Rosemary Parmesan Crackers
- Recipe review status
- Editorially checked
- Kitchen testing status
- Not documented
Recipe instructions were editorially reviewed for ingredient and method consistency. Hands-on kitchen testing is not documented for this version.
Featured image: custom digital food illustration.
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Homemade crackers are less fussy than they sound. The real work is rolling the dough evenly; thin centers with thick edges will never crisp at the same time.
Parmesan adds flavor and helps the surface blister. Cool the crackers completely before storing, because even a little trapped steam softens them.
The method behind the meal
Why this recipe works
- •Roll between parchment sheets for an even slab.
- •Rotate the pan halfway through baking.
- •Return soft crackers to a 300°F oven for 4 minutes.
Recipe
Rosemary Parmesan Crackers
Thin, crisp homemade crackers with toasted Parmesan edges and fresh rosemary in every batch.
Ingredients
Instructions
- 1Heat oven to 375°F. Pulse flour, Parmesan, rosemary, salt, and butter until sandy.
- 2Add water gradually until the dough holds together. Rest 10 minutes.
- 3Roll paper-thin between parchment sheets, brush with olive oil, and cut into squares.
- 4Bake 12 to 15 minutes, removing browned edge pieces early if needed. Cool completely.
Nutrition (per serving, estimated)
