Cheddar Parmesan Crisps Recipe

A light, crisp cracker that is good on their own as a snack or with a soup or salad.
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  • 1 3/4 cups flour
  • 1/2 cup cornmeal
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup butter or margarine ( 1 stick)
  • 6 ounces sharp cheddar or regular cheddar, shredded
  • 2 tablespoons white vinegar
  • coarsely ground black pepper to taste
  • shredded parmesan cheese to taste
Container:mixing bowl, cookie sheet
10 mins
10 mins
1.25 hrs
  • In a large mixing bowl, mix four, corn meal, baking soda, sugar and salt with a pastry blender or fork.
  • Cut in butter until the mixture resembles coarse crumbs.
  • Stir in cheese, vinegar and 1/2 cup of cold water just until mixture forms a soft dough.
  • Shape into a ball and wrap in plastic wrap.
  • Refrigerate for at least 1/2 hour.
  • *Optional, can add 1 tablespoon of fresh chopped rosemary to dough.
  • On a lightly floured surface, roll 1/4 of the dough into a paper thin round approximately 13 inches in diameter.
  • The edges with be jagged.
  • Cut into 8 wedges.
  • Place wedges on a cookie sheet and sprinkle with ground pepper and shredded parmesan.
  • Press pepper and cheese firmly into the dough with hand or a rolling pin.
  • Bake for 10 minutes or until lightly brown and crisp.
  • Remove to a wire rack and cool.
  • Repeat with remaining dough.
  • Store crisps in a tightly covered container.
  • Freezes well.
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