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.


Recipe from


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


2 tablespoons thinly shredded parmesan cheese
1 cracker


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.