Salted Rosemary Crackers

It has been too long since I’ve shared a cracker recipe.  Crackers are something that I used to eat all the time as a child (hello Cheez-Its, Wheat Thins and Ritz) but as I got older and more health conscious, I quit eating these types of foods.  Having a child, however, changed my outlook once again and we now buy crackers ALL THE TIME!  Thankfully there are many more options available, many of which are actually healthy.


But healthy often coincides with expensive.  Some of my favorite crackers to purchase can cost up to $7 a box, and I often don’t want to spend money like that.  In-between waiting for my favorite brands to go on sale, I enjoy making my own crackers.  I have quite a few recipes already up on my blog (Carrot & Apricot Crackers, Kale & Carrot Crackers, Red Pepper & Kale Crackers, Grain-Free Graham Crackers) and this is another great one to add to the list.


These Salted Rosemary Crackers are allergy-friendly, making them a great option for any child.  They have a flavorful rosemary taste and satisfying salty crunch.  This recipe is extremely easy to follow and requires less than 10 ingredients!


Salted Rosemary Crackers


  • 1/4 Cup raw sunflower seeds
  • 1/4 Cup raw pumpkin seeds
  • 1/4 Cup cassava flour
  • 1 tsp dried rosemary
  • 1/2 tsp Himalayan pink salt
  • 1/4 Cup water
  • 1 tsp olive oil
  • Sesame seeds (optional)


  1. Preheat oven to 350 degrees F.
  2. In food processor, process sunflower seeds and pumpkin seeds into a fine flour.
  3. Add cassava flour, salt and rosemary to your seed flour and mix.
  4. Add in water and olive oil, mix.
  5. Remove dough from food processor (should be sticky) and roll between 2 sheets of parchment paper.
  6. Remove top layer of parchment paper and sprinkle extra salt and sesame seeds onto dough (optional).*
  7. Transfer dough to baking sheet and bake in the oven (middle rack) at 350 degrees for 15 minutes.  Remove from oven and flip crackers, then bake for another 5 minutes. (If you want your crackers “perfectly” cut, then use a pizza cutter or knife to cut them before you flip the crackers and let them bake an extra 5 min.)
  8. Remove from oven and let cool, then break into desired size.

*If you add sesame seeds be sure to press them into the dough so that they stay put

Recipe makes approximately 24 1″x1″ crackers.


Like mentioned in the instructions, if you want your crackers to be more perfectly shaped, then I suggest using a pizza cutter or knife to cut the crackers before you flip them and while they’re still warm.  When they are done baking the crackers tend to be crisp and do not cut evenly.

Here are a couple examples of what they look like when cut before they’re done baking:



But if you’re like me and just cooking for your family, then looks don’t matter 😉  Especially when they taste this good!


Did you eat crackers growing up?  What was your favorite then and has it changed?


4 Comments on “Salted Rosemary Crackers

  1. Really excited about these! Love crackers!! Thank you for sharing this recipe! Just started following you. 👋🏻🙂


    • Thank you Ashley! These crackers taste SO good! I hope you enjoy them 🙂


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