3 Ingredient Double Cheese Crackers {Low Carb, THM-S}
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With only 3 ingredients, these cheesy and crispy crackers are so easy to make, plus they have added vitamins and minerals!
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I have seen many FB posts floating around about Parmesan Crisps. They look so good, so cheesy, and like such an easy snack! I personally have never bought them, until this past week. They are a bit pricey, and I wasn't sure if all the hype was for real.
But, after a few nibbles from my bag, I knew it was time to learn how to make my own! Now, you can make these crisps with just Parmesan cheese, but I wanted to add a bit of nutritional punch and extra cheesy flavor. If you are interested in 1 Ingredient Parmesan Crackers, check out this recipe for Easy Parmesan Crisps, from my friend Lisa.
To bump up the nutritional value of these crisps, I added Nutritional Yeast
. If you have never heard of Nutritional Yeast, it is an awesome supplement to add to your Spice Cabinet!
According to this article by Dr. Axe, Nutritional Yeast has the following benefits:
- Preserves Immune Function
- Holds Antiviral and Antibacterial Properties
- Improves Digestion
- Is high in B-Complex Vitamins
If you have never tasted Nutritional Yeast, you do not need to be afraid to try it! It has a deliciously cheesy and nutty flavor. It can be found at most health food stores, or you can order it on Amazon.
So, what do you need to make these crackers?
1.5 Cups Shredded Parmesan Cheese (not the green can kind, but the kind you buy in a bag or small plastic container)
¼ Cup Nutritional Yeast
½ Teaspoon Thyme
Simply mix all three ingredients together and place small mounds of the mixture on a Silicone Baking Mat
or parchment lined cookie sheet (I used 1 Tablespoon per mound). Then bake at 400 for 5-7 minutes. They can burn very easily, so you may want to keep a close eye on them.
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3 Ingredient Double Cheese Crackers {Low Carb, THM-S}
Print RateIngredients
- 1.5 Cups Shredded Parmesan Cheese not the green can kind, but the kind you buy in a bag or small plastic container
- ¼ Cup Nutritional Yeast
- ½ Teaspoon Thyme
Instructions
- Preheat oven to 400.
- Mix all three ingredients together and place small mounds of the mixture on a cookie sheet lined with parchment paper or a Silicone Baking Mat (I used 1 Tablespoon per mound).
- Bake at 400 for 5-7 minutes. They can burn very easily, so you may want to keep a close eye on them.
Notes
Nutrition
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Thank you SO MUCH for this recipe! I overbought nutritional yeast ( thought I was out and bought some, then found an almost full container in the pantry.) I love the cheese crisps made with parmesan, and I bet these are even better! Yay!
Do these need to be refrigerated after?
No, I leave mine in a Ziploc bag on my counter.
I keep thinking of buying nutritional yeast but haven't yet. This recipe sounds like a perfect way to try it. I like that it uses it even though the recipe isn't vegan. And Thyme is a perfect addition to make the crisps can more savoury
This looks delicious and so easy! My daughter would love this too, thanks for sharing:)
Finally a salty snack that I can eat! I can hardly wait to try them 🙂
Sinea ♥
I love using nutritional yeast in the kitchen - what a fun way to utilize it!
Do you think something similar could be made with any other type of cheese? I never heard of nutritional yeast, but it sounds like something I should put in my pantry ??.
Thanks ?
You can omit the nutritional yeast and just use the parmesan. 🙂
Hi Sarah!! Do you keep these in the fridge after you make them?? Also do you know how long that they last, like a week in the fridge or so?? Thanks!!
I just keep them in a baggie on my counter. They are good for at least a week (if they last that long)! 🙂
Hi Sarah, I made these cheese crackers and they are deelish!! Wondering if I should have baked mine longer though. Mine are chewy- not crisp. What do you think?
Hi Susette! I'm glad you enjoy the crackers! Sounds like you could bake them a bit longer. Also, it may help to let them "dry out" a bit. They should get crispier the longer they sit (without being covered).
The first batch I made were chewy as well, but then I flattened the second batch out a little before baking and they came out better.
I make a big batch of parmesan chips every week to munch on with salsa or hummus. I love them! Definitely going to add the nutritional yeast to my next batch. I make LC yeast bread in my bread machine and always add a T of nutritional yeast to bump up the nutritional values. It is very tasty!
These crackers are chewy but taste great (I need to work on getting the crunch. The only problem I had was too much nutritional yeast and clumped up on the crackers in places. I plan to use half as much to just coat them next time and then sift them to remove any access yeast. Then they should be perfect! Thank you for a great recipe!