South Beach Parmesan Crackers

"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)"
photo by gemini08 photo by gemini08
photo by gemini08
Ready In:
50 crackers approx




  • Preheat oven to 350 degress.
  • If using seasonings, mix cheese and seasoings
  • 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.
  • Repeat the previous step, with about 1 inch between circles.
  • Bake for about 8-12 minuets, or until the crackersare golden brown.
  • 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.
  • Store in a airtight container between layers of wax paper.
  • Enjoy!

Questions & Replies

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  1. jpcraig06
    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.
  2. 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.
  3. 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.



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