I have a serious weakness for crunchy, salty snacks, and these Homemade Parmesan Rosemary Crackers are exactly the kind of thing that makes me hover over the baking sheet “just to taste one more.” They’re shatter‑crisp around the edges, a little tender in the center, and loaded with nutty Parmesan and fresh rosemary in every bite.

They feel fancy enough for a cheeseboard or holiday spread, but they’re made with the most basic pantry ingredients. The dough comes together in minutes, rolls out like a dream, and bakes into golden little squares that beat any boxed cracker on the shelf. If you love savory baking projects that look impressive but are secretly easy, this one’s for you.

What Makes Homemade Parmesan Rosemary Crackers So Special?

For me, the magic of these crackers is all about texture and flavor. The combination of cold butter and finely grated Parmesan gives them a rich, almost shortbread‑like crumb while still staying crisp. Fresh rosemary keeps things bright and aromatic, so you get that cozy, bakery‑style flavor without feeling heavy.

They’re also wonderfully customizable. You can roll them thinner for extra crunch, cut them into rustic rectangles or tiny snackable squares, and play with toppings like flaky sea salt or a pinch of crushed red pepper. Once you’ve made them once, it’s hard not to start dreaming up your own variations.

Ingredients for Homemade Parmesan Rosemary Crackers

Before we start mixing, let me walk you through what each ingredient is doing in this recipe. Since there are only a handful of components, every one of them matters.

All‑purpose flour – This is the backbone of the crackers, giving them structure and just enough tenderness so they don’t bake up rock hard.
Finely grated Parmesan cheese – The star of the show. Freshly grated Parmesan melts into the dough, adding nutty, salty flavor and helping the crackers brown beautifully.
Fresh rosemary – Chopped rosemary threads speckle the dough and the tops of the crackers, adding a fragrant, earthy note that pairs perfectly with the cheese.
Garlic powder – A small amount deepens the savory flavor without overpowering the Parmesan or rosemary.
Fine sea salt – Seasons the dough from the inside so every bite is flavorful, not just the surface.
Black pepper – A hint of freshly ground pepper adds warmth and a little bite that keeps the crackers from tasting flat.
Cold unsalted butter – Cut into the flour, the butter creates tiny pockets of richness and helps the crackers bake up crisp and flaky.
Cold water – Just enough water brings the dough together without making it sticky. Keeping it cold helps preserve those little butter pieces.
Olive oil – Brushed on top before baking, it helps the crackers crisp and gives the Parmesan and herbs something to cling to.
Flaky sea salt – Sprinkled on at the end for that irresistible salty crunch and a pretty, artisanal finish.

How To Make the Homemade Parmesan Rosemary Crackers

These crackers look like something you’d find in a gourmet shop, but the process is very simple. I like to use a food processor to speed things up, but you can absolutely make the dough by hand.

Step 1: Mix the Dry Ingredients

In a large bowl, whisk together the flour, finely grated Parmesan, chopped rosemary, garlic powder, fine sea salt, and black pepper until everything is evenly distributed. If you’re using a food processor, just pulse a few times to combine.

Step 2: Cut In the Butter

Add the cold, cubed butter to the bowl. Use a pastry cutter or your fingertips to work the butter into the flour mixture until it looks like coarse crumbs with a few pea‑sized bits of butter remaining. In a food processor, pulse in short bursts until you reach the same texture.

Step 3: Bring the Dough Together

Drizzle in the cold water a tablespoon at a time, tossing gently with a fork (or pulsing) until the mixture starts to clump together. You’re looking for a dough that holds when pressed but isn’t wet or sticky. If it’s still too dry, add another splash of water.

Step 4: Chill and Preheat

Turn the dough out onto a lightly floured surface and press it into a flat disk. Wrap it in plastic wrap and chill for about 20–30 minutes. This rest time helps relax the gluten and keeps the butter cold so the crackers bake up crisp. While the dough chills, preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.

Step 5: Roll, Cut, and Dock

On a lightly floured surface, roll the chilled dough into a rectangle about 1/8‑inch thick. Try to keep the thickness as even as possible so the crackers bake uniformly. Use a pizza cutter or sharp knife to cut the dough into small squares or rectangles. Transfer them to the prepared baking sheets, leaving just a little space between each piece.

Use the tip of a skewer or a fork to poke 2–3 small holes in the center of each cracker. This “docking” step keeps them from puffing too much in the oven.

Step 6: Top With Parmesan, Rosemary, and Salt

Brush the tops of the crackers lightly with olive oil. Sprinkle over a little extra grated Parmesan, a few rosemary leaves, and a pinch of flaky sea salt. Don’t go overboard—too much topping can make them burn before they’re fully crisp.

Step 7: Bake Until Deeply Golden

Bake the crackers for 12–15 minutes, rotating the pans halfway through, until the edges are a rich golden brown and the centers are set. The exact time will depend on your oven and how thinly you rolled the dough, so start checking early.

Step 8: Cool Completely for Maximum Crunch

Let the crackers cool completely on the baking sheets or on a wire rack. They’ll crisp up even more as they cool, so don’t judge their texture straight out of the oven. Once they’re at room temperature, get ready to snack.

Serving and Storing Homemade Parmesan Rosemary Crackers

I love serving these crackers piled into a shallow bowl or scattered around a small cheeseboard. They pair beautifully with soft cheeses like brie or goat cheese, but they’re just as good on their own alongside a glass of wine or a sparkling drink.

To store them, make sure they’re fully cooled, then transfer them to an airtight container. They’ll stay crisp at room temperature for about 4–5 days. If they soften a bit, you can pop them back into a 300°F (150°C) oven for 5–7 minutes to refresh the crunch.

If you want to get ahead, you can also freeze the unbaked dough. Just wrap the disk tightly in plastic and freeze for up to 2 months. Thaw it overnight in the fridge, then roll, cut, and bake as usual.

What to Serve With Homemade Parmesan Rosemary Crackers?

A Simple Cheese Board

Pair these crackers with a mix of sharp cheddar, creamy brie, and a tangy blue cheese. Add some grapes or apple slices and you’ve got an effortless appetizer platter.

Soup Night Upgrade

Serve them alongside cozy bowls of tomato soup, creamy potato soup, or a hearty vegetable stew. They’re perfect for dipping or just nibbling between spoonfuls.

Wine and Charcuterie Evenings

These crackers love cured meats like prosciutto and salami, plus a few olives and pickles on the side. They bring a homemade touch to any grazing board.

Holiday or Game Day Snacks

Set a big bowl of crackers on the coffee table with a few favorite dips—spinach dip, artichoke dip, or hummus all work beautifully. Watch them disappear.

Everyday Lunchbox Crunch

Slip a handful into lunchboxes as a fun alternative to store‑bought crackers. They hold up well and make even a simple sandwich feel special.

Want More Snack Ideas?

If you’re hooked on homemade nibbles like these Parmesan rosemary crackers, I’ve got plenty of other snacks to keep your appetizer game strong:

Garlic Ritz Snacks – Buttery, crisp, and loaded with garlicky flavor—perfect for parties or movie nights.
Easy Rotel Dip – A creamy, cheesy dip with a little kick that’s begging for a crunchy cracker on the side.
Easy Marinated Mushrooms – Tangy, herby mushrooms that make a gorgeous addition to any snack board.
Strawberry Cream Cheese Crumble Cookies – When you want to balance your savory snacks with something sweet and bakery‑style.

Save This Pin For Later

Save this crispy little idea to your favorite Pinterest board so it’s easy to find the next time you’re planning a wine night, holiday spread, or cozy snack dinner.

Tried them with a twist—maybe a pinch of chili flakes, smoked salt, or a different herb blend? I’d love to hear how they turned out, so feel free to share your version or questions in the comments below.

Need more inspiration? Explore my daily kitchen creations and more recipes on Savor Queen on Pinterest. Your next favorite snack might be waiting there.