These Parmesan Crackers are crisp, nutty, buttery and makes a great snack or served with soups.
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Parmesan Crackers
Baked homemade crackers are made without eggs or ranch and are perfect for snacking or served with cheese for the Holidays like these sesame breadsticks. They taste very similar to the yellow, square cheese crackers that kids love, but it's much more nuttier and it's a grown up version.
Can I Make Without A Food Processor?
If you do not own a food processor, then here is the method to make by hand -
- Grind the dry ingredients in a blender or any dry grinder 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 wooden spoon to form a dough.
Ingredients (Scroll down to the bottom of the post for full recipe)
- Flour - Regular unbleached all purpose flour
- Parmesan cheese - Pre shredded or freshly grated cheese
- Seasoning - Garlic powder, oregano, parsley and salt.
- Dairy - Unsalted butter and milk
Helpful 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 ¼-cup measure to be very accurate.
VARIATIONS
- Mix in coarsely ground black pepper
- Use a mix of parmesan and shredded cheddar cheeses
- Switch up the herbs and use thyme or rosemary
- Add red pepper flakes for a spicy kick
- Mix in white sesame seeds
HOW TO MAKE (Scroll down to the bottom of the post for full recipe)
It is a very easy recipe that can be made in your food processor.
- Process dry ingredients - Add flour, parmesan, salt, garlic powder, oregano and parsley into a food processor and process for 15 seconds.
- Finish dough - Add chopped cold butter and process for 10 seconds, followed by milk and pulse to mix in.
- Cut - Shape dough into a smooth disc, roll on a lightly floured surface and cut into 1-inch squares or rectangles and place then on a parchment lined baking sheet.
- Bake - Bake in a preheated 375 degree oven until golden in color.
STORAGE INSTRUCTIONS
Store them in an air tight container at room temperature for 4 to 5 days.
How to Serve?
- These are delicious plain as a snack.
- Serve with a dips like beer cheese dip, spinach and artichoke dip, buffalo chicken 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.
More Snack Recipes for Holidays
Parmesan Crackers
Ingredients
Dry ingredients
- 1 cup all purpose flour
- ½ cup grated parmesan cheese
- ½ teaspooon salt
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon dried parsley
Other ingredients
- 4 tablepsoons unsalted butter, cold, sliced
- ¼ 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 ¼-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 ½-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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Ashika | Gardening Foodie
These look so easy and delicious to make and eat and I am sure so much better than storebought. Perfect snacktime idea or putting into luncboxes 🙂
Maria Doss
Thank you Ashika;)
Kelly @ Kelly Lynns Sweets and Treats
I love homemade crackers and how you showed how to make these step by step! This would definitely be a hit in our house!!
Maria Doss
Thank you Kelly:)
Kelsie | the itsy-bitsy kitchen
These look so good! I love having snacks around, and they're so much better homemade!
Maria Doss
Anything is better homemade, thanks Kelsie;)
heather (delicious not gorgeous)
these look so addictive!!! i hate how artifical cheezits taste, so these homemade ones sound awesome (:
Maria Doss
Thank you Heather:)
Katherine | Love In My Oven
Store-bought crackers have so many weird ingredients - these look and sound like something I'd be very happy to feed my kids!!
Maria Doss
Totally!! Thank you Kathy:)
Darshana
Great recipe.
Can I replace butter with oil or home made butter (ghee)??
Maria Doss
As much as I love ghee, that ghee flavor might not compliment the parmesan cheese. So, I will suggest homemade butter, hope it helps:)
Jia
Hi! I don't have a food processor (only a hand blender), is there anything else I can use for mixing? Thanks!
Maria Doss
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:)
Linda
Needs more mpisture and overcooked at 23 minutes.
Maria Doss
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?
Ginger MacLean
These turned out perfectly! They were delicious and easy to make! Will definitely make these again!
Maria Doss
Sounds wonderful, Maria