Parmesan & Herb Crackers

One thing that really bothers me when buying store bought products is finding sugar (and the 10 other ingredients) that don’t need to be in said product. I know some people will say it’s added for flavor, but I disagree. As for the 10 other ingredients, I say it’s because we are eating inferior crap and they have to make it taste good while lasting on the shelf for way too long.

I could also go on about the fact that crackers are so cheap to make, why not make your own?

Whatever your reasons, here is an easy recipe that has good flavor, good crunch, and even Hubs loves them (which is a miracle because he’s a junk food addict when I’m not around).

You can add and subtract many different flavors so let your hair down and use this recipe as a rough outline. I love, LOVE herbs, and always have something growing so that is my main flavor addition. You could add seeds too, just use your imagination.

Plus, with the holidays quickly approaching, this would be something fancy, yet easy to set out for a Christmas party.

Give them a try and enjoy!

Parmesan & Herb Crackers


  • 3 cups whole wheat or white flour or half of each (I used whole wheat)
  • 1/3 cup fresh grated parmesan cheese
  • 1 teaspoon sea salt
  • 1 teaspoon freshly grated pepper
  • 1 1/2 teaspoon fresh thyme (you could exchange rosemary here)
  • 1 cup warm water
  • 1/3 cup extra virgin olive oil
  • Pasta machine (if you have one) but it's not needed
  • Pizza stone (if you have one) but it's not needed


  • Whisk together flour, parmesan, salt, pepper and thyme. Add the water and olive oil. Using a mixer with a dough hook attachment mix the dough at medium speed for about 5 - 7 minutes. If your feeling energetic, feel free to mix and then knead by hand on a floured surface. The dough should be just a bit tacky - not too dry, not too sticky to work with. If you need to, add a bit more water (or flour) to get to that consistency.
  • When you are done mixing, shape the dough into a large ball. Now cut into 4 equal-sized pieces. Shape into a small ball and place on a plate. Cover with a clean dishtowel or plastic wrap and let rest at room temperature for 30 - 60 minutes.
  • While the dough is resting, preheat your oven to 450F degrees. Insert a pizza stone if you have one.
  • When the dough is done resting, flatten one dough ball. Using a rolling pin or a pasta machine (I have an Atlas Pasta Machine), shape into a flat strip of dough (the flatter the crispier) - I can usually get down to the 5 setting on my pasta machine w/o trouble.
  • Cut the dough into whatever shape you like at this point (I use a square ravioli stamp) but you can use a pizza cutter, bench knife or shot glass for little circles. Set dough on a floured (or cornmeal dusted) baking sheet, poke each cracker with the tines of a fork to prevent puffing, add any extra toppings you may like, and slide into the oven onto the *pizza stone. Repeat the process for the remaining dough balls, baking in small batches.
  • If you don't have a pizza stone, bake crackers a handful at a time on baking sheets. Bake until deeply golden (8-10 minutes), and let cool on cookie cooling rack.
  • *I find that I get a browner cracker baking directly on a pizza stone, but they crisp up just as nice using a baking sheet although paler in color.

Bethany About Bethany

I am a prisoner of the highway, farmer and lover of Mother Nature, the moon and stars, my long and low, flat-top Peterbilt, chickens, cats, dogs, horses, cooking, photography, tattoos, tea pots and vintage barnifacts…among other things. I’m also a very, happily married, third-generation truck driver. My career choice is both demanding and rewarding, just like most things in life that are truly good.