Tomato Basil Crackers (Edit recipe)

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These homemade Tomato Basil Crackers are a total flavor bomb, thanks to freeze-dried cherry tomatoes from Citreve. The tomatoes are ground into a vibrant powder and folded into the dough with dried basil, creating that classic, crave-worthy tomato basil taste in every bite. The dough is rolled thin, cut and baked to crisp perfection for a crunchy, snackable cracker you won’t be able to stop eating. Serve them with my loaded hummus platter, alongside cheese, or enjoy straight from the bowl. They’re simple to make, endlessly versatile, and proof homemade crackers are always worth it.

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PREP TIME

35 minutes

COOK TIME

12 minutes

INGREDIENTS

10

Serves: 12

Ingredients

2 cups All Purpose Flour, (250g weighed), plus more for rolling
1.5 tsp Granulated White Sugar
1 tsp Kosher Salt
.5 tsp Onion Powder
.25 tsp Garlic Powder
1 cup Freeze-Dried Cherry Tomatoes, tasting size - CITREVE, finely ground to a powder (see notes)
1 Tbsp Basil, Dried
0.666 cup Water, warm (not hot)
3 Tbsp Extra Virgin Olive Oil, plus more for brushing
Maldon Sea Salt Flakes, optional for topping

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add 1 cup dried tomatoes to a spice grinder or high-speed blender and pulse until very finely ground. You’re looking for a powder with no large chunks.
In a large bowl, whisk together flour, sugar, salt, onion powder, garlic powder, tomato powder and dried basil until evenly combined.
Pour in the water and olive oil. Stir with a spatula until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead just until smooth or nearly smooth, about 45 seconds to 1 minute. The dough should be soft but not sticky.
Return the dough to the mixing bowl and cover loosely with a clean towel to let rest for at least 15 minutes, up to an hour. This relaxes the gluten and makes rolling easier.
Preheat oven to 425 degrees F. Line two baking sheets with parchment paper.
Divide the dough in half. Roll each portion very thin, as close to 1/16-inch thick as possible on parchment paper. I use an adjustable rolling pin to make this task easier. If the dough bounces back, let it rest for a couple of minutes before rolling again.
Now you have 2 options for cutting your crackers: 1. Use a small shaped cutter to make the desired shapes*, or 2. Use a pizza cutter to cut crackers into roughly 2½ -inch squares or rectangles.
Score the crackers by poking each one with a fork 2 to 3 times, then brush with olive oil. At this point, you can sprinkle on flaky sea salt, if desired.
Place on a baking sheet and bake on the middle rack for 8 minutes. Carefully flip the crackers and bake for another 4 to 6 minutes (depending on actual thickness) until crisp and browned.
Let the crackers cool fully on the pan, as they’ll continue to crisp as they cool. Serve.
Store leftovers in an air-tight container for up to 3 days.** If the crackers lose crispness, you can spread them back on a baking sheet and bake at 375 degrees F for 3 to 4 minutes.

Notes

Grind or pulse the tomatoes just before making the dough. Otherwise, the powder will quickly absorb water, making it difficult for even distribution.
*If you use a small cutter, as I did in the photos shown, you can reshape and roll leftover dough a second time. Note the second time you roll out the dough, it will be less forgiving and may need additional time to rest.
**If the crackers lose crispness after storing, you can spread them back on a baking sheet and bake at 425 degrees F for 2 to 3 minutes. Just watch them closely so they don’t burn.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	120
Fat:	4 g
Carbohydrates:	18 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	93 mg
Fiber:	1 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.