Homemade Tomato Crackers

Tomato Crackers are crispy, savory snacks packed with bold Mediterranean flavor. Made with tomato paste, herbs, parmesan, and olive oil, these crunchy crackers are perfect for snacking, dipping, or serving on a cheese board. They’re easy to make, endlessly customizable, and far better than store-bought.

What Are Tomato Crackers?

Tomato crackers are savory, crispy baked snacks infused with tomato paste and aromatic herbs like oregano, sage, and garlic powder. Originating as a creative twist on classic savory biscuits, they’re inspired by Mediterranean flavors and Italian antipasti. Parmesan adds richness and umami, while olive oil keeps the texture tender and flaky.

Why Everyone Will Love This Recipe

• Bursting with tomato and herb flavor in every bite
• Made with simple pantry ingredients
• No preservatives or additives—just real, wholesome food
• Perfect for entertaining, lunchboxes, or grazing boards

These crackers are your new go-to for healthy snacking with gourmet flair.

Pro Tips for the Best Tomato Crackers

1. Use double-concentrated tomato paste for maximum flavor.
2. Don't overwork the dough—knead just until it comes together.
3. Roll the dough thin (2–3 mm) for crispier results.
4. Prick with a fork to prevent puffing while baking.
5. Let them cool completely to crisp up fully.

Frequently Asked Questions

Can I make these crackers gluten-free?

Yes! Substitute with a 1:1 gluten-free flour blend designed for baking.

What herbs go well with tomato?

Oregano, thyme, sage, and basil pair beautifully. Feel free to experiment based on your taste.

Can I add seeds or toppings?

Definitely—sesame seeds, flaky salt, or crushed red pepper flakes work great for extra texture and flavor.

How do I make the crackers extra crispy?

Roll the dough thin, bake fully until golden, and let them cool uncovered to remove residual moisture.

Are these crackers good for kids?

Yes! They're flavorful but mild, and you can cut them into fun shapes for lunchboxes.

How to Freeze

You can freeze the unbaked dough for up to 1 month. Wrap tightly in plastic wrap and foil, then thaw in the refrigerator before rolling out and baking. For baked crackers, store in a freezer-safe container and re-crisp in a 300°F oven for 5–7 minutes before serving.

How to Store

Let the crackers cool completely, then store them in an airtight container at room temperature. They stay fresh and crispy for up to 7 days. Add a silica packet or a dry paper towel to absorb excess moisture.

How To Make Tomato Crackers

Step 1

Step 1

Prepare the dough:
In a mixing bowl, combine flour, parmesan, sage, oregano, garlic powder, salt, water, olive oil, and tomato paste. Stir until a dough forms, then knead briefly until smooth and compact.

Prepare the dough:
In a mixing bowl, combine flour, parmesan, sage, oregano, garlic powder, salt, water, olive oil, and tomato paste. Stir until a dough forms, then knead briefly until smooth and compact.

Step 2

Step 2

Roll out the dough:
Place the dough between two sheets of parchment paper and roll it out evenly to a thin layer, about 2–3 mm thick.

Roll out the dough:
Place the dough between two sheets of parchment paper and roll it out evenly to a thin layer, about 2–3 mm thick.

Step 3

Step 3

Cut into crackers:
Use a pasta cutter or sharp knife to slice into squares or desired shapes. Transfer to a baking tray lined with parchment paper.

Cut into crackers:
Use a pasta cutter or sharp knife to slice into squares or desired shapes. Transfer to a baking tray lined with parchment paper.

Step 4

Step 4

Dock and bake:
Prick each cracker with a fork to prevent bubbling. Bake in a preheated oven at 360°F (180°C) for 30 minutes, or until crisp and golden.

Dock and bake:
Prick each cracker with a fork to prevent bubbling. Bake in a preheated oven at 360°F (180°C) for 30 minutes, or until crisp and golden.

Step 5

Step 5

Cool and serve:
Let crackers cool completely before serving. Enjoy solo, with dips, or as part of a charcuterie board.

Cool and serve:
Let crackers cool completely before serving. Enjoy solo, with dips, or as part of a charcuterie board.