Want something to crunch?
There is a cable TV show called Blaine’s Low Carb Kitchen that I watch to get wonderful recipes and ideas from.
This recipe is from his December 25, 2009 show and is extra easy to make. I added a tweak or two of my own:
Crunchy Parmesan Crackers
1 cup grated parmesan cheese – I used coarsely grated DiGiorno
1/4 cup soy flour
1 egg white – feed the yolk to the dog.
2 T olive oil (plus a tiny bit more)
1 t italian seasoning (original recipe called for 1 t caraway seeds; you can be creative)
Preheat oven to 300 degrees.
Mix above well with a spoon until it comes together into a crumbly dough and form into a ball with your hands. Divide the ball into half.
Spray 4 square sheets of waxed paper with Pam spray (I use olive oil in my Misto) and place the balls between two sheets. Roll each with a rolling pin until extremely thin. The thinness is what will produce the crunch. Take the top sheet of paper off and score the dough with a rolling pizza cutter – about 1.5 inch squares. Place the dough with bottom wax paper still intact onto a baking pan. Bake in the oven for 20 – 25 minutes or until the crackers are nicely browned.
Allow the crackers to cool and break along the scores. Enjoy with just about anything!
Carbohydrate: 15 grams for the whole batch.
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