Parmesan Fennel Crackers

Parmesan Fennel Crackers are delectably addicting with their nutty, buttery, sharp, and pungent Parmesan flavor and a mild hint of fennel. I double dog dare you to eat just one!!

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Jump to:

• The ingredient list:
• Kitchen tools and equipment:
• There is no comparison:
• Why use Parmigiano-Reggiano?
• Can store bought Parmesan cheese be used in place of the Parmigiano-Reggiano?
• How to make homemade Parmesan crackers:
• Other ways to enjoy Parmigiano-Reggiano:
• Additional savory snack recipes:
• Printable Recipe Card

*Disclaimer - I was sent Parmigiano-Reggiano cheese wedges from Rogers Collection which is an exceptional importer of extraordinary foods. All comments and opinions I share are strictly my own.

The ingredient list:

• Parmigiano-Reggiano Parmesan cheese, grated
• all-purpose flour
• salt
• cayenne pepper
• butter
• milk
• fennel seed

Kitchen tools and equipment:

• food processor or box grater
• large bowl (if not using a food processor)
• rolling pin
• pizza wheel, pasta wheel, or paring knife
• baking sheets
• parchment paper or Silpat

There is no comparison:

If you're used to purchasing your Parmesan cheese in the green can from the grocery store, I urge you to STOP and challenge your taste buds to explore the undeniable flavor packed difference cooking and garnishing with Parmigiano-Reggiano Parmesan cheese will afford you.

I'll admit to having used the refrigerated, pre-grated (not green can) Parmesan cheese found in the deli section of the grocery store from time to time if I'm in a pinch.

That said, there is absolutely NO comparison between that grocery store deli product to a wedge of the authentic pin-dotted rind of Parmigiano-Reggiano, which is made explicitly in the Parma and Emilia Romagna regions of Italy.

Did you know Parmigiano-Reggiano is aged for a full 24 months before it's ready to be eaten and served, and there are only three ingredients which make up its buttery, nutty flavor and undeniable texture? The ingredients are: cow's milk, rennet, and salt. That's it! Incredible, right?

Why use Parmigiano-Reggiano?

It's the simplicity of the highest quality ingredients combined with the attention to detail of the aging process which makes the flavor of Parmigiano-Reggiano so unique!

Did you also know that because of the long aging process Parmigiano-Reggiano is naturally lactose-free, making it a healthy snack for kids and adults alike! 

And if all this isn't enough, Parmigiano-Reggiano is also an excellent source of protein and calcium for strong bones and healthy muscles, cartilage, skin, and blood!

It's no wonder then that Parmigiano-Reggiano is known as the "King of Cheese," and in my opinion, there is no better-tasting Parmesan cheese in the world for cooking, baking, and, of course, snacking! 

Can store bought Parmesan cheese be used in place of the Parmigiano-Reggiano?

Yes, you sure can. However, you'll get the very most flavor if you can use the very best ingredients.

How to make homemade Parmesan crackers:

• Use a sharp knife to cut, chunk, and grate enough Parmigiano-Reggiano to equal 1½ cups.
• If using a food processor, pulse to a semi-fine grate. If using a box grater, use the small grating holes.

• Grate or pulse the Parmigiano-Reggiano to form semi-fine texture.
• Add the salt, pepper, cayenne pepper, and flour to the Parmigiano-Reggiano.

• Pulse to just combine. If using a bowl, stir to combine.
• Add 1 stick of cold butter, cut into chunks, into the food processor.

• Pulse to blend the butter into the Parmigiano-Reggiano and flour mixture. If using a bowl, use a pastry blender or two forks to work the butter into the Parmesan and flour mixture.
• Add the fennel seed and milk to the Parmesan and flour mixture.

• Pulse just until the mixture comes together into a dough that holds together in your hand when pressed. If using a bowl, use hands to bring the mixture together to form a soft dough.
• Turn the dough out onto a lightly floured surface and press to form a mound.

• Gently roll the dough into an approximate 15" x 12" rectangle, ¼" thick. *Note press the dough with your hands to make even edges if needed.
• Use a pizza wheel, pasta wheel, or paring knife to cut the dough into approximately 1" square crackers.

• Transfer the crackers to a parchment lined baking sheet and bake in a preheated oven for 14-16 minutes at 400-degrees, or until the crackers and golden brown and crispy.
• Cool and serve.
• These crackers can be stored in an airtight container at room temperature for 3 days.

Other ways to enjoy Parmigiano-Reggiano:

• Serve chunks on a cheese and charcuterie board (or plate) with along with fresh fruit.
• Shaved or crumbled in a salad.
• In sauces or grated over pasta.
• Grated or shaved over pizza.
• Add the rind to sauces, soups, or stews for an extra depth of flavor and richness.
• Chunked by itself as a snack with crackers and wine (or juice for the kids).

Additional savory snack recipes:

Parmesan Onion Squares are an easy-to-make appetizer with a light oniony flavor, a crisp yet creamy texture, and a tiny and unexpected touch of sweetness that everyone loves!

The iconic flavor of Ritz crackers is something you CAN replicate at home. Check out this recipe for Homemade Ritz Crackers from Jenni over at Pastry Chef Online.

Homemade Cornbread Crackers are everything you want in a snack cracker. They're crunchy, crispy, and loaded with wonderful corn flavor.

Shrimp Rangoon Garlic Toasts are the perfect easy appetizer that everyone loves. Whether you're entertaining for a fancy or casual occasion, these delicious seafood appetizer toasts will fit right in.

Printable Recipe Card

I sincerely hope you've enjoyed today's recipe for Crispy Golden Parmigiano-Reggiano Parmesan Fennel Crackers as much as I've enjoyed bringing it to you!