Homemade Parmesan Cheese Crackers


These homemade parmesan cheese crackers are crisp, nutty, buttery and is a great snack for both kids and adults.


Kids love snacking!! Sugary, salty, crispy, crunchy. 

This parmesan crackers taste very similar to the yellow, square cheese crackers that kids love. But, homemade. 

But, grown up kids will love them too. 

Have ’em plain or with your favorite dip. 

If you are planning a cheeseboard, I hope you make these. You can cut into long 1-inch strips for a dramatic presentation. 

homemade parmesan cheese crackers

These parmesan crackers are:

  • Simple
  • 4 easy steps
  • Cheesy, buttery, nutty, salty and crispy
  • Can be cut into any shape that your heart desires
  • Perfect for snacking
  • Slather on your favorite spread
  • Serve with a yummy dip

     homemade parmesan cheese crackers

    Let’s get down to the process – 

  1. Grind flour, parmesan, salt, garlic powder, oregano and parsley for 15 seconds. 
  2. Add cold butter and process for 10 seconds. 
  3. Add milk and process until it begins to gather together. 
  1. Shape into a smooth disc. 
  2. Roll into a 12 x 12 inch square.
  3. Cut into 1 X 1 inch squares. 

Bake until golden.

homemade parmesan cheese crackers

Few pointers while making them:

I used pre-grated parmesan cheese ( I used store-bought grated parmesan cheese from refrigerated section). Do not use the fake kind from the pasta isle. 

For accurate measurements, measure milk with a dry 1/4-cup measure, instead of a liquid measure ( as you might add more than required). 



homemade parmesan cheese crackers
Print Recipe
4 from 5 votes

Homemade Parmesan Cheese Crackers

These homemade parmesan cheese crackers are crisp, nutty, buttery and is a great snack for both kids and adults. 
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Snack
Cuisine: American
Author: Maria Doss


Dry ingredients

Other ingredients

  • 4 tablepsoons unsalted butter, cold, sliced
  • 1/4 cup whole milk
  • additional flour, for rolling the dough


  • Preheat oven to 375 degrees F. Line a sheet pan with parchment paper and set aside.
  • Add all dry ingredients into a food processor. Process for 15 seconds. 
  • Add sliced cold butter, process for 10 seconds. 
  • 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). 
  • Dump dough one the kitchen counter, gently give 2-3 kneads to make dough into a smooth, flat, square disc. 
  • Lightly dust the counter with some all purpose flour and roll dough (dust the top with some flour too) into a 12 X 12 inch square. Move dough often to ensure it does not stick to the counter and lightly dust with more flour if it starts sticking. 
  • Cut into 1 X 1 inch squares ( I used a ruler and pizza wheel). Transfer squares onto the prepared baking sheet, spacing about 1/2-inch apart (crackers will not expand while baking). 
  • Bake crackers (in the middle rack of the oven) for 23-26 minutes or until golden in color ( DON'T LET THEM TURN DARKER). 
    Place pan on a wire rack to cool comleteely. 
  • Crackers can be stored in an airtight conrtiner for 3-4 days. 

Recipe slightly modified from Parmesan cream crackers.

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    1. Hi Jia, The food processor plays a vital role in bringing the dough together with as little moisture/gluten formation as possible, which results in a tender buttery cracker.
      However, here are the steps in making the cracker without a food processor –
      1. If you have any sort of dry grinder (like Nutri bullet or spice grinder), then process the parmesan with 1/2 of the flour, until it is as finely ground as possible. Transfer all this into a large bowl and stir in remaining dry ingredients.
      2. Add the cold butter (chopped into small cubes) and mix with your fingertips, until the butter is fully incorporated into the flour. (Try not the mix too much, since the warmth from the hands will begin to melt the butter). So, mix until you no longer feel visible chunks of butter.
      3. Add cold milk and mix with a spoon until it begins to form a dough.
      4. Using your hands, gently give 2-3 kneads to make dough into a smooth, flat, square disc.
      Proceed to step 6 in the recipe
      Hope it helps:)

    1. Hi Linda, I’m so sorry that the crackers burned. If it needed more moisture then the dough wouldn’t have held together for you to be able to shape and cut into crackers. Did that part work well?

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