Parmesan Cheese Crackers

All you need to make cheese crackers is one ingredient: a chunk of parmesan cheese. If you like that ingredient, you'll like this appetizer or salad accompaniment. And it's ready in 15 minutes or less.

Ingredients

 2 tablespoons thinly shredded parmesan cheese
 1 cracker
Nutrition Facts
Amount Per Serving
Calories 58Calories from Fat 60
% Daily Value *
Total Fat 3.9g6%
Saturated Fat 2.4g12%
Cholesterol 9.6mg4%
Sodium 227mg10%
Total Carbohydrate 0.5g1%
Dietary Fiber 0.0g0%
Protein 5.1g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

Lightly oil a nonstick baking sheet, or cover a regular baking sheet with silicone-finished parchment or a silicone liner. Mound thinly shredded parmesan cheese on the pan, using 2 tablespoons per cracker. Place the portions at least 6 inches apart, then spread each mound into a 5- to 6-inch round with your fingertips.

Step 2
2

Bake in a 375° oven until cheese is pale golden brown and melded together, 3 to 4 minutes. Watch carefully - cheese tastes scorched if overbaked.

Step 3
3

While crackers are hot and flexible, lift from pan 1 at a time with a wide spatula and drape over a rolling pin (or a room-temperature wine bottle) until cool and rigid. Then use or package airtight at once. (If making crackers ahead, refrigerate up to 6 days.)

Step 4
4

Note: To get a lacy look, the cheese must be freshly shredded (the longer the shreds, the better) so it sticks together.

Step 5
5

Nutritional analysis per cracker.

Ingredients

 2 tablespoons thinly shredded parmesan cheese
 1 cracker

Directions

Step 1
1

Lightly oil a nonstick baking sheet, or cover a regular baking sheet with silicone-finished parchment or a silicone liner. Mound thinly shredded parmesan cheese on the pan, using 2 tablespoons per cracker. Place the portions at least 6 inches apart, then spread each mound into a 5- to 6-inch round with your fingertips.

Step 2
2

Bake in a 375° oven until cheese is pale golden brown and melded together, 3 to 4 minutes. Watch carefully - cheese tastes scorched if overbaked.

Step 3
3

While crackers are hot and flexible, lift from pan 1 at a time with a wide spatula and drape over a rolling pin (or a room-temperature wine bottle) until cool and rigid. Then use or package airtight at once. (If making crackers ahead, refrigerate up to 6 days.)

Step 4
4

Note: To get a lacy look, the cheese must be freshly shredded (the longer the shreds, the better) so it sticks together.

Step 5
5

Nutritional analysis per cracker.

Parmesan Cheese Crackers
IngredientsDirections

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