Homemade Parmesan Crackers are crisp, salty, and infused with a rich, nutty flavor from the parmesan cheese. Made easily in a food processor they make an addictive snack or a wonderful addition to your cheese boards. A gourmet spin on those beloved cheese crackers!
Store-bought yellow cheese crackers are undeniably tasty, but I wanted to elevate them with a grown-up twist. By swapping out the usual cheddar for parmesan cheese, they have a nuttiness and a hint of salt and herbs, that makes these crackers utterly addictive.
Homemade crackers are surprisingly simple to make! The dough comes together in just minutes using a food processor. All you have to do is roll it out, cut it into squares, and bake. They are crispy, crunchy with a melt in your mouth texture.
Unlike baked pita chips made from store-bought pita bread, these are made from scratch and taste a thousand times better than anything you can buy!
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Why you'll love it?
- Only 4 main ingredients along with simple seasonings
- Easily made in the food processor
- Stays crispy for days
- Perfect as an easy homemade snack
- Tasty addition to your holiday cheese boards
- Uses real cheese and zero added preservatives
- No chilling the dough
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Parmesan cheese - For all parmesan cheese recipes, it’s essential to use real cheese. Whether you’re grating your own block of parmesan or opting for pre-shredded cheese, both options work well. Just be sure to avoid the cheese from the green canister!
- All purpose flour - It binds the parmesan and provides structure to the crackers.
- Seasonings - I use a blend of salt, dried oregano, parsley, and garlic powder in this recipe. Dried herbs work best here because they won’t introduce moisture, which can compromise the crunchiness of the crackers or cause them to soften during storage.
- Butter - Just like when making a pie crust or biscuits, it's crucial to use cold butter straight from the fridge. This ensures a flaky, tender textured parmesan crackers.
- Milk - Just like with butter, use cold milk—preferably whole milk—to enhance the richness of the recipe.
Variations
- Add a dash of ground black pepper or red pepper flakes for some heat.
- Swap half the parmesan for shredded cheddar.
- Switch up the herbs and use thyme or rosemary
- Add one to two teaspoons of white sesame seeds.
How to make parmesan crackers?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
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💁 Pro tip: Bake until they are a beautiful golden color, being careful not to let them turn dark brown. This perfect golden hue is key to unlocking the rich parmesan flavor.
Storage
These homemade parmesan crackers are delightfully crispy and crunchy, with a melt-in-your-mouth texture that lasts when stored properly. Allow the crackers to cool completely, then place them in a tightly sealed airtight container, where they’ll stay fresh for up to 10 days.
Serving suggestions
- Just as a snack that both adults and kids will enjoy.
- Arrange them on a fruit and cheese platter alongside a selection of cheeses, cured meats, olives, and fruits for a beautiful appetizer or snack for Thanksgiving, Chrsitmas or any holiday. They will also be a wonderful addition in this turkey veggie tray.
- Serve with dips like hummus, spinach-artichoke dip, or with cubes of garlic bread.
- Include the parmesan crackers as part of a charcuterie platter with assorted meats, fruit spreads, a variety of hard and soft cheeses.
- Serve them along side bowls of soups like the vegan tomato soup.
- Package them in a decorative jar or cellephane bags for a thoughtful homemade gift during the holidays.
Recipe tips
- Use real parmesan cheese and not the green jar.
- Bake until they are golden color, being careful not to let them turn dark brown.
- Use only dried herbs and not fresh herbs or garlic.
- Rotate the pan halfway through baking to ensure even browning.
- I prefer to measure the milk, using a ¼-cup dry measuring cup instead of a liquid measuring cup for accuracy.
More snack ideas
Parmesan Crackers
Equipment
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 cold unsalted butter cut into slices
- ¼ cup whole milk
- additional flour, for rolling the dough
Instructions
- Preheat oven to 350 degrees F. Line a large 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 the milk. Process the dough until it starts to come together, which should take about 20 seconds.Pro tip: I prefer to measure the milk, using a ¼-cup dry measuring cup instead of a liquid measuring cup for accuracy.
- Transfer the dough to the kitchen counter and gently knead it 2 to 3 times to form a smooth, flat square disc.
- Lightly dust the counter with flour and roll the dough (also dust the top with flour) into an 11-inch square. Be sure to move the dough frequently to prevent it from sticking to the counter, adding more flour as needed.
- Cut the dough into 1-inch squares. Carefully transfer the squares to the prepared baking sheet, leaving about ½ inch of space between them, as the crackers won't expand while baking.
- Bake crackers for 22 to 25 minutes or until golden in color, rotating the pan half way through baking. Pro tip: Remove the crackers when they are golden in color, taking care not to let them turn any darker.
- Cool completely before storing.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
Recipe slightly modified from Parmesan cream crackers.
All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.
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
susan parks
I had these last night - absolutely delicious!
Maria Doss
Glad you liked it, have a great day - Maria