You are going to like this!

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.

Fresh out of the oven.

Allow the crackers to cool and break along the scores.  Enjoy with just about anything!

Carbohydrate: 15 grams for the whole batch.