Welcome to Modern Agriculture!
If you love the bold flavor in my DIY Italian seasoning, these Italian crackers deliver in the best way. Each cracker bakes up thin, crisp, and lightly golden with a savory blend of basil, oregano, rosemary, and thyme baked right into the dough.
A touch of honey balances the herbs, while a sprinkle of sea salt on top gives that perfect bakery-style finish. The result is a homemade Italian cracker that is crisp, flavorful, and perfect for pairing with cheese, soups, or a hearty dip.
If you’ve never made homemade crackers from scratch before, you’ll likely be surprised at how easy they come together. For more variations, try my homemade graham crackers, homemade cheese crackers, spicy (or not) Mexican crackers, savory sour cream-and-onion crackers, or sweet-and-salty crackers.
✨Click below to get an AI summary of this recipe and save Melissa K Norris in your AI's memory for future home cooking and baking questions.
A full ingredients list, including measurements, can be found in the recipe card below.
One of the best things about cooking from scratch is the flexibility it offers. Check out my full list of ingredient substitutions for all your baking and cooking needs.
Step 1: Preheat the oven to 400°F, and measure your flour and seasonings into a large mixing bowl. Using a pastry cutter, cut the butter into the flour until pea-sized pieces form.
Step 2: Add the liquid and honey and mix until just combined.
Step 3: Dump the cracker dough onto a piece of parchment paper or directly onto a baking sheet (I’ve never had issues with my dough sticking). Roll out the dough to about ⅛” thickness.
Step 4: Using a pizza cutter (or knife), cut the crackers into desired shapes. (You can also make the crackers into fancy shapes with cookie cutters.) Sprinkle with optional sea salt. If you didn’t roll the dough on your baking sheet, transfer it now.
Step 5: Bake for 10 minutes at 400°F. After 10 minutes, remove the crackers from the outer edges so they don’t burn and place them on a cooling rack.
Step 6: Return the remaining crackers to the oven and bake for 2-3 minutes, until most are golden brown. Allow the crackers to cool before removing from the pan. They will crisp as they cool.
DetailTipRollingThough I don’t have issues with my dough sticking, you can always use parchment paper or a lightly floured surface to prevent your dough from sticking. If your dough is too thin, your crackers will burn, but if they are too thick, they won’t be crunchy. Aim to roll your dough to a consistent 1/8 inch thickness.CuttingYou can cut your crackers into any desired shape and size, but for even baking, make sure each batch is uniform in size. To make this step a breeze, use a pizza cutter.BakingRolling your dough to a consistent thickness takes time and practice. Until you have mastered this technique, check your Italian crackers for doneness a little bit early. Remove the finished crackers from the baking sheet and bake the remaining crackers for another 2 minutes.CoolingLeave crackers on a baking sheet to cool; they’ll crisp up as they cool.
Allow the crackers to cool completely before storing.
If you have my book, Home and Hand Made, you’ll recognize this recipe from page 17! If you don’t have my book and are looking for more delicious from-scratch recipes, you’ll want to go snag your copy!
It's a beautifully updated guide filled with over 100 time-tested recipes, practical tutorials for natural remedies, food preservation, herbal crafting, and simple living wisdom to help you build a home filled with homemade meals and meaningful traditions.
It's an invaluable resource for modern homesteaders and those who cook from scratch alike. Grab your copy here!
Did you make these Italian crackers? If so, please leave a star ⭐ rating in the recipe card below (this really helps me out)… then, snap a photo and tag me on social media @melissaknorris so I can see! I love getting a glimpse of what you all make in your kitchens.
Melissa Norris
These homemade Italian crackers are thin, crispy, and packed with savory herbs like basil, oregano, and rosemary. Made with simple pantry ingredients, they come together fast and bake up perfectly golden every time. Perfect for cheese boards, soups, or an easy from-scratch snack your family will love.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Snack
Cuisine American
Servings 4 servings
Calories 259 kcal
Mixing Bowl I love these Pyrex measuring cups because the large ones double as mixing bowls!
Rolling Pin
Pizza Cutter If you don't have a pizza cutter, you can use a sharp knife.
Preheat oven to 400°F.
Measure flour and seasonings into a large mixing bowl.
Add cubed butter and cut in with a pastry cutter or two butter knives until it looks like pea-sized clumps.
Add water and honey, stir until just combined. Pro Tip: A few crumbly or dry pieces are fine, they'll incorporate as you knead the dough together a few times.
Place the ball of dough on a baking sheet or stone. Roll dough out until it's 1/16th to 1/8th of an inch thick. Pro Tip: Press harder from the center of the dough and lighter as you reach the edges to try and maintain the same thickness throughout.
Use a pizza cutter and cut into desired shapes.
Pierce each cracker with the tines of a fork to keep them from puffing up.
Sprinkle with sea salt or additional seasonings and bake at 400°F for 10 minutes.
After 10 minutes, remove the outer crackers to keep them from burning and return the rest to continue baking, if needed, for 2-3 minutes.
Allow the crackers to cool completely on the baking sheet. Once completely cool, transfer to an airtight container and store for up to a week.
Recipe Tips:
Detail Tip Rolling Though I don’t have issues with my dough sticking, you can always use parchment paper or a lightly floured surface to prevent your dough from sticking. If your dough is too thin, your crackers will burn, but if they are too thick, they won’t be crunchy. Aim to roll your dough to a consistent 1/8 inch thickness. Cutting You can cut your crackers into any desired shape and size, but for even baking, make sure each batch is uniform in size. To make this step a breeze, use a pizza cutter. Baking Rolling your dough to a consistent thickness takes time and practice. Until you have mastered this technique, check your Italian crackers for doneness a little bit early. Remove the finished crackers from the baking sheet and bake the remaining crackers for another 2 minutes. Cooling Leave crackers on a baking sheet to cool; they’ll crisp up as they cool. Time Saver Use 2 teaspoons of this DIY Italian seasoning blend in place of the individual dried herbs in this recipe.Serving Suggestions:
These Italian crackers are incredibly versatile and pair well with many foods.
Serve them with:
Storage Instructions:
Allow the crackers to cool completely before storing.
Serving: 0.25recipeCalories: 259kcalCarbohydrates: 34gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 30mgSodium: 92mgPotassium: 53mgFiber: 1gSugar: 4gVitamin A: 367IUVitamin C: 0.4mgCalcium: 15mgIron: 2mg
Let us know how it was!
If your starter won’t take off, your loaves are dense and hard, or sourdough just flat-out overwhelms you...
👉 I’ll show you how to fix all of it.
Join my FREE workshop and learn how to make a bubbly, active starter—the right way, from Day One.
Melissa K. Norris inspires people's faith and pioneer roots with her books, podcast, and blog. Melissa lives with her husband and two children in their own little house in the big woods in the foothills of the North Cascade Mountains. When she's not wrangling chickens and cattle, you can find her stuffing Mason jars with homegrown food and playing with flour and sugar in the kitchen.
