A light and savory snack, these Italian Parmesan crackers are not only healthier than the boxed crackers, they are sure to beat them out in flavor every time! 

Light snacks and easy to make meals are the mainstay of my kitchen. Getting away from the boxed, highly processed foods is important to me as well. Doing so gives ME the power over ingredients and what my family eats. 

Making Italian Parmesan crackers at home instead of buying them isn’t “easier”, but they sure are better in flavor. No longer do you have to worry about whether or not your store bought crackers will come out flavorless, or stale. As a matter of fact, these Italian Parmesan crackers never last long enough to think about getting stale. 

You can make a batch any time, and start to finish is less than an hour. The trick is to get the dough rolled out as thin as you possibly can. Of course, there is absolutely nothing wrong with thicker crackers. They take on a more crisp pita texture, but will take longer to bake. 

Italian Parmesan crackers will make your whole family smile! 

The recipe calls for heavy cream, but you can lighten it up a bit with whole milk, or even ice cold water. They will create a bit of different texture, but the flavor will still be awesome!  Try and mix things up! Here are some other suggestions for liquid:

• coconut milk
• chicken broth
• almond milk
• combination of water and milk

The possibilities are limited only by your imagination! I like using fresh milled, whole wheat flour for these crackers, as it gives them a lot more “body”. However, you can also use all purpose flour if that is what you have. No worries, they are still FAR healthier than what you would buy at the store. Your own homemade, Italian Parmesan crackers without preservatives, or questionable flavorings! 

Ingredients:

• 2 cups whole wheat flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 teaspoons italian seasoning
• 1/3 cup shredded parmesan cheese
• 4 tbsp cold butter
• 1 1/2 cups  heavy cream

Instructions:

1. In a food processor, combine flour, salt, pepper, and Parmesan cheese.  Pulse to combine.
2. Add butter.  Blend until you get coarse crumbles.
3. Pour in cream and blend until the dough comes together. 
4. Scrape dough out onto a piece of parchment paper and let sit at room temperature for 20 minutes.
5. Preheat oven to 350.
6. Cut dough in thirds.  Roll out one half as thin as you can without breaking it.  Place sheet of rolled out dough on parchment paper lined cookie sheet.  Roll out second and do the same on a second cookie sheet. You can roll out the third sheet on parchment paper and have it wait it’s turn in the oven, or store it in the fridge until you are ready for it. 
7. Sprinkle with additional Parmesan cheese, and salt, if desired. Cut into desired shapes. 
8. Bake sheets of cracker for 25-30 minutes, checking after 15 and every 5 after that. 
9. Flip crackers over after the first 15 minutes, and continue baking until they are slightly brown and crisp. 

What is your favorite commonly store bought food that you now make at home? Be sure to let me know if you try and love these Italian Parmesan crackers!

Other snacks you are sure to love:

Roasted Red Pepper Hummus

Easy Guacamole

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Italian Parmesan Crackers

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Ingredients

• 2 cups whole wheat flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 teaspoons italian seasoning
• 1/3 cup shredded parmesan cheese
• 4 tbsp cold butter
• 1 1/2 cups  heavy cream

Instructions

1. In a food processor, combine flour, salt, pepper, and Parmesan cheese. Pulse to combine.
2. Add butter. Blend until you get coarse crumbles.
3. Pour in cream and blend until the dough comes together. 
4. Scrape dough out onto a piece of parchment paper and let sit at room temperature for 20 minutes.
5. Preheat oven to 350.
6. Cut dough in half. Roll out one half as thin as you can without breaking it. Place sheet of rolled out dough on cookie sheet. Roll out second and do the same on a second cookie sheet.
7. Sprinkle with additional Parmesan cheese, and salt, if desired. Cut into desired shapes. 
8. Bake sheets of cracker for 25-30 minutes, checking after 15 and every 5 after that. 
9. Flip crackers over after the first 15 minutes, and continue baking until they are slightly brown and crisp. 

Notes

You can also sub cold water for the heavy cream. The crackers will be a slightly different texture, but will still be GREAT! 

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