Photo by Carina Skrobecki

Is there anything better than a road trip? I mean, really — windows down, sun shining, hair whipping in the breeze. I love it! I can’t wait to keep taking my little ones on road trips as they grow up. And the perfect road trip needs the perfect playlist and delicious snacks. That’s why I love my Rosemary and Sea Salt Crackers. Crackers keep well, are easy to make, and are a crunchy, delicious, special treat you can slowly savor.

Whether you bake up a bunch of these with rosemary or you choose to try something else (perhaps Parmesan and garlic), these are the perfect road trip snack. I’d also recommend packing some hummus or another favorite dip along for the ride, because why not?

Rosemary and Sea Salt Crackers

Makes 24–30 small crackers

Other fun flavor combinations or add-ins for these gluten-free crackers include garlic, herbes de Provence, freshly ground black pepper, Parmesan, poppy seeds, chia seeds, or flaxseeds. Keeps fresh in a sealed container in the fridge for up to a week.


  • 1 cup gluten-free flour
  • Leaves from 1 rosemary sprig, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon grass-fed butter, melted
  • 2 teaspoons honey
  • 1 teaspoon sea salt
  • ¼ teaspoon baking soda
  • Flaky sea salt for sprinkling (optional)


Preheat the oven to 400 degrees. Have a large baking sheet ready. Combine all the ingredients, except the flaky sea salt, in a medium bowl with ½ cup of water, and mix until smooth. Chill in the fridge for 5 minutes. Place two sheets of parchment paper on the counter. Pour the batter onto the middle of one sheet of parchment. Cover the dough with the second piece of parchment. Using a rolling pin, roll out the dough until it’s as thin as possible, without breaking. Lift away the top parchment sheet, and place the bottom one and its batter on the baking sheet.

Bake for 15 minutes, or until slightly browned. Remove from the oven. Cut into small squares, and flip each cracker over. Bake for another 5 to 7 minutes, until crackers are browned and crisp. Let cool fully before enjoying. Sprinkle with flaky sea salt to finish, if desired.