Raincoast Crisps Fig & Olive Crackers (Copycat Recipe)
Make crisp fig-and-olive crackers by baking a seeded quick-bread loaf, chilling it until firm, and slicing it very thin. Bake the slices at a lower temperature until dry, turning once. The key details are well-drained olives, slices about ⅛ inch thick, and full cooling before storage so the crackers stay crisp.
Homemade fig-and-olive crisps take two bakes, but the work is simple: mix one batter, bake it as a loaf, then turn thin slices into crackers. That method gives you the sweet, savory flavor and crisp texture associated with Raincoast-style crackers, with ingredients that are easy to find.
The most important steps are not fancy ones. Drain the olives well, let the loaf cool, and chill it before slicing. In my recipe work, I treat those steps as part of the recipe, not optional extras. They help you avoid a gummy loaf and uneven slices.
Fig-and-olive cracker recipe at a glance
This recipe makes about 40 to 50 crisps, depending on how thinly you slice the loaf and its final size. You bake the loaf first, then bake the slices until dry. A standard loaf pan, parchment, and a metal baking sheet are enough; no special equipment is needed.
| Detail | Measure or cue |
|---|---|
| Oven temperature for loaf | 350°F (177°C) |
| Loaf bake time | 35–40 minutes |
| Freezer time before slicing | 60–90 minutes |
| Slice thickness | ⅛ inch (about 3 mm) |
| Oven temperature for crisps | 300°F (149°C) |
| Crisp bake time | 15–20 minutes per side |
| Approximate yield | 40–50 crisps |
Times can vary with oven calibration, loaf size, and slice thickness. Use the visual and touch cues in the method as well as the clock.
Ingredients and equipment
The ingredient balance brings together figs and a little brown sugar for sweetness, olives for savory flavor, and seeds for crunch. Buttermilk moistens the quick-bread batter, while baking soda helps it rise. Measure the flour carefully and drain the olives before mixing.
Ingredients
- 1 cup (125 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon fine salt
- 1 cup (240 mL) buttermilk
- 2 tablespoons brown sugar
- ½ cup chopped dried figs
- ½ cup chopped olives, well drained
- ¼ cup pumpkin seeds
- ¼ cup sunflower seeds
- 1 tablespoon sesame seeds
- 1 teaspoon chopped fresh rosemary
Equipment
- Standard loaf pan
- Parchment paper
- Cooling rack
- Sharp knife
- Uncoated metal baking sheet
A standard aluminum or stainless-steel loaf pan works. Aluminum conducts heat quickly; stainless steel may heat less evenly. Line the pan with parchment, especially when using aluminum, and avoid prolonged contact between acidic ingredients and unlined reactive metal. Check that your cookware is rated for oven use.
How to make the loaf and slice it cleanly
The loaf is a quick bread, which means it uses baking soda for lift rather than yeast and does not need proofing. Mix only until the ingredients come together. Once the loaf is fully cool, a short freeze firms it enough to help you cut thin, even slices without crushing the figs and olives.
Mix and bake the loaf
Heat the oven to 350°F (177°C). Line a standard loaf pan with parchment, leaving some paper over the sides so you can lift out the loaf later.
Drain the olives thoroughly, then pat them dry with a clean towel or paper towel. This small step matters: extra brine or water can make the center damp and the batter harder to bake through.
In a bowl, whisk the flour, baking soda, and salt. Stir in the buttermilk and brown sugar. Fold in the figs, olives, pumpkin seeds, sunflower seeds, sesame seeds, and rosemary just until combined. The batter will be thick and full of pieces.
Spread the batter evenly in the pan. Bake for 35–40 minutes, until the center is set and a tester inserted in the middle comes out without wet batter. A few moist crumbs are fine; wet batter means it needs more time.
Lift the loaf from the pan and cool it completely on a rack. Do not rush this step. A warm loaf can compress or tear when sliced.
Chill, slice, and bake twice
Wrap the cooled loaf and freeze it for 60–90 minutes. It should feel firm but not rock-hard. If it is too hard to cut safely, let it sit at room temperature for a few minutes.
Use a sharp knife to slice crosswise into pieces about ⅛ inch (3 mm) thick. Try to keep the slices even: thicker pieces take longer to dry, while very thin pieces may brown or break sooner. Arrange them in a single layer on an uncoated metal baking sheet.
Lower the oven to 300°F (149°C). Bake for 15–20 minutes, turn each slice, then bake for another 15–20 minutes. The slices should feel dry and crisp after cooling. If they start to brown before they dry, lower the oven temperature slightly and extend the bake.
Cool the crisps fully before deciding whether they are done. They firm as they cool, so a slice that feels slightly flexible while hot may become crisp at room temperature.
Troubleshooting and equipment care
Most problems with homemade fig-and-olive crisps come down to moisture, slice thickness, or oven heat. Check those first before changing the ingredient amounts. Metal bakeware does not need seasoning, and a few simple care steps help it release cleanly and last longer.
Fix common texture problems
Use this table to match what you see with a practical next step. Make one adjustment at a time so you can tell what helped.
| What you notice | Likely reason | What to do |
|---|---|---|
| Loaf feels gummy inside | Olives were wet, or the center needed more baking | Drain and pat olives dry; check the center before removing the loaf |
| Slices tear or squash | Loaf was warm or not firm enough | Cool fully, then freeze 60–90 minutes |
| Some crisps burn while others stay soft | Slices vary in thickness, or the pan heats unevenly | Aim for ⅛-inch slices; rotate the sheet if your oven has hot spots |
| Crisps soften in storage | Slices were not fully dry or cool | Bake longer at 300°F as needed; cool fully before sealing |
| Slices brown before drying | Oven may be too hot for the slice thickness | Lower the temperature slightly and extend the bake |
If the loaf is hard to slice after freezing, let it soften briefly rather than forcing the knife through. For a very soft or damp center, return slices to the oven and dry them at 300°F. Check often, since thin slices can go from crisp to overly browned quickly.
Choose and care for the pan
Parchment makes it easier to lift out the loaf and helps reduce scrubbing from baked sugars. Use cookware within its maker’s oven-temperature rating. Avoid unlined reactive copper or bare aluminum for prolonged contact with acidic ingredients such as olives; lining the loaf pan provides a barrier.
For the second bake, use an uncoated metal sheet for direct, predictable heat transfer. Stainless steel and aluminum are both suitable, though stainless steel may heat less evenly. Do not use aerosol cooking spray on nonstick bakeware, since residue can build up and affect release.
Let the pan and sheet cool before washing. Clean them with warm water and mild detergent, then dry them well. Do not rinse hot metal with cold water; a sudden temperature change can warp it. Stainless steel, aluminum, and coated bakeware do not need seasoning. Avoid using cast iron for this wet, acidic batter unless it is thoroughly enameled.
Serving, storing, and adapting the crisps
These crackers balance fig sweetness with the salty, savory taste of olives, so they work well on a snack board or alongside soup. Their firm texture suits soft toppings. Store them only when completely cool, since trapped warmth can create moisture in the container.
Pairings and storage
Serve the crisps with cheese, sliced fruit, or dips. Soft, tangy cheeses are a natural match for the sweet figs and savory olives. For a simple snack, add a cheese spread or serve them with fruit; no extra preparation is needed.
Place fully cooled crisps in an airtight container. If they soften, spread them on a baking sheet and re-crisp at 300°F (149°C) for several minutes. Let them cool before sealing the container again. Do not pack them while warm, and make sure the slices feel crisp before storing.
If you want to change the flavor, keep the main structure of the recipe intact: flour, buttermilk, baking soda, and the two-stage bake are what make the loaf and crisps work. You can adjust the herbs or the mix of seeds, but keep added ingredients dry and chopped small enough to slice through.
Frequently asked questions
These answers cover the most common questions about making, baking, and keeping fig-and-olive crisps. Use the temperature and texture cues as your guide, since ovens and loaf pans can vary. The main rule is simple: dry the slices fully, then cool them before storing.
Can I make the loaf ahead of time?
Yes. Cool it completely, wrap it, and freeze it for 60–90 minutes before slicing. You can also chill it until firm, but do not slice it warm.
Why do I need to freeze the loaf before slicing?
Chilling firms the loaf, which makes it easier to cut thin, even slices. The loaf should be firm but still easy to cut with a sharp knife.
How thin should I slice the loaf?
Aim for ⅛ inch, or about 3 mm. Thicker slices may need more drying time, while very thin slices can brown or break more easily.
Can I use green or black olives?
Use the olives you prefer, as long as they are chopped, well drained, and patted dry. Excess moisture can make the loaf gummy.
How do I know when the crisps are done?
They should feel dry after baking on both sides. Cool one fully before judging it, since the texture firms as it cools.
Why did my crisps soften after storage?
They may have been under-dried, packed while warm, or stored before they cooled fully. Re-crisp them at 300°F and cool completely before sealing.
Can I bake the slices on parchment?
An uncoated metal baking sheet is the recommended setup for the second bake. Parchment is useful in the loaf pan for easy removal.
How should I clean the baking sheet?
Let it cool first, then wash with warm water and mild detergent. Do not run cold water over hot metal, which can warp it.
Can I use cast iron for the loaf?
Avoid using cast iron unless it is thoroughly enameled. The wet batter and acidic olives can damage the seasoning on bare cast iron.
What should I serve with fig-and-olive crisps?
Try cheese, fruit, or dips. Soft, tangy cheese pairs especially well with the figs’ sweetness and the olives’ savory flavor.
(This article was written by one of our staff writers, Steven R. Bancroft. Visit our Meet the Team page.)
