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Parmesan Cheese Crackers

Yield
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 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

How to Make It

  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.

  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.

  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.)

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

  5. Nutritional analysis per cracker.