Parmesan Crackers

I’m sure a lot of you have seen those bags everyone gets so excited about called Parmesan Cheese “Whisps” (pictured). Whether you can’t find them in your area, or you just don’t want to overpay for baked parmesan – I have good news! You can make them at home! I used to have these topped with black forrest ham, turkey, and pepper jack cheese every morning for breakfast (when I ate breakfast 😭). SO many uses for these things!

Now, you’ll see pictured that I am using the same whoopie pie pan I use for micro tacos, to make these crackers – however, I started to notice that the cheese is so dry that (while it’s PERFECT for making crackers/chips) it eventually starts affecting the non-stickiness of the pan. So I don’t do that anymore. 😝 I’ve since been making these on a silicone mat (yes, you can use parchment paper), and they came out JUST as good.

The best things are:

1) They’re a big cracker (unlike the whisps), so you don’t have to be confined to just dipping, or eating them plain – you can put whatever you want on top as you would with normal crackers, and
2) You can season them however you want. Pictured I used dried oregano, garlic and onion powder – but we also add red pepper flakes, etc., and make them hot.

1 cup Shredded parmesan cheese
Seasoning to taste

Preheat oven to 350°F.
Arrange cheese on parchment paper or silicon mat-lined cookie sheet.
Bake 13 minutes.

Macros & Pricing:
Based on the products we used, the cost of these ingredients will be roughly $0.88 and make 12 crackers/servings.
Per cracker:
Fat = 2.7g
Total Carbs = 0.3g | Net Carbs = 0.3g
Protein = 3.3g

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