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Rosemary-Sage Crackers

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


  1. Preheat oven to 350 degrees.
  2. In a medium bowl, mix together all-purpose flour, whole-wheat flour, chopped herbs and 2 tablespoons parmesan cheese.
  3. Make a well in the center of the flour mixture.
  4. Pour the vegetable oil and water into the well.
  5. Mix with a fork until well blended.
  6. On a lightly floured surface, roll out the dough as thinly as possible-less than 1/8 inch thick.
  7. Place dough on an ungreased baking sheet and cut part way through the dough making 1 1/2 inch squares.
  8. Prick each square with a fork about 3 times.
  9. Brush dough with olive oil.
  10. Sprinkle garlic powder and 1/3 cup parmesan cheese on top.
  11. Bake for 15-20 minutes or until crisp and light brown.
  12. 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.

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