Best 11 Parmesan Cheese Crackers Recipes

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Parmesan cheese crackers are a delightful and versatile snack that can be enjoyed on their own or served alongside various dishes. They are typically made with a combination of parmesan cheese, butter, flour, and seasonings, and are known for their crispy texture and savory flavor. Whether you prefer classic parmesan crackers or want to try something different with added herbs or spices, there are countless recipes to choose from. This article aims to guide you in finding the best recipe for parmesan cheese crackers that suits your taste and preferences. From simple and traditional recipes to more elaborate and flavorful variations, we will explore the diverse world of parmesan cheese crackers and help you create the perfect snack or accompaniment for your next gathering or party.

Let's cook with our recipes!

PARMESAN AND THYME CRACKERS



Parmesan and Thyme Crackers image

Provided by Ina Garten

Categories     appetizer

Time 1h10m

Yield 30 to 36 crackers

Number Of Ingredients 6

1/4 pound (1 stick) unsalted butter
3 ounces grated Parmesan
1 1/4 cups all-purpose flour
1/4 teaspoon kosher salt
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon freshly ground black pepper

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 CREAM CRACKERS



Parmesan Cream Crackers image

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

1 cup all-purpose flour, more as needed
1/2 teaspoon salt
1/2 cup finely grated fresh Parmesan cheese
4 tablespoons unsalted butter
1/4 cup cream or half-and-half, more as needed
Coarse salt, pepper, sesame or poppy seeds, minced garlic or whatever you like for sprinkling (optional)

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

CHEDDAR-PARMESAN CRACKERS



Cheddar-Parmesan Crackers image

These cheesy, buttery gems will likely become a mainstay in your repertoire. Not only are they crispy, rich and, well, addictive, they can be partially made up to a month in advance. That's because once the dough is made it can be frozen and simply "cut to order" as you need it. Just be sure to freeze it in small portions so that you don't have to defrost it all at once. Although these crackers are great plain, you can draw on the age-old "apples and cheddar" theme by topping them with a dollop of apple or pear butter.

Provided by Laura Werlin

Categories     appetizer

Time 2h30m

Yield 3 dozen crackers, serves 8 to 10

Number Of Ingredients 8

4 ounces cheddar, coarsely grated
2 ounces Parmesan, finely grated
3/4 cup all-purpose flour
1/4 teaspoon dry mustard
1/4 teaspoon kosher salt
1/8 teaspoon cayenne pepper
4 tablespoons (1/2 stick) unsalted butter, softened and cut into small pieces
2 tablespoons water, plus more if needed

Steps:

  • In the bowl of a food processor, place all ingredients except the butter and water. Pulse 5 times. Add the butter and pulse again until the butter pieces are the size of BBs. Add the water, 1 tablespoon at a time, and pulse just until the dough holds together. If the dough is still crumbly, add more water, 1 teaspoon at a time, until it reaches the right consistency.
  • Turn the dough out onto a large piece of waxed paper. Roll the dough into a log, 9 to 10 inches long, and square off the ends. Refrigerate, well wrapped, for at least 2 hours and up to 2 days. Or freeze it for up to 1 month. (You may want to cut the log in half or in thirds to freeze if you think you will want to defrost a smaller amount at a time.)
  • Preheat the oven to 375 degrees F.
  • To make the crackers, cut the log into 1/4-inch-thick slices. Arrange the slices on a baking sheet 1-inch apart. Bake for 8 to 10 minutes, or until the crackers are a light golden color. Turn the crackers and bake for 3 to 5 more minutes, or until they are golden around the edges. Cool on a rack. Serve at room temperature.

CHEESY PARMESAN CRACKERS (SO EASY!)



Cheesy Parmesan Crackers (so easy!) image

Make and share this Cheesy Parmesan Crackers (so easy!) recipe from Food.com.

Provided by OceanIvy

Categories     Breads

Time 35m

Yield 40-50 crackers

Number Of Ingredients 5

8 tablespoons butter, softened
2 cups all-purpose flour
1 1/2 cups parmesan cheese, finely grated
1 egg yolk
1/2 cup water (approx.)

Steps:

  • Preheat the oven to 350.
  • In large bowl or food processor,cut butter into the flour until the mix resembles coarse meal.
  • Add cheese& egg yolk,mix well.
  • Add just enough water to form a dough that will hold together in a cohesive ball.
  • (Texture will be somewhat crumbly,but dough will hold together when pressed) Divide dough into 2 equal portions for rolling.
  • On floured surface,roll each into a rectangle about 1/4 inch thick.
  • Cut out individual crackers about 2 inches across with cookie cutter or sharp knife.
  • Place them on ungreased baking sheet,& prick each 2 or 3 times with a fork.
  • Bake 10 minutes,& turn the crackers over.
  • Bake another 5-10 minutes,or until medium brown.
  • Let them cool on wire rack.

PARMESAN CRACKERS



Parmesan Crackers image

These are dainty little cheese crackers with a pungent, meaty, Parmesan edge. It is that extra step of browning the crackers in a hot oven that lends them so much character. It caramelizes the cheese, giving it an earthy, almost porcinilike intensity. That and using good Parmigiano-Reggiano are the secrets to success. The technique, no rolling pin necessary, is child's play. The result is resolutely adult -- especially when you serve them with wine.

Provided by Melissa Clark

Categories     snack, crackers and chips, appetizer

Time 2h20m

Yield 40 crackers

Number Of Ingredients 3

1/2 cup unsalted butter
1 cup all-purpose flour
1 cup grated Parmigiano-Reggiano

Steps:

  • In a food processor, combine ingredients, and pulse until dough comes together. Turn dough out onto a piece of plastic wrap, and form it into a log 1 1/2 inches in diameter. Chill until firm, at least 2 hours.
  • Heat oven to 325 degrees. Grease two baking sheets. Cut log into 1/4-inch-thick crackers, and place them an inch apart on sheets. Bake until firm, about 12 to 13 minutes. Remove baking sheets from oven, and raise temperature to 500 degrees. When temperature comes up to correct heat, return sheets to oven, and bake for 3 minutes more, or until crackers are deeply golden brown all over. Let cool on a wire rack.

Nutrition Facts : @context http, Calories 43, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 39 milligrams, Sugar 0 grams, TransFat 0 grams

PARMESAN SESAME CRACKERS



Parmesan Sesame Crackers image

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

2 cups all-purpose flour
1/3 cup sesame seeds
1/3 cup shredded Parmesan cheese
2 tablespoons poppy seeds
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup plus 2 tablespoons warm water, divided
1/3 cup canola oil
1 large egg white
TOPPING:
2 tablespoons shredded Parmesan cheese
1 tablespoon sesame seeds
1 tablespoon poppy seeds

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.

HOMEMADE GARLICKY CHEESE CRACKERS



Homemade Garlicky Cheese Crackers image

Making cheese crackers at home may sound daunting but actually they are quite easy. They require a little more work, then they're worth it. Crackers don't need to be an afterthought. These particular crackers are definitely worthy of their own place on your menu. No weird ingredients or fancy kitchen gadgets needed. You only need some ingredients that you probably have in your kitchen all the time, a cookie cutter, and an oven. That's all! These are super crispy, buttery, and perfect for a snack but if topped and loaded with cheese and herbs, ideal as a side dish.

Provided by Zainab Pervaiz

Categories     Crackers

Time 1h30m

Yield 14

Number Of Ingredients 18

2 cups all-purpose flour
1 tablespoon white sugar
2 ½ teaspoons baking powder
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon dried dill weed
6 tablespoons unsalted butter, melted, divided
2 tablespoons vegetable oil
⅔ cup cold water
coarse sea salt to taste
¼ cup mascarpone cheese
¼ cup grated Cheddar cheese
¼ cup grated Parmesan cheese
1 ¼ teaspoons chopped fresh parsley
1 ¼ teaspoons chopped fresh oregano
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
¼ teaspoon ground black pepper

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
  • Place flour, sugar, baking powder, garlic powder, salt, and dill in the bowl of a food processor and pulse to combine or you can mix manually as well. Add 4 tablespoons melted butter and vegetable oil and pulse to combine.
  • With food processor on low speed, slowly drizzle in water until the dough begins to form a ball. Remove dough from food processor and cover with a plastic wrap. Let rest for 10 minutes.
  • Roll out dough as thin as possible on a lightly floured surface; thinner than pie crust if possible, thin like crepes works best. Cut the dough into your desired shapes with a cookie cutter, or cut with a knife or pizza cutter and arrange on the prepared baking sheet. Let it rest for another 10 minutes.
  • Using a toothpick, prick several holes in each cracker. Don't skip this step; you will not have nice, flat crackers if you skip.
  • Bake in the preheated oven until golden brown, about 10 minutes. Remove from the oven, brush the tops with remaining melted butter, and immediately sprinkle with coarse sea salt. Remove from baking sheets and allow to cool completely on a wire rack.
  • While crackers cool, prepare cheese topping: Mix mascarpone, Cheddar, and Parmesan cheeses with parsley, oregano, thyme, rosemary, and pepper. Sprinkle over crackers and serve.

Nutrition Facts : Calories 164.1 calories, Carbohydrate 15.1 g, Cholesterol 21.9 mg, Fat 10.2 g, Fiber 0.5 g, Protein 3.4 g, SaturatedFat 5.2 g, Sodium 211 mg, Sugar 1 g

CHEDDAR - PARMESAN CRACKERS



Cheddar - Parmesan Crackers image

A recipe by Laura Werlin, and found at Leite's Culinaria. These cheesy, buttery gems will likely become a mainstay in your repertoire. Not only are they crispy, rich, and well, addictive, they can be partially made up to a month in advance. That's because once the dough is made, it can be frozen and simply "cut to order" as you need it. Just be sure to freeze it in small portions so that you don't have to defrost it all at once. Although these crackers are great plain, you can draw on the age-old "apples and cheddar" theme by topping them with a dollop of Apple-Pear Butter.

Provided by evelynathens

Categories     Lunch/Snacks

Time 20m

Yield 3 dozen (approximately)

Number Of Ingredients 8

4 ounces cheddar cheese, coarsely grated
2 ounces parmesan cheese, finely grated
3/4 cup flour
1/4 teaspoon dry mustard
1/4 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1/4 cup unsalted butter, softened and cut into small pieces
2 tablespoons water, plus more if needed

Steps:

  • In the bowl of a food processor, place all the ingredients except the butter and water. Pulse 5 times. Add the butter and pulse again until the butter pieces are the size of small peas. Add the water, 1 tablespoon at a time, and pulse just until the dough holds together. If the dough is still crumbly, add more water 1 teaspoon at a time until it reaches the right consistency.
  • Turn the dough out onto a large piece of waxed paper. Roll the dough into a log, 9 to 10 inches long, and square off the ends. Refrigerate, well wrapped, for at least 2 hours and up to 2 days or freeze it for up to 1 month. (You may want to cut the log in half or in thirds to freeze if you think you will want to defrost a smaller amount at a time.).
  • Preheat the oven to 375°F (190°C).
  • To make the crackers, cut the log into 1/4-inch-thick slices. Arrange the slices on a baking sheet 1 inch apart. Bake for 8 to 10 minutes, or until the crackers are a light golden color. Turn the crackers and bake for 3 to 5 more minutes, or until they are golden around the edges.
  • Cool on a rack. Serve at room temperature.

CHEF JOHN'S CHEESY CRACKERS



Chef John's Cheesy Crackers image

These crunchy, crispy crackers have a big, bold cheese flavor. They're vastly superior to anything you can get at the store. You can change up the cheeses and the spices. It's really a fun thing to play around with.

Provided by Chef John

Categories     Appetizers and Snacks     Snacks     Kids

Time 1h20m

Yield 36

Number Of Ingredients 9

½ teaspoon vegetable oil
2 tablespoons unsalted butter at room temperature
¾ cup lightly packed shredded sharp Cheddar cheese
⅓ cup lightly packed freshly shredded Parmesan cheese
½ teaspoon paprika
1 pinch cayenne pepper, or to taste
¼ teaspoon salt
½ cup all-purpose flour
1 tablespoon cold water, or as needed

Steps:

  • Line a baking sheet with aluminum foil and lightly grease with vegetable oil.
  • Place butter into a mixing bowl; add Cheddar cheese, Parmesan cheese, paprika, cayenne pepper, and salt. Mix together with the back of a spatula until thoroughly combined.
  • Mix flour into cheese mixture with a fork until crumbly. Sprinkle in cold water, 1 or 2 drops at a time, and mix with spatula until it comes together in a dough that holds its shape when squeezed.
  • Transfer dough to a work surface and press into a thick, flattened disk. Wrap in plastic wrap and refrigerate 30 minutes.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Roll dough out on a floured work surface to about 1/8-inch thick. Use a pizza cutter to cut 1-inch wide strips from the dough. Cut strips crosswise into rectangles about 1 1/2-inches long. Use the back of a bamboo skewer to punch 5 small holes into each cracker. Arrange crackers onto prepared baking sheet.
  • Bake in the preheated oven until crackers are browned and crisp, about 15 minutes. Let stand about 3 minutes for crackers to cool and release from the foil. Let cool completely before serving.

Nutrition Facts : Calories 25.2 calories, Carbohydrate 1.4 g, Cholesterol 4.7 mg, Fat 1.7 g, Fiber 0.1 g, Protein 1.1 g, SaturatedFat 1 g, Sodium 43.5 mg

FLAKY PARMESAN CRACKERS



Flaky Parmesan Crackers image

Delicious Parmesan crackers.

Provided by Cynthia_033

Time 1h30m

Yield 32

Number Of Ingredients 8

2 cups all-purpose flour
2 cups finely grated Parmesan cheese
¼ cup cold unsalted butter, cut into pieces
1 teaspoon salt
1 teaspoon dry mustard
½ cup whipping cream
1 large egg, beaten
½ cup finely grated Parmesan cheese

Steps:

  • Combine flour, Parmesan cheese, butter, salt, and mustard for dough in the bowl of a food processor; pulse until mixture is well combined and resembles bread crumbs. Pour 1/2 of the cream in slowly, with the processor running, until combined. Continue adding remaining cream, a little at a time, until dough has come together in clumps and feels like a damp, but not sticky, slightly over-processed pastry dough.
  • Gather dough into a ball, then roll into a log. Wrap in plastic and place in the refrigerator to chill for 30 minutes or longer.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Cut dough into quarters, then cut each quarter into 8 pieces. Lightly flour each piece as needed and feed through one of the thinnest settings of a pasta roller to make irregularly shaped, oblong crackers that are about 1/16 inch thick, 2 inches wide, and 8 inches long. Alternatively, use a rolling pin to roll dough out on a lightly floured countertop, and cut into any shape you wish.
  • Working in batches, lay crackers on a baking sheet. Brush with beaten egg and sprinkle with Parmesan.
  • Bake each batch in the preheated oven until crackers are browned at the edges, golden in the middle, and fully cooked through, 8 to 9 minutes. They will crisp as they cool.

Nutrition Facts : Calories 83.7 calories, Carbohydrate 6.4 g, Cholesterol 20.2 mg, Fat 4.9 g, Fiber 0.2 g, Protein 3.5 g, SaturatedFat 2.9 g, Sodium 172.2 mg, Sugar 0.1 g

PARMESAN CRACKERS



Parmesan Crackers image

I got this recipe for these delectable wheat crackers from a friend in Australia. It's become a standard for party canapes as well as a good snack by itself.

Provided by Stella Mae

Categories     Breads

Time 1h10m

Yield 30 serving(s)

Number Of Ingredients 6

2 cups whole wheat flour
1 -2 cup parmesan cheese, grated fine
2 tablespoons fresh Italian parsley, minced
1 egg yolk
1/3-2/3 cup extra virgin olive oil
2 tablespoons water

Steps:

  • Preheat oven to 350 degrees Farenheit or 180 celcius.
  • Line a baking pan with parchment paper.
  • Sift flour into a bowl.
  • Stir in Parmesan and parsley.
  • Add egg yolk, olive oil and 2 tablespoons water.
  • Stir well until combined.
  • Turn dough onto floured surface and knead until smooth.
  • Divide dough into two portions.
  • Roll out one portion between two sheets of parchment paper until it is 5 centimeters thick.
  • Use a 5 centimeter fluted cutter to cut out crackers.
  • (If you use a larger cutter, of course there'll be fewer crackers and you can determine how many you want to make.) Carefully place on the lined tray and bake for 20-25 minutes or until light golden brown.
  • Set aside for 10 minutes to cool on the tray before transfering to a wire rack to cool completely.
  • Repeat this process with the remaining portion of dough.

Tips for Making Parmesan Cheese Crackers

  • Use finely grated Parmesan cheese for a smooth and even texture.
  • Chill the dough before rolling it out to prevent it from sticking and to make it easier to work with.
  • Roll the dough out thinly to get crispy crackers.
  • Use a sharp knife or pizza cutter to cut even strips of dough.
  • Bake the crackers until they're golden brown and crispy.
  • Let the crackers cool completely before serving.
  • Store the crackers in an airtight container at room temperature for up to 2 weeks.

Conclusion

Parmesan cheese crackers are a delicious and easy-to-make snack that can be enjoyed by people of all ages. They're perfect for parties, picnics, or just as a quick snack. With just a few simple ingredients, you can make these crackers yourself in no time. So next time you're looking for a tasty treat, give these Parmesan cheese crackers a try. You won't be disappointed!

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