Best 7 Cheesy Parmesan Crackers So Easy Recipes

CHEDDAR-PARMESAN CRACKERS

Steps:

• In the bowl of a food processor, place all the ingredients except the butter and water. Pulse 5 times. Add the butter and pulse again until the butter pieces are the size of BB's. Add the water, 1 tablespoon at a time, and pulse just until the dough holds together. If the dough is still crumbly, add more water, 1 teaspoon at a time, until it reaches the right consistency.
• Turn the dough out onto a large piece of wax or parchment paper. Roll the dough into a log 9 or 10 inches long and square off the ends. Wrap well and refrigerate for at least 2 hours and up to 2 days. (You can freeze the dough for up to 1 month. You may want to cut the log in half or in thirds prior to freezing if you think you'll want to defrost a small amount at a time.)
• Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Cut the log into 1/4-inch-thick slices. Arrange the slices about 1 inch apart on a baking sheet. Bake for 8 to 10 minutes, or until the crackers are a light golden color. Turn the crackers and bake for 3 to 5 more minutes, until they are golden around the edges.
• Cool the crackers on a wire rack. Serve at room temperature.

BAKED CHEDDAR PARMESAN CHEESE CRISPS

Steps:

• Preheat the oven to 400 degrees F (204 degrees C). Line a large baking sheet with parchment paper.

KIDS CAN MAKE: HEALTHY CHEESY CRACKERS

Steps:

• Whisk together the egg white, vinegar and 3 tablespoons water in a small bowl; set aside. Refrigerate the egg yolk in a small bowl, covered, until ready to use.
• Pulse the flour, salt, mustard, paprika and turmeric in a food processor to combine. Add the butter, Cheddar and Parmesan, and pulse until the butter is completely broken up. Pour in the egg white mixture, and pulse until the dough comes together in a ball. (It's OK if it's a little wet.)
• Place the dough on a large piece of plastic wrap, and pat it into a 1/2-inch-thick square. Wrap it up, and refrigerate to chill and firm up the dough, about 1 hour.
• Position 2 oven racks at the top and bottom thirds of the oven, and preheat to 350 degrees F. Line 2 baking sheets with parchment.
• Roll the dough out on a large piece of parchment (to keep it from sticking to the counter) into a 10-inch square about 1/8 inch thick. (Dust the dough with flour if you find it too sticky.) Trim the edges to straighten the square, then cut it into 1-inch squares (a pizza cutter works great).
• Whisk 2 teaspoons water into the egg yolk. Brush the mixture over the tops of each cracker. Sprinkle each with the tiniest pinch of salt.
• Bake the crackers, 2 baking sheets at a time, until they are deep golden brown on the bottom, about 20 minutes, rotating the sheets about halfway through. Let the crackers cool on the baking sheet for a few minutes, then transfer to a cooling rack to cool completely.
• Store the crackers at room temperature in an airtight container for up to 2 days, or freeze them for up to 1 week.

CHEF JOHN'S CHEESY CRACKERS

Steps:

• Line a baking sheet with aluminum foil and lightly grease with vegetable oil.
• Place butter into a mixing bowl; add Cheddar cheese, Parmesan cheese, paprika, cayenne pepper, and salt. Mix together with the back of a spatula until thoroughly combined.
• Mix flour into cheese mixture with a fork until crumbly. Sprinkle in cold water, 1 or 2 drops at a time, and mix with spatula until it comes together in a dough that holds its shape when squeezed.
• Transfer dough to a work surface and press into a thick, flattened disk. Wrap in plastic wrap and refrigerate 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Roll dough out on a floured work surface to about 1/8-inch thick. Use a pizza cutter to cut 1-inch wide strips from the dough. Cut strips crosswise into rectangles about 1 1/2-inches long. Use the back of a bamboo skewer to punch 5 small holes into each cracker. Arrange crackers onto prepared baking sheet.
• Bake in the preheated oven until crackers are browned and crisp, about 15 minutes. Let stand about 3 minutes for crackers to cool and release from the foil. Let cool completely before serving.

CHEDDAR-PARMESAN CRACKERS

Steps:

• In the bowl of a food processor, place all ingredients except the butter and water. Pulse 5 times. Add the butter and pulse again until the butter pieces are the size of BBs. Add the water, 1 tablespoon at a time, and pulse just until the dough holds together. If the dough is still crumbly, add more water, 1 teaspoon at a time, until it reaches the right consistency.
• Turn the dough out onto a large piece of waxed paper. Roll the dough into a log, 9 to 10 inches long, and square off the ends. Refrigerate, well wrapped, for at least 2 hours and up to 2 days. Or freeze it for up to 1 month. (You may want to cut the log in half or in thirds to freeze if you think you will want to defrost a smaller amount at a time.)
• Preheat the oven to 375 degrees F.
• To make the crackers, cut the log into 1/4-inch-thick slices. Arrange the slices on a baking sheet 1-inch apart. Bake for 8 to 10 minutes, or until the crackers are a light golden color. Turn the crackers and bake for 3 to 5 more minutes, or until they are golden around the edges. Cool on a rack. Serve at room temperature.

CHEDDAR - PARMESAN CRACKERS

Steps:

• In the bowl of a food processor, place all the ingredients except the butter and water. Pulse 5 times. Add the butter and pulse again until the butter pieces are the size of small peas. Add the water, 1 tablespoon at a time, and pulse just until the dough holds together. If the dough is still crumbly, add more water 1 teaspoon at a time until it reaches the right consistency.
• Turn the dough out onto a large piece of waxed paper. Roll the dough into a log, 9 to 10 inches long, and square off the ends. Refrigerate, well wrapped, for at least 2 hours and up to 2 days or freeze it for up to 1 month. (You may want to cut the log in half or in thirds to freeze if you think you will want to defrost a smaller amount at a time.).
• Preheat the oven to 375°F (190°C).
• To make the crackers, cut the log into 1/4-inch-thick slices. Arrange the slices on a baking sheet 1 inch apart. Bake for 8 to 10 minutes, or until the crackers are a light golden color. Turn the crackers and bake for 3 to 5 more minutes, or until they are golden around the edges.
• Cool on a rack. Serve at room temperature.

CHEESY PARMESAN CRACKERS (SO EASY!)

Steps:

• Preheat the oven to 350.
• In large bowl or food processor,cut butter into the flour until the mix resembles coarse meal.
• Add cheese& egg yolk,mix well.
• Add just enough water to form a dough that will hold together in a cohesive ball.
• (Texture will be somewhat crumbly,but dough will hold together when pressed) Divide dough into 2 equal portions for rolling.
• On floured surface,roll each into a rectangle about 1/4 inch thick.
• Cut out individual crackers about 2 inches across with cookie cutter or sharp knife.
• Place them on ungreased baking sheet,& prick each 2 or 3 times with a fork.
• Bake 10 minutes,& turn the crackers over.
• Bake another 5-10 minutes,or until medium brown.
• Let them cool on wire rack.