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Rachael Ray's 30-Minute Healthy Recipes

Gluten Free Parmesan Cracker Crisps


* 1 cup finely shredded Parmesan cheese
* 1/4 tsp almond flour or almond meal
* seasonings or herbs as desired (optional)


1. Preheat oven to 350 degrees.
2. Line a baking sheet with parchment paper.
3. In a bowl, toss together the ingredients until well blended.
4. Place even sized piles of mixture (size depends on how big you want the crackers) two or more inches apart on the baking sheet, flattening each pile slightly.
5. Put in preheated oven for 3 or 4 minutes, or until melted and starting to get golden brown.
Remove and let cool undisturbed to keep their shape.
6. If you want to turn them into little bowls, you can place them, while still warm, over an inverted muffin tin or cups.
7. When cooled completely, these crackers can be used to serve dips, spreads, or as a cheesy cracker snack. If you created little bowls with them, you can fill them with ingredients to create mini snack bites.


The almond flour or meal helps the cheese smooth out while baking, but you can actually make these with just cheese. Any hard cheese will work, like Asiagio. If you use softer cheeses, like Cheddar, the result will be a softer more flexible texture.

Keep in mind that these Parmesan 'crackers' will be salty, so anything you serve with them doesn't need a lot of salt.

One of my favorite fillings for the Parmesan 'bowls' is guacamole with finely chopped tomatoes blended in. The natural saltiness from the cheese is perfect for the guacamole filling.

And, of course, these are gluten free because you are using almond meal or almond flour to bind and smooth the cheese.

If you're not too keen on buying a bag of almond meal or almond flour, you can make your own. It's simple to do - just throw some raw almonds (either bleached or whole) into a food processor and pulse until you get a fine texture. If you over-process you'll get almond paste, so be sure to watch what you're doing.

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