THESE TWO-INGREDIENT CRACKERS are crisp, delicious, and elegant. I wouldn’t hesitate to serve them at a swanky cocktail gathering. They make terrific after-school snacks, too. In fact, your kids will probably leap at the chance to help you make them. Ready for some fun? Let’s make these cheesy good things!
First, select the cheese you want. Hard cheeses like Asiago (above) and Parmesan make the crispiest crackers. But I’ve made crackers from semi-soft types like cheddar and Swiss, and these were dang delicious, too.
To bake, just pop the works into the oven, and let them cook until they color slightly — 8-9 minutes.
And are you thinking what I’m thinking? These crackers could be floated in a bowl of hot soup.
But we’re not having soup just now. We’re are having cocktails, and munching on fragrant, delicious cheese crackers.
Here’s a copy-and-paste version of the above recipe:
Easy-Peazy Cheese Crackers
Kevin Lee Jacobs
Ingredients for about 12 2-inch diameter appetizers
6 oz hard cheese, such as Parmesan or Asiago, shredded
Herbs, such as dried thyme leaves, or spices such as smoked paprika
A baking sheet, lined with either baking parchment or Silpat
Set oven rack to the center position; preheat the oven to 375°F.
Place tablespoon-size mounds of shredded cheese 2 inches apart on the lined baking sheet. Gently flatten the mounds with the back of a spoon or with your finger. Sprinkle with the seasonings of your choice.
Bake in preheated oven until the cheese melts and colors slightly — 8-9 minutes. Then transfer to a wire rack to cool.
The crackers can be made a day in advance, if covered with a paper towel and stored and at room temperature. (In my experience, they will not remain crisp if stored in a plastic bag.)
Enjoy the crackers as a snack or a cocktail appetizer. Or, float them in bowls of hot soup.
Think you’ll try these low-carb, gluten-free crisps? You can let me know by leaving a comment. As always, Lily and I love to hear from you.
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