Olive Oil Rosemary Crackers

Here is an easy recipe that I tried recently and it turned out to be great!

Olive Oil Rosemary Crackers – 24

4 egg roll wrappers (I buy the smaller won ton wrappers)
1 tablespoon extra virgin olive oil
1 teaspoon finely chopped fresh rosemary
kosher salt or fine sea salt

Preheat oven to 375 °F. Line a sheet pan with parchment paper. Place several thicknesses of paper toweling on a work surface.
Cut the egg roll wrappers in half and stack them on top of each other. Cut the halves into 3 equal rectangles.
Drizzle the olive oil onto the parchment paper-lined pan. Rub the olive oil with your fingers to coat the parchment paper.
Lay one rectangle of egg roll wrapper on the oiled pan, then flip it over so the oiled side is up. Repeat with all the pieces, arranging them in rows. Rub the tops of the crackers with your fingers to make sure the oil is evenly distributed.
Sprinkle lightly with salt, then with the rosemary.
Bake for about 5-6 minutes or until lightly golden and crisp. They will continue to deepen in color a bit after being removed from the oven so don’t allow them to get too brown.
Transfer crackers to the paper towels to cool. Store in an airtight container. Enjoy with hummus or dips or on their own.

They only need the 5 minutes to cook, and they come out crispy and very tasty - it takes longer to cut the wrappers and oil them than it does to heat the oven. They stay crispy for a day but you want to put them in a sealed tin to go longer - not a problem as we eat them in the first half hour! Great with wine Chop the rosemary fairly small and use a fair bit of it.

You can also use the technique to make crackers topped with za'atar, or sumac or whatever you want to experiment with. They come out like very tasty crispy potato chips.

That sounds great. I buy Rosemary and olive oil Flatbread crackers from Rustic Bakery. I love them—long, narrow crackers just wide enough to spread a garlic and herb cheese spread or my favorite pimento cheese spread from My Three Sons. I've never made my own crackers, but I am a big cracker lover. I also love Wheat Thins. Once I get started on those, I'm doomed.

I am going to do this again and use sumac on some, adjika (a Georgian mix -SSR not southern US, made up of red bell pepper, aleppo pepper, new mexico lumbre chile powder, garlic, coriander, tomato, fenugreek, sea salt, and marigold) on others. I might try some others like Aleppo pepper on a few. I can do a mixed pan with several spices (as long as I can remember what went where).

[Jenise]

I've done this for years. Not with rosemary, just plain salt usually (and sometimes using sesame oil vs. olive oil), but yeah, I make my own crackers out of wonton skins to serve topped with something else, like a smoked trout spread, tuna tartare, or seasoned crab salad.

[Jenise]

Btw, I should mention that when I make them (always out of wonton skins), for fat I spray them with high quality cooking spray. Much less work than your method.

I wonder if there is a difference in flavour - might get better flavour using bacon fat than olive oil or cooking spray, perhaps?

If potato chips are any indication, I'd say that yes, you'd get significantly different flavor depending on the type of oil/fat that you use.

-Paul W.

[Jenise]

Paul, agree. That's why I said "high quality cooking spray". PAM is not a candidate!

I imagine a refillable spray can would work fine.

Ordered a decent spray bottle for this sort of thing. Our last one had kacked on us when the rubber seals deteriorated. This one has dark glass to lessen oil degradation from UVA exposure which is an advantage.

[Jenise]

Good move, Bill. For the neighborhood Xmas dinner 2023, I made these crackers as the base for a smoked trout 'pate'--for 80 guests. So I made like 300 of these--unsurvivable without a spray applicator.