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    Home » Appetizers » Black Pepper and Thyme Olive Oil Crackers

    Mar 12, 2021 · Modified: Feb 9, 2023 by Sues · This post may contain affiliate links, uses cookies, and generates income via ads · View privacy policy + disclosure statement linked in footer · 18 Comments

    Black Pepper and Thyme Olive Oil Crackers

    Jump to Recipe Print Recipe

    Homemade crackers couldn't be easier to make! These Black Pepper and Thyme Olive Oil Crackers are made with a simple dough that's rolled out thinly and baked before being broken up into rustic-style crackers.

    This recipe was originally published in March 2012, but has been updated with new photos in 2021.

    You know those foods you eat and then you can't stop eating? Like cookies? And Smartfood popcorn? And Mini Cadbury Eggs? Well, I'm the same way with crackers. Goldfish, Wheat Thins, Cheez-It... You name it. If it's a cracker, I'm here for it. Like the whole bag of it.

    And while, it's probably better to overdose on crackers than cookies, it's still not fabulous. So, I figured if i"m going to overdo it, I may as well overdo it on a cracker that's homemade and packed with delicious ingredients.

    Believe it or not, crackers are incredibly easy to make at home. These ones are extra simple because you bake them rolled out and placed on a sheet pan and then just break them up when they come out of the oven.

    They have a beautiful rustic look and are perfect for serving on any charcuterie board or cheese plate.

    How to Make Black Pepper and Thyme Olive Oil Crackers

    Like I mentioned, these homemade crackers are easy! They consist of a simple dough that needs to be chilled and then rolled out as thin as possible. Then just place it on a sheet pan and bake it until crispy before breaking up into pieces.

    Get out your handy dandy food processor (if you don't have one, you can totally do this in a bowl using a pastry blender or simply a wooden spoon). Add flour, pepper, thyme, sugar, and salt to the food processor and pulse to combine.

    Overhead view of food processor bowl with flour, black pepper, thyme, and sugar

    Then pour in the olive oil and pules a few times to make sure it comes together.

    Overhead view of dry ingredients mixed together in food processor with olive oil drizzle over the top

    With the food processor on, pour in the milk and blend until a loose ball is formed.

    Overhead view of wet dough in food processor bowl

    Take the dough out of the food processor and wrap in plastic wrap.

    Chill the dough for about an hour. This will help with rolling it out.

    Dough wrapped in plastic wrap on counter

    Now, pre-heat oven to 375 degrees and line two baking sheets with parchment paper.

    Split dough into two portions. Using one portion at a time, on a lightly floured surface, roll dough out into a large rectangle as thinly and evenly as you possibly can. It should be so thin, you're almost afraid it's going to rip.

    Move to your prepared baking sheet. And repeat with the remaining portion of dough.

    Dab a little egg wash onto the dough sheets with a pastry brush and sprinkle delicious sea salt on top.

    Overhead view of dough rolled out on baking sheet and brushed with egg

    Now bake for 15-22 minutes. Check the crackers at 15 minutes. If they're still pliable and not crispy, return to oven for longer.

    So much of the baking time will depend on how thinly you roll the dough. I find my crackers generally take 18 minutes, but when they're not rolled out as thinly, they take 20.

    Let crackers cool completely.

    When they're cooled, break the crackers into any size you want. I loved the sort of rustic look of all different sizes. They look so fabulous on cheese boards.

    Closeup view of black pepper and thyme olive oil crackers with sprigs of thyme and small bowl of black pepper

    Tips for Making Olive Oil Crackers

    Though these crackers are super easy to make, a few tips will help you make them perfectly every time:

    • Chill dough before rolling: It is possible to make these crackers without chilling the dough if you're in a time crunch. But chilling it for an hour will make it easier to roll out and prevent ripping.
    • Roll dough out as thinly as possible without letting it rip: The thinner the dough is, the crispier your cracker will be. Dough should almost completely fill a half sheet pan when rolled out.
    • Roll dough out as evenly as possible: In addition to rolling it thinly, you want to roll it evenly, otherwise some areas will burn in the oven and some will be undercooked.
    • Keep a close eye on the crackers as they're baking: You don't want the crackers to burn, but you do want them to be extra crispy. So, be sure to check crackers after 15 minutes and determine if they need more time.
    • A few air bubbles are OK: As your crackers bake, they may form some air bubbles. This isn't a huge problem, but if you don't like them, simply check the crackers after 5 minutes of baking and poke holes in the bubbles with a knife.
    • If you don't like the rustic look: Cut crackers into strips or squares before placing on parchment paper-lined baking sheet. You could even cut out shapes with cookie cutters.

    Love at first bite! These olive oil crackers are so light and crispy and yes, pretty tough to stop eating. But at least you know every ingredient that goes them. That made me feel a bit better about eating half a batch.

    I finally decided to take a break on cracker snacking and then Chris came downstairs and almost finished off the batch. I kept hearing him say, "just one more..."

    Landscape bird's eye view of black pepper and thyme olive oil crackers on a wooden board with sprigs of thyme and small bowl of pepper

    Variations on Crackers

    Once you get the basic cracker recipe down, there are so many variations you can make on it. Before you know it, you'll only be serving homemade crackers at your gatherings! Here are a few ideas for variations on this recipe:

    • Swap out thyme for other herbs, like rosemary, parsley or sage.
    • For a kick, add in spices like paprika or cayenne.
    • Utilize seasonings like ranch or garlic powder.
    • Experiment with using different types of flour.
    • Cut crackers into different shapes before baking.

    I love that these olive oil crackers are packed with black pepper flavor and a touch of thyme. And that they're extra crispy. The flavor is incredible and they go with so many things.

    What to Serve With Olive Oil Crackers:

    I'm totally happy eating these crackers as is. But everyone knows that crackers and a good dip are a match made in heaven. And soup, too. Here are some of my favorite options for serving with black pepper and thyme olive oil crakcers:

    • Bacon Blue Cheese Spinach Dip
    • Bacon White Pizza Dip
    • Chilled Mexican Corn Bisque
    • Sweet Potato Curry Dip
    • Caramelized Onion Goat Cheese Dip
    • Lentil Soup
    • Healthy Black Bean Dip
    • Kalamata Olive Dip (from Sweet Caramel Sunday)
    • White Bean Hummus (from Chisel & Fork)

    Basically, you can't go wrong with serving these crackers at a party or putting them in a lunchbox or simply eating them at home for an afternoon snack.

    Overhead view of black pepper and thyme olive oil crackers on a wooden cutting board with sprigs of thyme and bowl of black pepper in background

    I'm officially a make-your-own crackers convert and I can't wait to experiment with tons of other types of crackers!

    Have you ever made your own crackers?

    Overhead closeup of black pepper and thyme olive oil crackers on a wooden cutting board with sprigs of thyme

    Black Pepper and Thyme Olive Oil Crackers

    Homemade crackers couldn't be easier to make! These Black Pepper and Thyme Olive Oil Crackers are made with a simple dough that's rolled out thinly and baked before being broken up into rustic-style crackers.
    5 from 1 vote
    Print Pin Rate
    Course: Appetizer, Snack
    Cuisine: American
    Keyword: Healthy Snacks, Homemade Crackers
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Dough Chill Time: 1 hour
    Total Time: 1 hour 35 minutes
    Makes: 30 crackers (depending on size)
    Author: Sues

    Ingredients

    • 2 cups all-purpose flour
    • 1 Tbsp cracked black pepper (tellicherry is best)
    • 1 tsp fresh thyme, finely chopped
    • 1 Tbsp granulated sugar
    • ¼ tsp salt
    • ¼ cup extra-virgin olive oil
    • ¾ cup whole milk
    • 1 large egg white, lightly beaten
    • Coarse sea salt, for topping

    Instructions

    • Add flour, pepper, thyme, sugar, and salt to the bowl of a food processor and blend together.
    • Pour in olive oil and pulse a few times so dough begins coming together.
    • With the food processor on, pour in the milk and blend until a loose ball is formed.
    • Remove dough from food processor and wrap tightly in plastic wrap. Chill dough in refrigerator for about 1 hour.
    • Pre-heat oven to 375 degrees and line two baking sheets with parchment paper.
    • Split dough into two portions. Using one portion at a time, on a lightly floured surface, roll dough out into a large rectangle as thinly and evenly as you possibly can. The thinner you can get it, the better as it will result in a crispier cracker.
    • Lightly brush dough with egg wash and sprinkle sea salt on top.
    • Bake for 15-22 minutes, until crackers are getting crispy and turning golden. Check after 15 minutes. If crackers are still pliable and not totally crispy, return to oven, being sure to re-check every 2 minutes.
    • Let cool completely before breaking into pieces of whatever size you choose.
    Share a Photo of Your Finished Recipe!Mention @wearenotmartha and share a photo if you've made the recipe!
    Black Pepper and Thyme Olive Oil Crackers
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    Reader Interactions

    Comments

    1. Simply Life says

      March 12, 2012 at 7:24 am

      I LOVE that you made your own crackers- and flavorful ones too!

    2. Shannon says

      March 12, 2012 at 8:29 am

      easy and so delicious, these look like they were a great appetizer!!

    3. Michelle says

      March 12, 2012 at 9:04 am

      I made crackers for the first time while taking a class at King Arthur Flour and loved how they turned out. Can't wait to hear about the wedding food!

    4. Blog is the New Black says

      March 12, 2012 at 10:20 am

      These crackers look wonderfulllll!

    5. Bianca @ Confessions of a Chocoholic says

      March 12, 2012 at 10:24 am

      So cool, I've never made my own crackers - never even thought of it! This definitely looks like something I can handle. And that cheese plate looks awesome!

    6. Cara says

      March 12, 2012 at 10:33 am

      These look so delicious! My husband is a cracker-fiend so I may have to make these for him. They look so light and crispy!

    7. Erica says

      March 12, 2012 at 11:53 am

      ah! 3 months! That is so exciting! Our venue forced us to sit down and eat and kind of kept people away from us for a bit. It was glorious. I can't wait to see all your pictures. The crackers look just perfect. I've only homemade crackers once and they were fantastic

    8. Kelly says

      March 12, 2012 at 11:55 am

      I love the rustic look of those crackers. I haven't made my own in quite a while. Your wedding food tastings also sound fantastic and I love that you've told your photographer you want shots of the food! I probably would too.

    9. Michelle Collins says

      March 12, 2012 at 1:10 pm

      This whole spread looks amazing! I've never made my own crackers before - just pita chips - but these look ridiculously delicious!

    10. Beth @ DiningAndDishing says

      March 12, 2012 at 5:09 pm

      These sound awesome! I love how they're all mismatchy shapes. You can tell they are truly homemade with care!

    11. Megan says

      March 12, 2012 at 7:16 pm

      I feel like such a weirdo because I'm also asking our photographer to get plenty of pictures of the food. 🙂 It's important stuff. We did one tasting already and have a second coming up because we ended up changing our menu. I'm finding tasting everything one of the best parts of wedding planning! Good luck with everything you have left to do!! The crackers sound delicious!

    12. Claudia says

      March 13, 2012 at 10:08 am

      I am a cracker fiend and I don't make them nearly enough. Thyme? Olive oil? I am so there.

    13. Sarah @ Semi-Sweet says

      March 13, 2012 at 8:02 pm

      How did you not eat those all up before your party? Bookmarking these for Easter appies - thanks!

    14. Daisy says

      March 14, 2012 at 12:02 pm

      I made my own crackers at a baking class once. But never after that....
      yours sound tasty, especially with all that delicious cheese!

    15. Cooking with Coley says

      March 14, 2012 at 9:49 pm

      I can't believe you made these. I am SO impressed and maybe a little jealous. I need to get more ambitious and give these a shot.

    16. Emily @ A Cambridge Story says

      March 15, 2012 at 8:52 am

      Love all the pepper in these crackers! I'd love to see homemade Cheez Its!

    17. Dana says

      March 18, 2012 at 10:28 am

      I LOVE the towel that the crackers are on! Do you mind sharing where it's from?

    18. Sues says

      March 18, 2012 at 11:12 am

      @Dana- The towel is from Crate and Barrel. I didn't get it too long ago, so I'm pretty sure they still have them! They come in a few different colors 🙂

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