South Beach Parmesan Crackers

Chef #969146's Note:

There are tons of things that are so much better with bread or crackers. But on South Beach, these are clearly off limits on Phase One. I discoved Parmesan Crackers at my Roche Bros. by "The Kitchen Table Bakers", however they are a little pricey. Instead I came up with this recipe to make at home. I also season them with whatever might fit my meal (exp Italian seasonings, diced garlic, tex-mex seasonings and whatever else you can come up with) Be creative! I use them anywhere I would use crackers: with tuna fish, dips, with cold cuts etc. Enjoy! (Note, they will be salty...parmesan is a salty cheese. If you don't like parmesan as a cheese, these aren't for you)

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Serves: 10

Yield: 50.0 cracker ...

• 8 ounces shredded parmesan cheese
• pepper (optional)

Directions:

1. Preheat oven to 350 degress.
2. If using seasonings, mix cheese and seasoings
3. Place a 2Tbs mound of cheese on a nonstick baking sheet, and using the back of a spoon (or your thumb) press the mound into a circle that is about 2-2 1/2inches in diameter.
4. Repeat the previous step, with about 1 inch between circles.
5. Bake for about 8-12 minuets, or until the crackersare golden brown.
6. Allow the crackers to cool on the baking sheet until they set, and then transfer to a paper towel lined plate or hard surface. This will help drain excess oils.
7. Store in a airtight container between layers of wax paper.
8. Enjoy!

Reviews

[Chef #1565231]

I like parmesan cheese (alot) and I tried making these twice and did not like how they turned out. The first time I made them exactly like the reciped stated and had problems with them staying together. I thought they might "melt" together in the oven but they did not, they came out falling apart and I also thought they tasted kind of bitter. The second time I tried to make these I added a little egg white like suggested by another who had tried this and that helped them stay together better, but the taste was still sort of bitter, I don't know if it was overly salty (I like things salty), they just didn't taste good. It was a good idea, but for me I did not like the outcome.

[gemini08]

These parmesan crisps make wonderful appetizer cups. Drape the still hot wafers over a turned around glass and let cool. Fill with your favorite antipasti. Delicious and low-cal.

[SummerSea]

I didn't like these. I followed the recipe, adding some cracked pepper and dried onion and it wouldn't hold together to form the cracker. I added some egg white, and it held together very well and baked nicely, but the taste was too salty, almost bitter, even tho I didn't add any salt.