These parmesan crackers are the next best thing to Cheez-Its. MINUS all of the nasty preservatives and other crap nobody knows how to pronounce. These crackers are so flavorful and come together so quickly. The crackers are softer than cheez-its, they’re definitely not as crunchy, but they sure are flavorful. These crackers will be a hit at your next party served with some cheese slices, as an appetizer or even for yourself for lunch with some fruit on the side! These crackers are so versatile and can be combined with many appetizers and dips. They are delicious!
To cut my crackers, I just rolled out the dough and used a pizza cutter to cut mine into squares. Yup, I’m lazy. But, if you’re not like me and are feeling creative, feel free to use a pretty cookie cutter (just like when you make sugar cookies) to cut yours out.
Quick tip: Once you cut your crackers into shapes and place them onto the parchment paper-lined baking sheet, MAKE SURE you puncture holes with a fork through-out the top of the crackers or else the air will get trapped inside and they will puff up!
If you love parmesan, you will love these crackers!
Recipe adapted from Mark Bittman