Roasted Garlic and Parmesan Crackers

Roasted Garlic & Parm Crackers

I think the boys in our lives must get a little annoyed with us foodie people when we get a hold of the Superbowl Sunday game day menu.

Tomato Basil Bruschetta?

Spicy Humus and Whole Wheat Pita Chips?

Shrimp Scampi?

I’m sure their swollen, football-pumping veins must vibrate a smidge as they forcefully will themselves not to go Hulk and lose their football sh** when they discover there is not a lil’ smokey or Dorito in sight.

That’s why I don’t even try it.

I don’t even tempt myself with the idea that new, untested foods are welcome on game day.

We have our menu.

We stick with it.

Fortunately for me, I get to keep my tomato basil bruschetta – because they all like it – they just call it something else: “Sauce that Makes You Cough” – because it’s large part balsamic vinegar, and it does, in fact, make you cough if you choose to inhale it rather than eat it like a mannered human being.

Not that I’ve ever inhaled.

But I think. . . I THINK, I could sneak these crackers onto the coffee table and nestle them between the barbecue meatballs and the hot artichoke and mozz cheese dip.

Who am I kidding.

I know I could.

I made these yesterday – and on the third try, I figured it out.

They’re almost paper-thin.

They taste like a mix between a Wheat Thin and a gourmet Italian breadstick.

They’re salty and crunchy, and they hint at deep, dark cheesiness – like the dark brown cheese on the crust of a hot pizza.

The trick here, to get the thin, thin, THIN and crunchy crackers, is to roll the living daylights out of them.

And I apologize for my frequent use of a Silpat mat - in case you don’t have one, but it’s really the best way to go about it. They don’t slip around on the counter while you’re rolling, you don’t need to flour a surface, and the dough sticks to the mat as you’re rolling, but doesn’t stick once it’s cooked. It’s the perfect combination.

I do believe you could also roll on parchment, but in that case, I would suggest you tape your parchment paper to the counter.

I’m not kidding.

Otherwise, you’ll be chasing it all over the kitchen and cursing me.

But really – just go buy a darn mat. The link above is actually a really great price for two.

The crackers though – once you make your dough, divide it in 4 equal portions.

Then roll each portion out individually, and try, try, try, to spread that 1/4 portion of dough over the entire mat.

It will be incredibly thin, but that’s what you need.

And Voila! Paper thin snack crackers made in your very own kitchen sans funky preservatives and yellow 40.

And really – in case you were concerned, I already know these have passed the snacking test. Half the bowl was gone roughly 10 minutes after my husband walked in the door yesterday.

That’s two-thumbs up from the biggest football fan in our house.

Roasted Garlic and Parm crackers

Roasted Garlic and Parmesan Crackers

Even though there is not technically any roasted garlic in this recipe, the deep flavors of the baked garlic powder in combination with the Parmesan and olive oil lend themselves to a flavor reminiscent of roasted garlic. Plus - garlic powder is just a whole lot easier - why complicate things?

Ingredients

  • 1 Cup all-purpose flour
  • 1 Cup whole wheat flour
  • 1/4 cup grated Parmesan cheese
  • 2 Teaspoons garlic powder
  • 1 Teaspoon table salt
  • 1 Teaspoon freshly ground black pepper
  • 1 Teaspoon turbinado sugar (granulated would be fine)
  • 3 Tablespoons extra virgin olive oil
  • 1/2 Cup 2% milk, plus 2-4 Tablespoons
  • Coarse salt for sprinkling (optional - regular table salt would work too)

Directions

Preheat oven to 350 degrees.

Combine flours, cheese, garlic, salt, black pepper, and sugar in the bowl of a food processor. Cover with lid. Pulse a couple times to mix.

With lid on, drizzle olive oil into mixture and pulse processor to mix evenly.

Turn processor to low setting and allow it to run while you slowly add 1/2 cup of milk. The dough will start to come together.

Add one more tablespoon at a time until the dough actually looks like a nice thick, wet dough instead of dry and crumbly dough. You may not need all 4 tablespoons.

Once dough is mixed, turn it out onto a floured surface. Knead it a couple times to work in a little more flour and make it less sticky, and more workable. Divide the dough into four equal parts.

Four each of the four sections, roll the 1/4 portion out (preferably on a Silpat mat, but if that's not possible I suggest parchment that is taped to the counter.)

Try to roll the dough evenly and cover the entire mat (it should be the size of your cookie sheet). Be patient and take the time to do this - you'll be happy when you're finished!

Once your 1/4 portion of dough is rolled out super thin, cut the dough in squares using a rolling pizza cutter or knife (pizza cutter is really the best option).

Place your crackers, Silpat mat or parchment paper included, on a baking sheet, and place in oven.

Bake for 7-10 minutes, or until crackers are golden brown.

Store in an airtight container for several days.

Source

Sara

http://www.wherethecookiesare.com/2013/01/31/roasted-garlic-and-parmesan-crackers/

17 thoughts on “Roasted Garlic and Parmesan Crackers

  1. Oooh, don’t apologize for silpat! I swear I wrote down somewhere that I need to go buy some. I love anything reusable–parchment paper is still paper, and paper still comes from trees! Right?

    Them crackers look addictive. I just know they are.

    • Yes! Buy some silpat! And yes, they are addictive! I still love parchment and use it a lot – gotta love those renewable resources ;), BUT I DO love my silpat mats too!

  2. The crackers look great, I can almost hear them crunch in the photographs. And silpats are wonderful, but won’t they tear to shreds if you cut the crackers on the silpat with a pizza wheel? I think I’ll try them on the parchment.

    • Ah. Valid concern Chana! Actually, so little pressure is needed to cut them that the mat won’t be harmed. Thanks for bringing to mind a hint to be gentle!

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