Chive Parmesan Crackers

And the chive train keeps on chugging, pulling into the snack station.

Cheese and chives.  It’s like the savory version of peanut butter and jelly.  Except I don’t think I’d want a chive and cheese sandwich.  Unless it was a grilled cheese sandwich made with the herb pull apart bread.  OH MAN, dinner tonight, done.

 Or maybe I’ll melt a hot mess of cheese all over these crackers.  That’d be about the same thing.

I’ve made homemade crackers once before, and was not all that satisfied.  I was trying to make crispy cheese crackers, but they never crisped, and were too thick.

So I tried again.  Still not as crispy as I hoped, but better.  I’m guessing it’s because I baked them on a pizza stone.  Love that thing.

They smelled fabulous in the oven, and tasted great too.  The whole wheat flour gave them a subtle nuttiness that complimented the chives really well.  These were great when I needed a break from snacking on cold pancakes.

Parmesan Chive Crackers

Adapted from Playing House Blog

Makes about 20-30 crackers

½ cup all-purpose flour, plus more as needed

½ cup whole wheat flour (you can use all all-purpose)
1/2 tsp salt
2 Tbsp unsalted butter
about 1/4 c. water, plus more as needed
1/4 cup freshly grated parmesan
8 chives, chopped


Preheat oven to 400 degrees F.  Make sure to place your pizza stone in the oven before preheating if using.

Place the flour, salt, and butter together in a large bowl or in the container of a food processor. Blend with a fork or pulse, until the flour and butter are combined. Add about 1/4 cup of water and blend, then continue to add water a little at a time until the mixture holds together but is not sticky.

Add in parmesan and chives at this point and give a final stir or pulse.

Roll out on a lightly floured surface until 1/4 in. thick, or even less.  Score lightly with a sharp knife so you can break them into nice squares or rectangles later on. Bake on a lightly floured baking sheet, or on a pizza stone, until lightly browned, about 20 minutes. Cool on a rack, break apart and serve warm or room temperature, and store extras in an airtight container.



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