Simple cheese & herb crackers made with 5 ingredients or less.
This is one of those recipes that I almost feel guilty calling a "recipe"
But I don't feel guilty sharing it because it quite possibly might be one of my favorite snacks.
You know when you bake something with cheese and a little cheese falls on the baking sheet? I love that, and sometimes I intentionally spill some extra cheese on the baking sheet just to eat.
That's basically what these "crackers" are.
For one version, I did just cheese & herbs. I think I mounded the cheese too high, so they took a really long time to bake {almost 20 minutes}. The second round was much better and the baking time was shorter {10 minutes}.
For another, I did cheese & herbs + some flour. I think I liked these better because they are a little more cracker-like.
This version works well with white whole wheat flour, whole wheat pastry flour, almond flour, and gluten-free all-purpose flour.
You don't have to just use these as crackers, though. They are a great crunchy addition to salads or soup, too. For salad or soup toppers, I would just use cheese & herbs {Cheese Crackers I} and leave out the flour & oil.
The cheese crackers are also a great appetizer. Make them smaller so you'll have lots for people to nibble on. They go fast!
If you can keep them around that long, they last about 4 days. But I don't know from experience because they are gone within 2.
The most important thing for you to do when making these cheese crackers is to use parchment paper {not wax paper} or a silicone baking mat. Don't even try it without. They just don't work, and it'll be really upsetting. Oh and foil doesn't work well either.
The best cheeses to use for this are hard cheeses like cheddar, Parmesan, and Gruyere. {I tested the recipes for both versions with reduced-fat cheese}
When putting the cheese on the parchment/silicone baking liner, try to have the cheese barely overlapping. Mounds of cheese make it take longer to bake. I think this might have something to do with the fact that I used reduced-fat cheddar, but the good news is that I know that reduced-fat cheddar works. You just have to make sure to put the cheese in a thin layer.
I included recipes for both of the aforementioned versions.
Cheese Crackers
Ingredients
- 4 oz cheese freshly grated {cheddar, gruyere, and/or parmesan}
- 1/2 tsp fresh herbs minced
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment or a silicone baking mat.
- Stir together the cheese and herbs. Put 1-2 tablespoons in a circle on the prepared baking sheet. Try to have some cheese overlapping but relatively spread out. You don't want mounds of cheese. Space the cheese circles about 2 inches apart.
- Bake in preheated oven for 8-10 minutes, rotating pan halfway through cooking. The crackers should look dry. Let cool for about 3 minutes before transferring to a cooling rack. Store in an airtight container.
- Please note that the time varies for the size of the crackers, so start checking them around 8 minutes. You don't want them to burn.
Ingredients
- 5 oz cheese freshly grated {cheddar, gruyere, and/or parmesan}
- 3/4 tsp fresh herbs minced
- 1/8 tsp red pepper flakes optional
- 1 TBSP white whole wheat flour
- 1 tsp olive or canola oil
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment or a silicone baking mat.
- Stir together the cheese, herbs, red pepper flakes, and white whole wheat flour. Add in oil and stir to coat.
- Put 1-2 tablespoons cheese in a circle on the prepared baking sheet. Try to have some cheese overlapping but relatively spread out. You don't want large mounds of cheese {they don't cook evenly}. Space the cheese circles about 2 inches apart.
- Bake in preheated oven for 8-10 minutes, rotating pan halfway through cooking. The crackers should look dry. Let cool for about 3 minutes before transferring to a cooling rack. Store in an airtight container.
- Please note that the time varies for the size of the crackers, so start checking them around 8 minutes. You don't want them to burn.
Notes
Meme
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