Crunchmaster's rice crackers use olive oil (good!) but contain maltodextrin, natural flavors, and yeast extract. This DIY version replaces these with clean organic ingredients while maintaining the satisfying crunch and rosemary-olive flavor profile.
Based on: Crunchmaster Rosemary & Olive Oil Crunchy Baked Rice Crackers
· Makes approximately 45 servings
· Serving: 14 crackers (30g)
Why This Recipe is Seed Oil Free
Commercial Crunchmaster Rosemary & Olive Oil Crunchy Baked Rice Crackers from Crunchmaster often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Crunchmaster Rosemary & Olive Oil Crunchy Baked Rice Crackers may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic brown rice flour
800g (about 6.5 cups) · Anthony's Organic Brown Rice Flour
Primary base that provides structure and nutty flavor foundation
Step 1. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper. In a large mixing bowl, combine 800g brown rice flour, 100g potato starch, 15g dried rosemary, 8g sea salt, 5g onion powder, and 3g garlic powder. Whisk thoroughly for 2-3 minutes to ensure even distribution—this prevents flavor pockets and ensures every cracker tastes consistent.
Step 2. Add 100g sesame seeds, 50g flax seeds, and 50g quinoa to the flour mixture. Stir gently with a wooden spoon to distribute seeds evenly without crushing them. The variety of seeds creates textural interest and nutritional density.
Step 3. In a separate bowl, whisk together 150ml olive oil with 180ml (3/4 cup) warm water. The water should be just warm to touch (about 100°F)—this helps the dough come together more easily. Pour this liquid mixture into the dry ingredients gradually while stirring continuously.
Step 4. Mix with clean hands or a wooden spoon until the dough forms a cohesive mass that holds together when pressed. The texture should be like wet sand that clumps when squeezed—not sticky, but not crumbly either. If too dry, add water 1 tablespoon at a time; if too wet, add rice flour 1 tablespoon at a time.
Step 5. Divide dough in half. Place each half between two sheets of parchment paper and roll to 1/8-inch thickness (about 3mm). The thinner you roll, the crispier the crackers will be. Use a ruler to check thickness—uneven rolling creates some crackers that burn while others stay soft.
Step 6. Remove top parchment and cut into rectangles about 1.5 x 2 inches using a pizza wheel or sharp knife. You should get approximately 630 crackers total (45 servings of 14 crackers each). Score lightly but don't separate pieces completely—they'll break apart easily after baking.
Step 7. Transfer parchment with scored dough directly onto prepared baking sheets. Bake for 18-22 minutes, rotating pans halfway through, until edges are golden brown and centers sound hollow when tapped. Watch carefully in the final minutes as they can go from perfect to burned quickly.
Step 8. Cool completely on baking sheets for 10 minutes before breaking apart along score lines. Store in airtight containers for up to 2 weeks at room temperature, or freeze for up to 3 months. These actually improve in flavor after 24 hours as the rosemary oil disperses throughout.
Storage
Store in airtight containers at room temperature for up to 2 weeks. For maximum crispiness, add a small packet of food-grade silica gel. Can be frozen for up to 3 months—thaw at room temperature for 30 minutes before serving.
Cost Comparison
Cost per serving (homemade)$0.17
Cost per serving (store-bought)$0.42
Savings60%
High upfront ingredient costs pay off quickly with bulk quantities. Most ingredients last for 6+ months of regular cracker making. The organic quality and seed oil-free profile justifies any premium over commercial versions.