Vegan Rosemary Crackers

You can substitute rosemary with your favorite dried spice. I have made them with basil and thyme as well. Olive oil can be replaced with odorless vegetable oil. You can also add lightly toasted sesame seeds or flax seeds to the dough. Mix them in while kneading. Many cracker recipes include a leavening agent. Personally, I find it unnecessary as it makes the crackers less crispy. I also sprinkle coarse salt on top, in my case, it's flakes - I love them!

The preparation is extremely simple! Dissolve salt in water. In a bowl, mix water with olive oil and flour. The dough will be quite dense but soft. Wrap it in a bag and let it rest for 5 minutes.

Preheat the oven to 180 degrees Celsius. Roll out the dough thinly, around 1-2 mm. The thinner it is, the crispier the crackers will be. Since the dough is made with oil, it doesn't stick and doesn't require additional flour dusting. I always transfer the rolled-out dough onto a baking paper (and even roll it out on there) to keep the baking sheet clean, but it's not necessary.

Cut into desired pieces using a pizza cutter (or a regular knife). Sprinkle dry rosemary and coarse salt on top, then gently press it down with your palms.

Place a baking sheet in the oven for about 10-15 minutes. The time depends on the characteristics of your oven. The crackers should be slightly golden and crispy.

Fasting crackers with rosemary are ready! They go well with fish or liver pate. I also love them with various sauces or cheese spreads. Enjoy the crunchiness and delicious taste!