These olive crackers are the definition of simple, satisfying, and seriously moreish. With just 5 ingredients, they come together in one bowl and bake into crispy, flavour-packed bites that make store-bought crackers feel unnecessary. They’re crunchy, salty, and full of umami flavour from the finely chopped olives – and once you try them, you’ll wonder why you haven’t made crackers at home before.
I love using rye flour in this recipe because it’s naturally rich in fibre and has a delicious, slightly nutty taste. Chickpea flour adds extra plant-based protein and a satisfying crunch. The dough is incredibly easy to work with, and you can roll and cut it right on the baking paper for minimal mess. A drizzle of oil and sprinkle of sesame seeds takes these to the next level.
Perfect as a snack on their own, served with dips, or paired with cheese or hummus – these crackers are ideal for grazing boards, lunchboxes, or afternoon snacks. They’re also naturally vegan and made with wholesome ingredients, so they tick all the right boxes.
Why Rye Flour Is A Great Choice
Rye flour is a naturally high-fibre flour that adds a delicious, slightly earthy flavour to baked goods. It’s more nutritious than regular white flour with 3x more fibre than plain white flour, making it a great gut-friendly option. It also contains important minerals like magnesium, iron and zinc. Because it’s lower in gluten, it gives a denser, crunchier texture – perfect for crackers. Using rye is a simple way to boost the fibre content of your snacks and help keep you feeling full for longer.
Tips
- Chop Olives Very Fine: The smaller the olive pieces, the easier the dough will come together and roll out evenly.
- Roll Between Baking Sheets: To avoid sticking, place the dough between two sheets of baking parchment before rolling.
- Brush with Oil: A light coating of oil before baking helps the crackers turn golden and crisp up beautifully.
- Keep Them Thin: Roll to the thickness of a £1 coin for the perfect crunch. Any thicker and they’ll stay soft in the middle.
- Cool Before Breaking: Let them cool completely to crisp up fully. They’ll firm up as they cool.
Swaps
Rye flour: Wholemeal flour or spelt flour can be used if you don’t have rye – both offer a nutty flavour.
Chickpea flour: Oat flour or plain flour will work, though chickpea adds more protein and a crispier finish.
Olives: Green or black olives work – just make sure they’re pitted and very finely chopped.
Sesame seeds: Try poppy seeds, nigella seeds or leave them out altogether.
Olive oil: Any neutral oil like avocado or sunflower oil can be used, though olive gives the best flavour.
Storage
Fridge: Not required. Store in an airtight container at room temperature for up to 5 days.
Freezer: Not recommended. These crackers are best enjoyed fresh or stored dry.
More Crackers Recipes
Olive Crackers
Ingredients
- 100 g rye flour
- 25 g chickpea flour also called gram flour
- 35 olives chopped very finely
- 15 oil
- 45 ml water
- 1/2 tsp salt
Optional
- sesame seeds
Instructions
- Add all your ingredients to a bowl, mix. You’ll end up with a very smooth dough.
- On a sheet of baking parchment, roll the dough out to the thickness of a £1 coin, then use a pizza cutter or knife and cut it into small squares.
- Add a drizzle of oil and brush the surface of the dough with a brush (or like I did, with your hands).
- Add a sprinkle of sesame seeds if you wish, it is a good touch.
- Bake for 25-30 mins at 180C