This Parmesan Crackers recipe introduces to you to the most delicious and mouth-watering snack you ever tasted. You are about to feel their crispy texture with a nutty flavour and just the right touch of savoury.
And the best part, this crackers recipe is almost effortless, requiring no more than 20 minutes and few ingredients, parmesan, ground almonds, one egg. For an additional touch of flavour, include fresh or dried herbs such as parsley, rosemary, coriander, or thyme.
As a result, you will make a homemade snack that is:
- Low- carb and gluten-free
- Stuffed with good fat and calcium
- Full of crisp, crunch and love
Ever so often I replace bread for guacamole or croutons for cream soups with Parmesan crackers.
A particular cream soup that I guarantee you will enjoy the most is this creamy mushroom soup. The earthy flavour of mushrooms blends perfectly with the crackers’ nutty taste. And as I always say in my other recipes, parmesan makes everything taste better.
- 30 g of parmesan
- 120 g ground almond
- 1 egg white
- Olive oil spray
- Optional: 1 tbsp of fresh or dried parsley, fresh rosemary, fresh or dried coriander.
Preheat the oven at 180 °C. Line an oven tray with a sheet of baking parchment and coat it with a few drops of olive oil.
Mix parmesan, ground almond, one egg white and one tablespoon of dried or fresh parsley together until a crumbly dough forms.
Grease your clean fingers with oil. And, on the oil-coated baking sheet, delicately roll out the dough into a flat rectangle, around 5 mm -1 cm thick. Carefully divide it into 5 cm height / 2.5 cm width squares. There should be around 36 pieces.
Place the tray in the middle rack of the oven and bake at 180 °C for 15-20 min, until the parmesan crackers are slightly golden and crispy. Let them cool, serve with guacamole, jam, butter or instead of croutons for cream soup. Keep in the fridge in a storage container for up to 4 days.
- *One serving equals 4 Parmesan crackers.
- Spices and herbs are usually the secrets of a good flavoured meal. Feel free to include any herbs and spices you prefer in this recipe.
- There are almond flour and ground almond in the supermarkets, which are almost one and the same. The only difference is that almond flour is finer than the ground almonds. Both work well in baking. The latter, however, can be easily made at home with the help of a blender: chop 100 g of raw almonds, toss in a food processor and blend for a few minutes until they transform into flour.
Nutrition per Serving
*Important: All the nutrition values are based on McCance and Widdowson’s ‘composition of foods on the nutrient content of the UK food supply, thus may differ from your products.
The nutrition label is purely informative, we are not certified nutritionists.
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