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Nutrition Facts

Serving Size 1 (22g)

Recipe makes 10 servings

Calories 97
Calories from Fat 58 (59%)
Amount Per Serving %DV
Total Fat 6.5g 9%
Saturated Fat 3.9g 19%
Monounsaturated Fat 1.9g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 19mg 6%
Sodium 346mg 14%
Potassium 28mg 0%
Total Carbohydrate 0.9g 0%
Dietary Fiber 0.0g 0%
Sugars 0.2g
Protein 8.7g 17%

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South Beach Parmesan Crackers

Recipe #329931 | 15 min | 5 min prep | add private note
(2) RATE IT NOW Print Recipe

By: Chef #969146
Oct 11, 2008

There are tons of things that are so much better with bread or crackers. But on South Beach, these are clearly off limits on Phase One. I discoved Parmesan Crackers at my Roche Bros. by "The Kitchen Table Bakers", however they are a little pricey. Instead I came up with this recipe to make at home. I also season them with whatever might fit my meal (exp Italian seasonings, diced garlic, tex-mex seasonings and whatever else you can come up with) Be creative! I use them anywhere I would use crackers: with tuna fish, dips, with cold cuts etc. Enjoy! (Note, they will be salty...parmesan is a salty cheese. If you don't like parmesan as a cheese, these aren't for you)

SERVES 10 , 50 crackers approx (change servings and units)

Ingredients

Directions

  1. 1
    Preheat oven to 350 degress.
  2. 2
    If using seasonings, mix cheese and seasoings
  3. 3
    Place a 2Tbs mound of cheese on a nonstick baking sheet, and using the back of a spoon (or your thumb) press the mound into a circle that is about 2-2 1/2inches in diameter.
  4. 4
    Repeat the previous step, with about 1 inch between circles.
  5. 5
    Bake for about 8-12 minuets, or until the crackersare golden brown.
  6. 6
    Allow the crackers to cool on the baking sheet until they set, and then transfer to a paper towel lined plate or hard surface. This will help drain excess oils.
  7. 7
    Store in a airtight container between layers of wax paper.
  8. 8
    Enjoy!

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Featured Reviews for This Recipe

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From: gemini08

On Jun 29, 2009

These parmesan crisps make wonderful appetizer cups. Drape the still hot wafers over a turned around glass and let cool. Fill with your favorite antipasti. Delicious and low-cal.

0 people found this review helpful

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    • From: SummerSea

    On May 26, 2009

    I didn't like these. I followed the recipe, adding some cracked pepper and dried onion and it wouldn't hold together to form the cracker. I added some egg white, and it held together very well and baked nicely, but the taste was too salty, almost bitter, even tho I didn't add any salt.

    1 person found this review helpful

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