our other favourite gluten free seed crackers are here!


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  1. I have been making these crackers for years. They are so easy to make but so hard to stop eating

    1. Exactly! Should add that to the intro 😉 Very happy to be finally catching up with you on these ones, Renee, what a winner they are.

  2. They sounds fabulous! Will try them this week. Wondering if I might try spelt, quinoa, or buckwheat flour instead.

  3. I have a similar recipe that I sub 3/4 buckwheat and 1/4 teff flour very successfully in Helen, give it a go they’re divine!