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Parmesan Cottage Cheese Crackers

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These crispy, cheesy crackers are made with cottage cheese and parmesan for a high-protein, homemade snack that’s easy to customize. Perfect for lunchboxes, party platters, or a satisfying afternoon bite.

Ingredients

Scale
  • 1 cup (225g) small-curd, full-fat cottage cheese
  • 3/4 cup (60g) freshly grated parmesan cheese
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (60g) whole wheat flour (optional, or use all-purpose for lighter crackers)
  • 1 large egg, room temperature
  • 2 tablespoons (30ml) olive oil
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt, plus extra for sprinkling
  • 1/4 teaspoon black pepper (optional)
  • Optional: 1–2 teaspoons dried herbs (rosemary, thyme, Italian seasoning), red pepper flakes, or garlic powder

Instructions

  1. Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. In a food processor or blender, pulse cottage cheese until completely smooth and creamy, about 30–60 seconds. Scrape down the sides as needed.
  3. In a medium bowl, whisk together the blended cottage cheese, egg, and olive oil until well combined.
  4. In another bowl, mix all-purpose flour, whole wheat flour (if using), parmesan, baking powder, salt, and black pepper. Stir in any optional herbs or spices.
  5. Pour the wet mixture into the dry ingredients and stir with a spatula or wooden spoon until a soft, slightly sticky dough forms. If too runny, add flour 1 tablespoon at a time.
  6. Optional: Cover and refrigerate the dough for 15–20 minutes to make rolling easier.
  7. Place the dough between two sheets of parchment paper. Roll out to about 1/8 inch (3 mm) thick. Dust lightly with flour if needed.
  8. Remove the top parchment. Cut the dough into 1–1.5 inch squares or rectangles using a sharp knife, pizza cutter, or bench scraper.
  9. Transfer crackers to the prepared baking sheet, leaving a little space between each. Sprinkle with extra parmesan or flaky salt if desired.
  10. Bake for 18–22 minutes, rotating the tray halfway, until golden brown and crisp around the edges. Watch closely after 15 minutes.
  11. Let crackers cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Crackers will crisp up as they cool.

Notes

For gluten-free crackers, use a 1:1 gluten-free flour blend. For extra flavor, add dried herbs, garlic powder, or red pepper flakes. Roll the dough as thin as possible for the crispiest crackers. Store in an airtight container at room temperature for up to 5 days, or freeze for up to a month. Re-crisp in the oven if needed.

Nutrition

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Find it online: https://norasfoods.com/parmesan-cottage-cheese-crackers-recipe-easy-high-protein-snack-idea/