With just three ingredients and no mixing, kneading or rolling, these Ridiculously Easy Olive Oil Rosemary Crackers take 15 minutes from start to finish. They're also ridiculously delicious!
Preheat oven to 375 °F. Line a sheet pan with parchment paper. Place several thicknesses of paper toweling on a work surface.
Cut the egg roll wrappers in half and stack them on top of each other. Cut the halves into 3 equal rectangles.
Drizzle the olive oil onto the parchment paper-lined pan. Rub the olive oil with your fingers to coat the parchment paper.
Lay one rectangle of egg roll wrapper on the oiled pan, then flip it over so the oiled side is up. Repeat with all the pieces, arranging them in rows. Rub the tops of the crackers with your fingers to make sure the oil is evenly distributed.
Sprinkle lightly with salt, then with the rosemary.
Bake for about 5-6 minutes or until lightly golden and crisp. They will continue to deepen in color a bit after being removed from the oven so don’t allow them to get too brown.
Transfer crackers to the paper towels to cool. Store in an airtight container. Enjoy with hummus or dips or on their own.
See Café Tips above in the post for more detailed instructions and tips to ensure success.