Directions:
- Lightly oil a nonstick baking sheet, or cover a regular baking sheet with silicone-finished parchment or a silicone liner. Mound thinly shredded parmesan cheese on the pan, using 2 tablespoons per cracker. Place the portions at least 6 inches apart, then spread each mound into a 5- to 6-inch round with your fingertips.
- Bake in a 375° oven until cheese is pale golden brown and melded together, 3 to 4 minutes. Watch carefully - cheese tastes scorched if overbaked.
- While crackers are hot and flexible, lift from pan 1 at a time with a wide spatula and drape over a rolling pin (or a room-temperature wine bottle) until cool and rigid. Then use or package airtight at once. (If making crackers ahead, refrigerate up to 6 days.)
- Note: To get a lacy look, the cheese must be freshly shredded (the longer the shreds, the better) so it sticks together.
- Nutritional analysis per cracker.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 41.5 Kcal (174 kJ) | ||
| Calories from fat | 24.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.7g | 4% | |
|---|---|---|---|
| Cholesterol | 7.2mg | 2% | |
| Sodium | 169.6mg | 7% | |
| Potassium | 9.7mg | 0% | |
| Total Carbs | 0.3g | 0% | |
| Sugars | 0.1g | 0% | |
| Protein | 3.8g | 8% | |
| Iron | 0.1mg | 1% | |
| Calcium | 125.3mg | 13% | |
| Amount Per 100 g | |||
| Calories | 415 Kcal (1738 kJ) | ||
| Calories from fat | 243 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27g | 4% | |
|---|---|---|---|
| Cholesterol | 72mg | 2% | |
| Sodium | 1696mg | 7% | |
| Potassium | 97mg | 0% | |
| Total Carbs | 3g | 0% | |
| Sugars | 1g | 0% | |
| Protein | 38g | 8% | |
| Iron | 1mg | 1% | |
| Calcium | 1253mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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