Parmesancrackers Recipes
PARMESAN AND THYME CRACKERS
Provided by Ina Garten
Categories appetizer
Time 1h10m
Yield 30 to 36 crackers
Number Of Ingredients 6
Steps:
- Place the butter in the bowl of an electric mixer fitted with a paddle attachment and mix until creamy. Add the Parmesan, flour, salt, thyme and pepper and combine.
- Dump the dough on a lightly floured board and roll into a 13-inch long log. Wrap the log in plastic wrap and place in the freezer for 30 minutes to harden.
- Meanwhile, preheat the oven to 350 degrees F.
- Cut the log crosswise into 1/4 to 1/2-inch thick slices. Place the slices on a sheet pan and bake for 22 minutes.
PARMESAN CRISPS
Provided by Giada De Laurentiis
Categories appetizer
Time 10m
Yield 8 to 10 crisps
Number Of Ingredients 1
Steps:
- Preheat oven to 400 degrees F.
- Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
- Bake for 3 to 5 minutes or until golden and crisp. Cool.
PARMESAN CREAM CRACKERS
Crackers can be made with just flour and water (as in water crackers, or matzo), but like almost everything else, they're better with richer ingredients. These are typically made with butter, oil, and milk or cheese, or both, along with flavorings like seeds, herbs and spices. I like a simple, flakey, buttery cracker, often with cheese. This could stem from my childhood addiction to Cheez-Its. Once you get the hang of it, which will take exactly one try, play around. You might skip the cheese and add freshly chopped rosemary or thyme to the dough. Swapping pepper for salt as a topping makes a difference. Or top with minced garlic or onion, sesame or poppy seeds, or whatever is on your favorite commercial cracker. In every case, you are going to make it better.
Provided by Mark Bittman
Categories easy, quick, appetizer
Time 20m
Yield About 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees. Line a baking sheet with parchment paper or lightly dust with flour. Put flour, salt, cheese and butter in bowl of a food processor. Pulse until flour and butter are combined. Add about 1/4 cup cream or half-and-half and let machine run for a bit; continue to add liquid a teaspoon at a time, until mixture holds together but is not sticky.
- Roll out dough on a lightly floured surface until 1/2-inch thick or even thinner, adding flour as needed. Transfer sheet of dough to prepared baking sheet (drape it over rolling pin to make it easier). Score lightly with a sharp knife, pizza cutter or a pastry wheel if you want to break crackers into squares or rectangles later on. Sprinkle with salt or other topping if you like.
- Bake until lightly browned, about 10 minutes. Cool on a rack; serve warm or at room temperature or store in a tin for a few days.
Nutrition Facts : @context http, Calories 291, UnsaturatedFat 5 grams, Carbohydrate 25 grams, Fat 17 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 11 grams, Sodium 203 milligrams, Sugar 1 gram, TransFat 0 grams
PARMESAN SESAME CRACKERS
These rustic-looking crackers are crispy, crunchy and topped with cheese and plenty of seeds. Perfect for parties, they're missing only the preservatives and additives of store-bought alternatives! -ELENA IORGA, HELENA, MONTANA
Provided by Taste of Home
Categories Snacks
Time 40m
Yield 4 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. In a small bowl, combine the first 6 ingredients. Gradually add 2/3 cup water and oil, tossing with a fork until dough forms a ball. Turn onto a lightly floured surface; knead 8-10 times., Divide dough in half. Roll each ball directly on a baking sheet coated with cooking spray into a 12x9-in. rectangle. Pierce dough with a fork., Whisk together egg white and remaining water; brush over dough. Combine topping ingredients; sprinkle over tops., Score each pan of dough into 24 pieces. Bake until golden brown, 15-18 minutes. Immediately cut along the scored lines; cool in pans on wire racks. Store in an airtight container.
Nutrition Facts : Calories 44 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 47mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
EASY PARMESAN CRISPS
Want a crunchy low carb snack that takes only a few minutes to make? You can bake up a batch of easy Parmesan cheese crisps in less than ten minutes!
Provided by Lisa MarcAurele
Categories Snack
Time 6m
Number Of Ingredients 1
Steps:
- Preheat oven to 400°F
- Place each tablespoon of cheese on parchment paper or silicone lined baking sheet about 1 to 2 inches apart.
- Bake about 3-5 minutes. Edges should be browned, but not burned.
- Remove from oven and allow to cool on rack. Store in airtight container.
Nutrition Facts : ServingSize 6 chips, Calories 118 kcal, Carbohydrate 1 g, Protein 11 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 481 mg, Sugar 1 g
SPICY PARMESAN CRACKERS
Get the recipe for Spicy Parmesan Crackers.
Provided by Paige Grandjean
Time 15m
Number Of Ingredients 5
Steps:
- Preheat oven to 300°F.
- Combine olive oil, Parmesan, paprika, and cayenne. Pour over saltine crackers in a large bowl, cover tightly with plastic wrap and shake until well coated.
- Bake on a parchment paper-lined rimmed baking sheet for 10 minutes.
Nutrition Facts : Calories 213 kcal, Carbohydrate 4 g, Cholesterol 87 mg, Protein 12 g, Sodium 392 mg, Sugar 0 g, Fat 16 g, UnsaturatedFat 0 g
CRISPY LOW CARB PARMESAN ALMOND CRACKERS
Shredded parmesan and almond slices bake up for a crunchy keto snack!
Provided by Marley (Sister Sidekick)
Yield 5 servings
Number Of Ingredients 2
Steps:
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
- Spread half the parmesan cheese onto the prepared pan creating a rectangle that's approximately 8" x 14". Evenly sprinkle the gently crushed, sliced almonds over the cheese. Layer the remaining cheese over the almonds. Use your hands to push any stray bits into the rectangle forming an even edge.
- Bake for 10 minutes (cheese will be bubbly and melting). Remove from oven. Allow crackers to rest for about 30 seconds. Using a pizza cutter, slice the dough first lengthwise, then widthwise. I usually make 4 cuts lengthwise and 8 cuts widthwise which results in 45 individual crackers. Gently separate each cracker.
- Return to oven for 7-10 minutes until crackers begin to turn golden. Remove from oven. Place crackers on a cooling rack for 10 minutes and they will crisp as they cool.
- Note: If your crackers are not crispy after cooling, you can return them to the oven for a few more minutes.
More about "parmesancrackers recipes"
HOMEMADE PARMESAN AND ROSEMARY CRACKERS | FOODAL
From foodal.com
5/5
- Cut the butter and cheese into the flour mix by using a pastry cutter if you have one, or two knives like I did, until you get a sand-like mixture.
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CRUNCHY PARMESAN CRACKERS | KING ARTHUR BAKING
From kingarthurbaking.com
- Preheat the oven to 400°F. Get out several large baking sheets; no need to grease them., Whisk together the flour, salt, pepper, and Parmesan., Add the cold butter, working it in until no large pieces remain; a mixer works well here., With the mixer running (or stirring all the while), drizzle in milk until the dough comes together; you may not use the entire 1/2 cup., Gather the dough into a ball, and squeeze it a few times to bring it together.
- Divide it into three pieces. If you have a scale, they'll weigh about 6 1/2 ounces (187g) each., Working with one piece of dough at a time, flatten it into a rough square, and place it on a lightly floured work surface.
- Roll the dough 1/8" thick; it'll be about 10" square (or an 11" circle, if your rolling efforts result in a circle)., Transfer the dough to a piece of parchment or aluminum foil.
- Using a sharp knife, pizza cutter, or pastry wheel, cut the dough into 1" squares; don't separate them.
5 HOMEMADE CRACKER RECIPES I TASTE OF HOME
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PARMIGIANO CRACKERS | RICARDO
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IRRESISTIBLE ALMOND PARMESAN CRACKERS - HOW TO MAKE DINNER
From howtomakedinner.com
Estimated Reading Time 4 mins
- Add ground almonds, egg, salt, and garlic powder, and blend together until it forms a ball. This can be done in a food processor, or by hand.
- Cut the dough to the shape of crackers that you want, I normally go for classic rectangles. You can use a large chef’s knife or a pizza cutter for this part.
PARMESAN CRACKERS - SEASONAL RECIPES
From kitchenkonfidence.com
Estimated Reading Time 3 mins
- Combine butter, flour and Parmesan cheese in a food processor and pulse until a crumbly dough comes together. Pinch a small amount of the dough. If the dough holds together, it is ready. If the dough does not hold together, add a tablespoon of ice cold water, pulse to combine and do the pinch test again. Keep in mind, this is a very dry dough - don't get crazy adding cold water.
- Turn your dough out onto a silpat or sheet of parchment paper and form it into a ball. Cut the ball in half and form each half into a flat disc. Wrap the two discs in plastic wrap and chill in the refrigerator until firm (at least 2 hours).
- Take one dough disc from the fridge and unwrap. Lightly flour a work surface (I use my silpat), a rolling pin and the dough disc. Roll the dough to a ¼ inch thickness, working from the center of the dough out. Using a cookie cutter, cut out individual crackers and place on the lined baking sheet 1 inch apart. I used a small cookie cutter to form bite-sized crackers. You could certainly use any sized cookie cutter for this recipe. Repeat these steps with the remaining dough disc.
HOMEMADE PARMESAN CHEESE CRACKERS | KITCHEN @ HOSKINS
From kitchenathoskins.com
Estimated Reading Time 3 mins
- Add milk ( To be exact, measure milk with a 1/4-cup dry measuring cup instead of a liquid measuring cup). Prosee dough until it begins to gather together (about 20 seconds).
ALMOND FLOUR CRACKERS (4 INGREDIENTS) - THE SIMPLE VEGANISTA
From simple-veganista.com
Estimated Reading Time 6 mins
- Flax mixture: In a small bowl, mix the flaxseed meal and water. Set aside for 10 minutes, stirring every so often. The mixture will be gooey when ready. This is the binder for the mixture (and it includes healthy omega’s!).
- Almond flour: You can buy almond flour or make it close enough at home. In a blender/food processor, grind 1 and 1/4 cup raw almonds into a fine powder or meal type consistency – it doesn’t have to be perfect, but the finer, the better.
- Make the dough: In a medium-size bowl, combine the almond flour, flax mixture, salt, and optional seasonings.
PARMESAN CHIVE AND GARLIC KETO CRACKERS | PEACE LOVE AND ...
From peaceloveandlowcarb.com
5/5 Estimated Reading Time 4 mins
- Preheat the oven to 340°F. Line two large rimmed baking sheets with parchment paper or a silicone baking mat.
- In a large mixing bowl, combine the almond flour, parmesan cheese, garlic powder, and chives. Mix until all ingredients are well incorporated.
- Pour the wet ingredients into the dry ingredients and mix until a soft dough forms. It may be crumbly at first, but continue mixing it until it comes together.
PARMESAN-ROSEMARY FLATBREAD CRACKERS RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Total Time 1 hr 20 minsServings 24
- Place a baking sheet on the middle rack in oven. Preheat oven to 425° (keep pan in oven as it preheats).
- Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through cheese) in a large bowl. Make a well in center of mixture; add 1/2 cup water and butter. Stir with a wooden spoon until dough pulls together in a shaggy mass. Turn dough out onto a lightly floured work surface; knead gently 6 to 8 times or until the dough is smooth and soft.
- Divide dough into 8 equal portions. Working with 1 portion at a time (keep remaining portions covered with a damp towel to prevent drying), divide into 3 equal pieces. Place the 3 dough pieces 3 inches apart in the center of a baking sheet–sized piece of parchment paper. Top with another piece of parchment paper. Roll dough pieces into long oval shapes, about 6 x 3 inches (dough will be very thin). Carefully remove the top piece of parchment. Sprinkle dough lightly with salt, pressing to adhere. Place parchment with rolled dough on the preheated baking sheet. Bake at 425° for 5 minutes or until crackers are browned in spots. Remove parchment and crackers from oven, and place on a wire rack to cool. Repeat procedure with the remaining dough and salt.
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- Take the dough out of the food processor and form a big ball with your hands to. The dough generally comes out fine and forms well. *You may need to add a little bit of water (just a few drops) if your dough is not well formed.
- Roll out dough on top of Parchment Paper. You don’t want it too thin because the crackers could break easily.
PARMESAN CRISPS RECIPE | MYRECIPES
From myrecipes.com
- Line a large baking sheet with parchment paper. Spoon cheese by tablespoonfuls 2 inches apart on prepared baking sheet. Spread each mound to a 2-inch diameter. Sprinkle mounds with pepper. Bake at 400° for 6 to 8 minutes or until crisp and golden. Cool completely on baking sheet. Remove from baking sheet using a thin spatula.
PARMESAN CRACKERS | CHELSEA'S MESSY APRON
From chelseasmessyapron.com
- Preheat the oven to 400 degrees F. Spray a large baking sheet with nonstick spray and then lightly flour the surface. Set aside.
- In a small blender (I use a Twister jar with my Blendtec) or food processor, pulse the Parmesan cheese and butter until crumbly.
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