I’m Crackers For These Parmesan Crackers

While working on my next cookbook in the Vine to Table series  (focused on tomatoes), I was looking for a complement to the Scalloped Tomatoes recipe. There is parmesan cheese in the tomato recipe so I thought why not pair it with parmesan crackers? 

Am I crackers for making crackers? Well, whatever your opinion, I have to say these are the easiest crackers I’ve ever made. They are made with essentially two ingredients.

You’ll have to wait for the new cookbook to be published (estimated publication Spring 2020) for the Scalloped Tomatoes recipe, but I’m sharing the parmesan cracker recipe now. 

As it turns out, these crackers pair nicely with a variety of dishes. They are great with salads and soups and are a nice addition to any appetizer platter. Bonus, these crackers are gluten-free. 

Two ingredients, parmesan cheese and almond flour. 

Roll out dough – not too thin or crackers will break apart.

Cut into shapes. If you want unique shapes, you can use cookie cutters.

The crackers will not spread so they can be spaced close together on a baking sheet. 

Cooked and ready to eat!

Parmesan crackers

35 crackers

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  • 1 cup parmesan cheese, grated
  • 1 cup almond flour
  • 1-2 teaspoons liquid (water, milk, or whey) only as much needed to help form dough


  1. PREP: preheat oven 375 degrees F.
  2. Mix flour and cheese together. If using a food processor pulse several times to combine. If mixing by hand liquid may need to be added to form dough consistency.
  3. Manipulate dough into a solid ball.
  4. Roll out onto parchment paper. Cut into squares or shapes.
  5. Place crackers onto parchment paper lined baking sheet.
  6. Bake 10 minutes. Crackers will be golden brown.


Calories: 1057 cal
Carbohydrates: 72 g
Fat: 66 g
Sodium: 1529 g
Cholesterol: 88 g
Protein: 48 g
Crackers also pair nicely with many of the zucchini recipes in From Vine to Table: The Unexpected Joy of Zucchini’s Magic

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