January 28, 2013
These crackers are so delicious and luxurious tasting. They make for a great non-wheat crouton for salads or a satisfying snack.
And they are super easy to make, especially if you use the pre-ground Parmesan from deli section. Just be sure that it’s really fresh ground Parmesan and not the kind in the green canister– just step away from that cellulose powder and potassium sorbate.
Also, be sure to taste your seeds before you use them, they often go bad after a stint in your panty. If they are old and rancid, it’s such a waste of good Parmesan.
Line a cookie sheet with a silpat or parchment paper and then make little mounds for each cracker. After you spoon out the Parmesan, flatten the mound a bit with the back of the spoon and then sprinkle with the seeds and herbs.
I like to crack the cumin seeds with my fingers and sprinkle them on, followed by the tiniest pinch of cayenne pepper. Warning: the cayenne pepper is a bit spicy (which I love). It can easily be switched out with a crank of cracked black pepper (my husband’s preference).
Spicy Parmesan Crackers
Preheat oven to 375.
For each cracker you will need:
1 tablespoon Parmesan cheese, grated
1/2 tablespoon pepitas
1/4 teaspoon sesame seeds
Tiny pinch of cumin
An even tinier pinch of cayenne pepper or cracked black pepper
Once you’ve made all of your piles on the sheet, bake for 10 minutes. Allow to cool before sliding off the sheet with a spatula. If you’ve used a silpat or parchment, they should come up very easily.