Ridiculously Easy Olive Oil Rosemary Crackers

Name: Ridiculously Easy Olive Oil Rosemary Crackers
Prep time: 8 min
Cook time: 6 min
Total time: 14 min
Yield: 24 crackers
Ingredients: 4 egg roll wrappers; 1 tablespoon extra virgin olive oil; 1 teaspoon finely chopped fresh rosemary; kosher salt or fine sea salt

User Reviews

5.0

33 reviews

Excellent

Prep Time
8 mins
Cook Time
8 mins
Total Time
14 mins
Servings
24 crackers
Calories
13 kcal
Course
Appetizer, Snacks
Cuisine
American

Ridiculously Easy Olive Oil Rosemary Crackers

Brielle Kelley

Report

With just three ingredients and no mixing, kneading or rolling, these Ridiculously Easy Olive Oil Rosemary Crackers take 15 minutes from start to finish. They're also ridiculously delicious!

Share:

I Made This!

Be the first!

Print

2 people printed this

Save this

Be the first!

Ingredients

Servings

4 egg roll wrappers see Café Tips above in post
1 tablespoon extra virgin olive oil
1 teaspoon finely chopped fresh rosemary
kosher salt or fine sea salt

Add to Shopping List

Instructions

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.