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Roasted red pepper crackers

Roasted Red Pepper Crackers

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  • Author: Elyse Villa


Easy homemade crackers that have a little kick! Enjoy solo or on your next charcuterie board.


  • 2 1/2C all-purpose flour
  • 1/3C rye flour
  • 1t baking powder
  • 1 1/2t kosher salt
  • 2/3C olive oil
  • 2/3C roasted red bell pepper puree ( I blend jarred roasted bell peppers from Mezzetta)
  • 1/2t onion powder
  • 1/2t garlic powder
  • 1/4t cayenne powder
  • 1/4t ground black pepper
  • 1T fresh rosemary, chopped


  1. Preheat the oven to 425F.
  2. Whisk together the flours, baking powder, salt, spices, and rosemary in a large bowl. Make a well in the center and add the oil and puree. Gently pull the dry ingredients into the center to make a homogenous dough.
  3. Knead the dough a few times and divide it into quarters to make rolling out easier.
  4. On a lightly floured surface, roll out one of the quarters super thin and use a 1 3/4″ cutter to cut out your crackers. If they are still looking too thick, roll out the circles a bit more. (It means crackers that aren’t completely circular, but it adds character.)
  5. Once all your crackers are cut out, spread them on baking sheets (I only have two, so it takes me a couple rounds). Use a fork to doc the circles and sprinkle some coarse salt on top.
  6. Bake for about 10 minutes or until the crackers are a delightful golden brown. Turn the sheet halfway through to ensure both sides are evenly crisped.  Also, the thinner you make them, the faster they’ll bake, so at about 7 minutes check them. Let them cool completely on a wire rack; this will help them develop that nice snap.