Snacks, Vegetarian, Low Phosphorus, Low Potassium, High Protein, Low Sodium
Based on 12 servings per recipe.
- 1 1/4 cups all-purpose flour
- 1/3 cup whole-wheat flour
- 1 tablespoon sage, finely chopped
- 1 tablespoon rosemary, finely chopped
- 2 tablespoons and 1/3 cup fresh Parmesan cheese, finely shredded
- 3 tablespoons vegetable oil
- 1/2 cup water
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
Preheat oven to 350 degrees.
In a medium bowl, mix together all-purpose flour, whole-wheat flour, chopped herbs and 2 tablespoons parmesan cheese.
Make a well in the center of the flour mixture.
Pour the vegetable oil and water into the well.
Mix with a fork until well blended.
On a lightly floured surface, roll out the dough as thinly as possible-less than 1/8 inch thick.
Place dough on an ungreased baking sheet and cut part way through the dough making 1 1/2 inch squares.
Prick each square with a fork about 3 times.
Brush dough with olive oil.
Sprinkle garlic powder and 1/3 cup parmesan cheese on top.
Bake for 15-20 minutes or until crisp and light brown.
Let cool then break into individual crackers.
About This Recipe
Rolling out the dough is a bit of work but the yield is high for these thin and crispy low salt treats. Cut into seasonal shapes for extra fun.