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Homemade Prosciutto Crackers with Rosemary

These easy-to-make homemade prosciutto crackers take less than 20 minutes to make from start to finish. They are perfect for snacking or entertaining. Enjoy them plain or pair them with wine, figs, cheese, or meats.

Detail of baked crackers.

updated from 2012


This quick and easy recipe is perfect if you need something small to nibble on, or you are hosing a last-minute party.

Detail of baked crackers, showing rosemary and prosciutto.


This tasty dough may be prepared quickly using a food processor. Don’t worry, you can make it by hand if you don’t have a food processor to do the work. To make prosciutto crackers by hand, follow the directions in the recipe card.

Pulse dry ingredients with ham, until combined and prosciutto ham is chopped into small pieces (steps 1-2).

Bowl with dry ingredients.

While pulsing, add water and olive oil to dry ingredients and mix until thoroughly combined and big clumps of dough form (steps 1-3). Invert dough pieces onto a lightly floured work surface and gather them into a ball, cover with a food wrap and let rest for 5 minutes (steps 5-6).

Bowl of a food processor with dough.


On parchment paper or a silicone baking mat, roll the dough out to about 1/16 inch thick sheet.

Ball of dough on a silicone mat.
Rolled dough on a silicone mat.

Trim the edges to make an even rectangle, then cut up strips with a pastry wheel. I used a red rolling guide that is 1-inch wide to make even 1-inch wide strips.

Hand holding a pastry wheel, cutting strips of dough.

If the guide or anything else you use to cut up even strips is sticking to the dough, dust it lightly with the flour.

Dough on a silicone mat.
Dough cut up into strips.

Continue cutting strips in the opposite direction.

Sliced dough.
Fluted pastry wheel resting on a cut-up sheet of dough.


Bake crackers in the oven at 380F (190C) until lightly golden around the edges, about 10-12 minutes.

View from the above cut up dough into small squares.

Let crackers cool and then store in an airtight container for up to a week.

Baked crackers on a silicone baking mat.


  • Delicious Appetizer – serve crackers along with cheese, fig spread, grapes and wine
  • Prepare a showstopper charcuterie – arrange crackers, cheese, meats, and fruits on a board. How to make an easy charcuterie board via Ahead of Thyme.
  • Use crackers as garnish for soups and salads.
  • Make cute little crackers sandwiches with pepper paste and cheese. Do you remember movie called The Terminal? Tom Hanks’ character made sandwiches using saltines.
  • Crackers are great picnic food, too.
  • Take them along with you on a hike or a walk.
Baked square crackers.


Rosemary Prosciutto Crackers

This recipe makes about 80 1-inch x 1-inch crackers.
1 Serving = 10 crackers
Course Appetizer, Side Dish, Snack
Cuisine American
Keyword best homemade crackers, crispy crackers, crispy homemade crackers, easy homemade crackers, homemade crackers, proscuitto crackers
Prep Time 10 minutes
Servings 8 servings
Author Hani


  • food processor, or chopper (optional)
  • baking sheet
  • pastry wheel or knife
  • silicone baking mat or parchment
  • Rolling Pin


  • 2 cups all-purpose flour ( 280grams)
  • 1 tsp baker's ammonia
  • 1 1/4 tsp salt
  • 1/4 tsp granulated sugar
  • 1/8 tsp freshly ground black pepper
  • 1 tsp fresh rosemary leaves or 1/2 tsp dry rosemary
  • 3 slices prosciutto
  • 4 tbsp finely grated Parmesan cheese
  • 1/2 cup cold water or milk (120ml)
  • 1/4 cup olive oil
  • 1/2 tsp kosher salt for sprinkling



  • By Hand: finely chop prosciutto slices (3 slices) and fresh rosemary ( 1 teaspoon). Into a bowl, pour flour (2 cups, 280 grams), parmesan (4 tablespoons) baker's ammonia (1 teaspoon), salt ( 1 teaspoon and 1/4 teaspoon), ground pepper (1/8 teaspoon), and sugar (1/4 teaspoon). Add chopped prosciutto and rosemary. Stir well.
  • In a small bowl combine water (1/2 cup, 120ml), olive oil (1/4 cup),
  • Gradually pour the liquid over the dry ingredients while stirring the mixture with a fork or spoon. Gather dough into a ball. Cover the dough with a food wrap and leave it to rest for 5-10 minutes
  • With a Food Processor: into a bowl of your food processor, add flour, baker's ammonia, salt, rosemary, prosciutto slices, ground pepper, and sugar.
    Pulse until well combined, and the prosciutto is cut into small pieces. While pulsing, gradually pour in water and olive oil.
    Turn off the food processor and dump dough pieces onto a work surface lightly dusted with flour. Gather dough into a ball. Cover the dough with a food wrap and leave it to rest for 5-10 minutes.

Roll Out Crackers

  • Preheat oven to 380F (190C).
  • Roll the dough onto a silicone baking mat to about 1/16 inch thick. Cut it up with a pastry wheel into squares, rectangles or triangles.

Bake Crackers

  • Slide the baking mat onto a baking sheet and bake crackers in the oven until lightly golden brown around the edges, about 10 -12 minutes.
  • When you open the oven, you'll notice a potent ammonia smell. Please don't worry. This is normal. Crackers won't smell or taste like ammonia.
  • Let crackers cool, and then store them in an airtight container for up to a week.


  • I don’t have baker’s ammonia; what can I use in place of baker’s ammonia? – You can use baking powder.
  • Baker’s Ammonia produces lighter, crispier crackers and cookies. It doesn’t leave behind a soapy/metallic taste like baking soda and baking powder.

This post was originally published on September 8th, 2012. On February 18th, 2023, I updated this recipe with new step-by-step photos, a recipe card, and written text.

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  1. Getting ready to bake these this weekend coming up. I keep bakers ammonia for crackers. It’s an absolute must with me to preserve that crispness. Ive got my pasta roller ready too. Thanks for sharing!! I love this recipe already!

  2. The dough really fought back using a rolling pin. I’ll machine it with the pasta machine next time instead. The crackers crisped once out of the oven.

    I did spray them with olive oil as they came out of the oven.

    1. Thanks for sharing Suz. I just got my pasta machine and will definitely use it to make these. I find that resting the dough really helps to make it more relaxed so it rolls better. How did you like them?

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