Homemade Crackers

4.91 from 11 votes

Homemade Crackers with Parmesan and Italian seasoning are easier than you think! I’ve simplified the process to bring you a delicious recipe you won’t forget!

Prep Time15

Cook Time10

Total Time25

Course: Snack

Cuisine: American

Keyword: Parmesan Crackers

Servings: crackers

Author: Chelsea Lords

Cost: $3.98

Equipment

Large sheet pan (15" x 21")
Food processor

Ingredients

Cooking spray
1/2 cup freshly grated Parmesan cheese see note 1
4 tablespoons unsalted butter cold
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
1/8 teaspoon paprika
1/8 teaspoon dried minced garlic
1 cup all-purpose flour
4 to 5 tablespoons heavy cream not whipped
2 teaspoons Italian seasoning
Flaky sea salt or fine sea salt, optional

US - Metric

Instructions

Preheat oven to 400°F. Spray a large sheet pan with cooking spray and lightly flour the surface. Don’t use parchment or silicone liners. Set aside. Cube the butter into 8 equal cubes.
In a food processor, pulse the Parmesan cheese and butter until crumbly, about 10, one-second pulses. Do not puree.
Add in salt, pepper, paprika, dried minced garlic, and half the flour. Pulse 4 more times to combine. Add the rest of the flour and 4 tablespoons heavy cream. Pulse a few more times, then add the last tablespoon if needed (clumpy dough should be forming.)
Dump the dough mixture straight from the food processor onto a sheet of plastic wrap or wax paper. Pour the Italian seasoning on top and fold the herbs into the dough gently until a nice dough comes together. Avoid kneading or overworking.
Place a piece of parchment paper on top of the ball of dough and roll out the dough to 1/8 to 1/4-inch thickness (according to personal preference). I like thinner better—If the dough is too thick, the crackers won’t be crispy and crunchy (and might even be a bit doughy in the center). Remove the parchment paper on top and (if desired) trim the edges (not necessary). Then use the plastic wrap to pull up the large sheet of dough and invert it onto the prepared sheet pan.
Using a super sharp knife, perforate the dough to make lines for the crackers. (Don’t cut all the way through the dough).
Bake for 8–14 minutes or until lightly browned at the edges (thicker crackers bake longer—keep an eye on them and check every minute or so). Remove from oven and sprinkle immediately with sea salt flakes (if desired). Let stand on sheet pan until cooled.
Break into the crackers along perforated lines and enjoy!

Notes

Note 1: Grab a block of Parmesan and grate it on the small holes of a grater. Alternatively, use finely grated Parmesan cheese. Parmesan from the can will be too salty and won’t work for this recipe. Good quality cheese will give the best flavor to these crackers!

Storage: Store completely cooled baked crackers in an airtight container at room temperature for up to a week. Freeze the disc of dough (wrapped in plastic and in a gallon-sized freezer bag) in the freezer for 3–4 months. Thaw overnight and roll out the next day.

Nutrition