Recipe

Imagine golden, wafer-thin crackers that snap with every bite—buttery cashews meet salty Parmesan, baked into a savory snack that disappears faster than you can say “just one more.” These Cashew Parmesan Crackers are your new go-to for wine nights, lunchbox surprises, or late-night cravings.

The secret? Perfectly uniform shreds and crumbles that melt into the dough for even flavor in every crisp. A quick crank with the Geedel Rotary Cheese Grater handles the hard work—no messy knives, no uneven chunks—leaving you with pro-level texture in seconds.

🧀Ingredients (Makes ~24 crackers)

1 cup raw cashews

¾ cup all-purpose flour

½ cup Parmesan cheese (block)

4 tbsp cold butter (cubed)

1 tsp dried rosemary (or thyme)

½ tsp sea salt

2–3 tbsp ice water

Optional: cracked black pepper, smoked paprika

🍳Step-by-Step: Crackers in 4 Cranks

1. Prep the Dry Team

Pulse flour, rosemary, and salt in a food processor (or mix by hand). Add cold butter cubes—work until sandy.

2. Shred & Crumble with Geedel

Lock the cheese shredder hand crank with suction base.

Fine shred blade: Feed Parmesan → crank into fluffy clouds.

Crushing blade (5-blade set): Add cashews → turn for coarse, nutty crumbs.

Dump both into the flour mix.

3. Form the Dough

Stir in ice water 1 tbsp at a time until dough just holds. Flatten into a disc, wrap, and chill.

4. Roll, Cut & Bake

Roll dough paper-thin between parchment. Cut into squares or rounds. Poke with a fork. Bake at 350°F until edges turn golden. Cool completely—crisp magic happens as they rest.

🌟Tips & Twists

Spicy Kick – Add cayenne to the dough.

Herb Boost – Swap rosemary for fresh dill.

Gluten-Free – Use almond flour + 1 tsp xanthan gum.

Make-Ahead – Shred Parmesan & cashews with Geedel up to 2 days ahead.

Storage – Airtight container = crunch for a week.

🥜Conclusion: Crackers That Steal the Show

These Cashew Parmesan Crackers aren’t just snacks—they’re tiny flavor bombs. With the cheese slicer, you get perfect shreds and crumbles every time, turning simple ingredients into bakery-worthy crisps. One batch, endless compliments.