These homemade parmesan cheese crackers are crisp, nutty, buttery and makes a great snack or serve with soups.
Kids love snacking – Sugary, salty, crispy, crunchy. Other favorite kid friendly bites include Parmesan bread bites, Mushrooms stuffed with Cream Cheese, BBQ chicken meatballs or homemade garlic knots.
This parmesan crackers taste very similar to the yellow, square cheese crackers that kids love. But, homemade. But, grown up kids enjoy them too.
Homemade Parmesan Crackers Recipe
- Simple
- 4 easy steps
- Baked
- Cut into any shape
- Made without eggs or ranch
- Perfect snacking
- Make ahead
Main ingredients
Flour – Regular unbleached all purpose flour
Parmesan cheese – Pre shredded parm or grate fresh
Spices – Garlic powder, oregano and parsley
Dairy – Butter and milk
Method
It is easily made in the food processor –
Step-1: Process flour, parmesan, salt, garlic powder, oregano and parsley for 15 seconds.
Step-2: Add chopped cold butter and process for 10 seconds, followed by milk and pulse to mix in.
Step-3: Shape into a smooth disc, roll and cut into squares.
Step-4: Bake at 375 degrees until golden in color.
Expert tips
Parmesan Cheese – We used pre shredded parmesan cheese from refrigerated section. Do not use the fake kind from the pasta isle.
Measure milk with a dry 1/4-cup measure to be very accurate.
Can I make these without food processor? If you do not own a food processor, then grind the dry ingredients in a blender to make a powder and then transfer into a large bowl. Mix chopped cold butter with your finger tips until thoroughly incorporated. Stir in milk with a spoon to form a dough.
More Holiday Recipes
Variations
- Mix in coarsely ground black pepper
- Use a mix of parm and shredded cheddar cheeses
- Switch up the herbs
- Add red pepper flakes for a spicy kick
How to serve cheese crackers?
- These are delicious plain as a snack.
- Serve with a delicious dip like beer cheese dip, spinach and artichoke dip, broccoli cheese dip, artichoke gruyere dip, spinach dip, tzatziki or smoked salmon dip.
- Serve with soups like Vegan tomato soup, Instant pot tomato soup or Tuscan shrimp soup
- If you are planning a cheeseboard, I hope you make these. You can cut into long 1-inch strips for a dramatic presentation.
How to store?
Garlic cheese Crackers can be stored in a air tight container at room temperature for 4 to 5 days.
More snacks
- Baked Pita Chips
- Air Fryer Nachos
- Candied Pecans using Brown Sugar
- Lemon pepper chicken wings
- Garlic bread
- Garlic parm wings
- Shrimp Rolls
- Roasted cashews
Baked Homemade Parmesan Cheese Crackers
Ingredients
Dry ingredients
- 1 cup all purpose flour
- 1/2 cup grated parmesan cheese
- 1/2 teaspooon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried parsley
Other ingredients
- 4 tablepsoons unsalted butter, cold, sliced
- 1/4 cup whole milk
- additional flour, for rolling the dough
Instructions
- 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). Process 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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CL
Monday 4th of April 2022
Time to bake is way too long. It should be 15-18 minutes at 375 instead.
Ginger MacLean
Tuesday 30th of November 2021
These turned out perfectly! They were delicious and easy to make! Will definitely make these again!
Maria Doss
Wednesday 1st of December 2021
Sounds wonderful, Maria
Linda
Monday 10th of August 2020
Needs more mpisture and overcooked at 23 minutes.
Maria Doss
Wednesday 12th of August 2020
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?
Jia
Wednesday 22nd of April 2020
Hi! I don't have a food processor (only a hand blender), is there anything else I can use for mixing? Thanks!
Maria Doss
Wednesday 22nd of April 2020
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:)
Darshana
Wednesday 14th of August 2019
Great recipe. Can I replace butter with oil or home made butter (ghee)??
Maria Doss
Thursday 15th of August 2019
As much as I love ghee, that ghee flavor might not compliment the parmesan cheese. So, I will suggest homemade butter, hope it helps:)