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I absolutely love these Parmesan Seed Crackers that are both healthy and delicious. With 5 different types of seeds, egg whites and grated Parmesan cheese. They make the perfect nutritious snack and a great addition to cheese boards. And they smell heavenly when they are baking. I hope you enjoy!
How To Make These Parmesan Seed Crackers?
I always start by gathering all of the ingredients needed in a recipe and weighing and measuring everything before I start to cook or bake. This part is really important and key in keeping everything organized.
The full printable version is below.
To make these parmesan seed crackers you start by getting one baking sheet and two baking papers ready.
Then you mix all of the dry ingredients together in a large bowl. Combine together egg whites, avocado oil and Parmesan.
Transfer the mixture onto the prepared baking paper and place the other baking paper on top. Use your hands or a rolling pin to flatten the dough evenly spreading the mixture as thin as you can.
Place in the oven with the baking paper on top still and bake for 40-45 minutes. HALFWAY THROUGH the baking time, remove the baking paper on top and continue baking. Pay close attention in the end to avoid any burning.
Turn off the oven and leave the crackers to dry in the oven. Once cool, cut or break into pieces. Serve and enjoy!
How To Store These Parmesan Seed Crackers?
Store any leftovers of these homemade seed crackers in an airtight container or Ziploc bag at room temperature for up to 5 days. Make sure the crackers are completely dried and cooled before storing.
Notes + Substitutions
These crackers make a quite easy healthy treat that are very versatile, and you can add any of your favorite nuts or seeds to them.
Parmesan – Instead of using parmesan cheese you can use any other melting cheese you want. I have tried using mozzarella as well and a mix of mozzarella and parmesan.
When I flatten the dough out in between two baking papers, I like to do so on a completely flat tabletop and then transfer it to the prepared baking sheet.
Why Bake With Baking Paper On Top?
I keep the baking paper on top for half of the baking time to avoid the crackers getting too dark before the baking time is up. I only keep the baking paper on for half of the baking time.
Other Recipes You Might Like:
I hope you enjoy this parmesan seed crackers recipe as much as I do. And if you make it be sure to leave a comment and/or give it a rating! I’d also love to hear from you on Instagram and see what you make. So if you do, don’t forget to tag @alaingablog
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PrintParmesan Seed Crackers
Parmesan Seed Crackers that are both healthy and delicious. With 5 different types of seeds, egg whites and salty taste of grated Parmesan cheese. They make the perfect nutritious snack or quick breakfast and a great addition to cheese boards. Serve them with butter, cheeses, fruit, jam, or salads.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 minutes
- Yield: 56 1x
Ingredients
120 gr / 1 cup pumpkin seeds
130 gr / 1 cup sunflower seeds
40 gr / ¼ cup chia seeds
35 gr / ¼ cup sesame seeds
1 tbsp caraway seeds
1 tsp fine sea salt
5 large egg whites
1 tbsp avocado oil
90 gr / 1 cup grated Parmesan
Instructions
Preheat oven to 150 C / 300 F.
Line one baking sheet with baking paper and put another baking paper aside.
Mix all of the dry ingredients together in a large bowl.
Add egg whites, avocado oil and Parmesan until combined.
Transfer the mixture onto the prepared baking paper and place the other baking paper on top. Use your hands or a rolling pin to flatten the dough evenly spreading the mixture as thin as you can. (I like to flatten the dough in between the two baking papers on a tabletop and then transfer it onto the baking sheet)
Place in the oven with the baking paper on top still and bake for 40-45 minutes. HALFWAY THROUGH the baking time, remove the baking paper on top and continue baking. Pay close attention in the end to avoid any burning.
Turn off the oven and leave the crackers to dry in the oven. Once cool, cut or break into pieces and serve. (You can also take them out of the oven right before the baking time is up and cut into bite size pieces with a pizza wheel and then put back into the oven to complete drying)
