Cheddar Parmesan Crisps Recipe

Provided By
A light, crisp cracker that is good on their own as a snack or with a soup or salad.
Share this!
Servings: makes 32 triangles
  • 1 3/4 cups flour
  • 1/2 cup cornmeal
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup butter or margarine ( 1 stick)
  • 6 ounces sharp cheddar or regular cheddar, shredded
  • 2 tablespoons white vinegar
  • coarsely ground black pepper to taste
  • shredded parmesan cheese to taste
Container:mixing bowl, cookie sheet
10 mins
10 mins
1.25 hrs
  • In a large mixing bowl, mix four, corn meal, baking soda, sugar and salt with a pastry blender or fork.
  • Cut in butter until the mixture resembles coarse crumbs.
  • Stir in cheese, vinegar and 1/2 cup of cold water just until mixture forms a soft dough.
  • Shape into a ball and wrap in plastic wrap.
  • Refrigerate for at least 1/2 hour.
  • *Optional, can add 1 tablespoon of fresh chopped rosemary to dough.
  • On a lightly floured surface, roll 1/4 of the dough into a paper thin round approximately 13 inches in diameter.
  • The edges with be jagged.
  • Cut into 8 wedges.
  • Place wedges on a cookie sheet and sprinkle with ground pepper and shredded parmesan.
  • Press pepper and cheese firmly into the dough with hand or a rolling pin.
  • Bake for 10 minutes or until lightly brown and crisp.
  • Remove to a wire rack and cool.
  • Repeat with remaining dough.
  • Store crisps in a tightly covered container.
  • Freezes well.
Similar Recipes
Flour Tortilla Crisps with Parmesan
flour tortillas
kosher salt
garlic pepper
olive oil
Corn Tortilla Crisps with Parmesan
corn tortillas
kosher salt
parmesan cheese
black pepper
olive oil
Parmesan Bacon Potatoes
Parmesan cheese

Cheddar Parmesan Crisps Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2024 Tecstra Systems, All Rights Reserved, RecipeTips.com