A few months ago, we picked up a packet of some parmesan snacks as a treat for my cheese-loving son. They looked like crackers but when I looked at the ingredients, it was a short list: parmesan cheese.
That's it. I was shocked. They were incredible.
I was determined to figure out how to make them just like those cute little crackers in the packet because although they were delicious, they were expensive and hard to find.
I was racking my brain trying to figure out how to make them perfect. I finally figured it out one day as I was putting away my baking sheets and I saw it- the mini muffin tin! That was what would work to make the perfect cracker.
Then my obsessive-self worked on using different quantities of cheese to figure out the perfect amount to make that perfect cracker.
You may not forgive me for this one. Entirely addictive.
Of yeah, they are gluten-free, naturally.
Parmesan Crackers
If you don't have a mini muffin tin, use a larger muffin tin (increase amount of cheese) or just bake on a cookie sheet in little mounds. There is no need to grease the tin as the cheese has enough fat to release easily.
Real chunk of parmesan cheese, grated on large hole grater (approx. 1 cup to get started)
2. Pack 1 teaspoon measure with grated parmesan and then spoon into each mini muffin tin section.
3. Bake for 6 - 6 1/2 minutes, watching closely at end where it just slightly changes colour.
4. Remove from oven. Let cool at least 30 seconds before removing each with the tip of a knife or spatula onto paper towels. Let cool.
5. When cool, store in sealed container.