Whole Wheat Parmesan Crackers

Have you checked out my Homemade Strawberry Roll Up recipe yet?   It was a great hit and many parents shared with me that they love the idea of wholesome treats and recipes.  Today, I have another great treat to share with you.  But instead of a sweet treat, I’m sharing a savory one with you.  I promise, these Whole Wheat Parmesan Crackers will rock your world!  For sure you won’t be able to stop at just one, nor 10!   



I've my fair share of trying different types and brands of whole grain flour, and this is by far my favorite one to use (see picture below).  I love this brand because the flour is super smooth and tender, you can hardly tell it’s whole wheat at all.  But then, you get the benefits of eating whole grains, the fiber, the nutrients, blah blah blah...etc.  Plus, it adds a hint of nutty flavor to your baked goods.  In case you’re interested, here’s the link to the site where I order mine.  The price is very reasonable as well.



I usually buy Parmesan cheese in a block/wedge and freshly grate the amount that I needed right before using.  That is the best way to keep the moisture and flavor of the Parmesan cheese.  So, don't even bother using the pre-grated ones.  Because, yes, you can totally taste the difference! Period!  I always say, use the best ingredients possible.  It is especially true when there are only a few ingredients on your recipe list.



These Whole Wheat Parmesan Crackers are slightly salty with a hint of nutty flavor from the whole wheat flour.  The texture is crunchy and slightly crumbly.  A little buttery and oh so good!  Who say eating healthy snack have to be boring or bland?  As you can see, I made them in rather small size, 1 by 1-inch squares to be exact.  These are really the perfect 1 biters.  Easy for the kids to eat and no guilt for the grown ups who can’t stop eating them one after one.



Want to check out how I made them? Follow me to the kitchen!

1) and 2) In the bowl of the food processor, pause the flour, cheese, salt, and butter until the mixture resemble wet sand with no big chunks of butter.

3) Then, add 4 tablespoons of cream and pause the mixture again. 

4) If the mixture form into a dough ball, you can stop right here.  If the mixture is a little dry, add more cream, a teaspoon at a time.  I usually use 5 tablespoons of cream in a batch.




5) and 6) In a slightly floured board, roll out the dough with a floured rolling pin to 1/4-inch thickness. 

7) With a fluted pastry wheel, cut dough into 1 by 1-inch squares.  

8) Place cut out dough on prepared baking sheet, 1-inch apart.  With a fork, gently prick each of the cut out cracker dough.  This will prevent the crackers from puffing up too much.  Baked until bottom and edges are golden brown, about 8 to 10 minutes.  Cool crackers on baking sheet over wiring rack until completely cooled.  Store crackers in air-tight container and enjoy.



Super easy, isn't it?  These are one of our family’s favorite savory snacks to enjoy.  Once you have made them, I'm sure they'll be your family's favorite as well.  They are easy to pack for school, picnic, or afternoon snacks.  And I bet they’ll be great for parties and gatherings too.  Thank you for reading and I hope you enjoy today’s post and recipe.  If you try the recipe, be sure to leave me a message to let me know how you like it.  Until next time! 







Whole Wheat Parmesan Crackers: (Printable Recipe)
Makes: 80 1-inch crackers
1 cup organic whole wheat pastry flour, plus more for rolling out the dough
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon kosher salt
4 tablespoons unsalted butter, cold and cut into small dice
4 to 5 tablespoon heavy cream (depending on the humidity and ingredients used)***

Heat oven to 400°F. Line a baking sheet with silpat or parchment paper.

In the bowl of the food processor, pause the flour, cheese, salt, and butter until the mixture resemble wet sand with no big chunks of butter. Then, add 4 tablespoons of cream and pause the mixture again.  If the mixture form into a dough ball, you can stop right here.  If the mixture is a little dry, add more cream, a teaspoon at a time.  I usually use 5 tablespoons of cream in a batch.

In a slightly floured board, roll out the dough with a floured rolling pin to 1/4-inch thickness.  With a fluted pastry wheel, cut dough into 1 by 1-inch squares.  

Place cut out dough on prepared baking sheet, 1-inch apart.  With a fork, gently prick each of the cut out cracker dough.  This will prevent the crackers from puffing up too much.  Baked until bottom and edges are golden brown, about 8 to 10 minutes.  Cool crackers on baking sheet over wiring rack until completely cooled.  Store crackers in air-tight container and enjoy.