Just four ingredients, topped with the perfect amount of sea salt

Sea Salt Crackers Recipes + Pairings

- RECIPE 01-
Sea-Salt Cracker Pizza
An avid fan sent in this quick cracker-pizza recipe.
  • Pizza or tomato sauce
  • Shredded mozzarella cheese
  • Firehook Sea Salt crackers


  1. Preheat your broiler or toaster oven. Lay out a number of Firehook Sea Salt crackers on a toaster pan or cookie sheet.
  2. Spread a tablespoonful of pizza sauce on each cracker (you can leave one end free for “a handle” if you want).
  3. Sprinkle shredded mozzarella over the crackers, trying to keep the cheese on the crackers — not the pan — if you can.
  4. Run the pan under the broiler for a minute or two, watching closely so the cheese is bubbly but not burned.
  5. Serve immediately to hungry fans.

- RECIPE 02-

Labneh with Fresh Herbs and Olive Oil

At its simplest, labneh is just yogurt strained to lose most of its whey, or liquid.

  • 16 ounces plain full-fat yogurt (not Greek yogurt)
  • Sea Salt


  1. Start with 16 ounces plain full-fat yogurt (not Greek yogurt), and add a healthy pinch of sea salt. Line a mesh strainer with a double layer of cheesecloth, and rest the strainer over a deep bowl. Stir the salt in well, then pour the yogurt into the cheesecloth.
  2. Bring the edges of the cloth together so you have a bundle; tie the cloth together. Cover the whole bowl, and place it in the refrigerator for 24 hours or more. The liquid will drain into the bowl, thickening the yogurt.
  3. Remove yogurt—now labneh—from the cloth into a small bowl and stir in minced fresh herbs. Drizzle good olive oil over the top and serve with Firehook Za’atar or Spicy Sesame crackers.

- RECIPE 03-

Tomato Soup

This is a smooth, classic version that everyone in the family can eat. Room temperature or hot, it’s the perfect partner for Firehook Sea Salt or Hummus Crunch crackers. Adapted from our friends at Loulies. Serves 6.

  • 3 Tbs. good olive oil
  • 1 large onion, diced
  • 2 carrots, peeled and diced
  • Kosher or coarse salt and freshly ground black pepper, to taste
  • 5 cups cored, peeled, seeded and chopped tomatoes (canned are fine; include their juices)
  • 1½ tsp. fresh thyme leaves
  • 1½ cup chicken stock or broth, or vegetable stock
  • Fresh soft goat cheese or crème fraiche
  • Fresh parsley, basil or other green herbs, minced


  1. Place oil in a large, deep saucepan and turn heat to medium. When the oil is hot, add onions and carrots. Season with salt and pepper and cook, stirring, until onion begins to soften (about 7 minutes).
  2. Add tomatoes and herbs, and cook until the tomatoes begin to break up (about 10 minutes). Add stock, and bring just to the boil. Take mixture off heat and let cool a bit.
  3. When the mixture has cooled, place in a blender to puree, or use immersion blender to puree. If the mixture is too thick, add a little stock, cream or water. Reheat and serve with a dollop of fresh goat cheese and a sprinkle of chopped green herbs.


Sea Salty

Top Sea Salt crackers with thin slices of Swiss cheese. Add a thin round of salami. Makes those weekend midday munchies go away.