Low Carb Rosemary Parmesan Crackers

Less photos so you can get right to the recipe and start cooking!

AuthoradminDifficultyIntermediate

Yields36 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr

 1 ½ cups Sunflower Seeds
 ½ cup Chia Seeds
 ¾ cup Grated Parmesan Cheese
 2 tbsp Fresh Rosemary
 ½ tsp Garlic Powder
 ½ tsp Baking Powder
 1 Egg
 2 tbsp Melted Butter
 2 tsp Coarse Sea Salt

1

Melt 2 tbsp. butter in the microwave. Set aside.
Combine the sunflower and chia seeds in a food processor and pulse until fine.
In a bowl, combine the seeds and all remaining ingredients, including the melted butter, minus the salt.

2

Roll out the dough between 2 pieces of parchment paper, to 1/8" thickness.
It's best to do this on a large cookie sheet.
Sprinkle the coarse salt on the crackers, place the parchment on top again and give a light roll.
With a large knife, cut into 2" squares. Cut straight down and don't drag the knife.
Square things up the best you can along the edges. You'll have some oddball pieces, but that's ok!
Bake at 300 degrees for 45 minutes.

3

Remove from the oven and let sit for about 10 minutes.
Carefully cut down along the scored edges, separating the crackers.
Let cool completely and store in an airtight container.

Ingredients

 1 ½ cups Sunflower Seeds
 ½ cup Chia Seeds
 ¾ cup Grated Parmesan Cheese
 2 tbsp Fresh Rosemary
 ½ tsp Garlic Powder
 ½ tsp Baking Powder
 1 Egg
 2 tbsp Melted Butter
 2 tsp Coarse Sea Salt

Directions

1

Melt 2 tbsp. butter in the microwave. Set aside.
Combine the sunflower and chia seeds in a food processor and pulse until fine.
In a bowl, combine the seeds and all remaining ingredients, including the melted butter, minus the salt.

2

Roll out the dough between 2 pieces of parchment paper, to 1/8" thickness.
It's best to do this on a large cookie sheet.
Sprinkle the coarse salt on the crackers, place the parchment on top again and give a light roll.
With a large knife, cut into 2" squares. Cut straight down and don't drag the knife.
Square things up the best you can along the edges. You'll have some oddball pieces, but that's ok!
Bake at 300 degrees for 45 minutes.

3

Remove from the oven and let sit for about 10 minutes.
Carefully cut down along the scored edges, separating the crackers.
Let cool completely and store in an airtight container.

Rosemary Parmesan Low Carb Crackers

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