Parmesan Cheese Crackers

recipe
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.

Yield:

Recipe from

Sunset

Nutritional Information

Calories 58
Caloriesfromfat 60 %
Protein 5.1 g
Fat 3.9 g
Satfat 2.4 g
Carbohydrate 0.5 g
Fiber 0.0 g
Sodium 227 mg
Cholesterol 9.6 mg

Ingredients

2 tablespoons thinly shredded parmesan cheese
1 cracker

Preparation

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.

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.

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.)

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

Nutritional analysis per cracker.

Note:

December 1997
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