Dress up a cheese board or snack spread with these homemade carrot crackers. Source: Diabetic Living Magazine, Fall 2018

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Ingredients

Directions

  • Preheat oven to 325 degrees F.

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  • Combine flour, cheese, carrot, thyme, baking powder and salt in a large bowl. Stir with a fork until well combined. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs and starts to stick together. Add water and stir with the fork just until combined. Gather the dough into a ball and shape into a square.

  • Place the dough between sheets of parchment paper and roll out to a 10x10-inch square about 1/8-inch thick. (If necessary, remove the top sheet and use your hands to reshape the dough into a square.) Transfer to a baking sheet. Cut the dough into 18 long rectangles about 1x5 inches each (see Tip). Separate the rectangles and sprinkle them lightly with pepper.

  • Bake the crisps until the centers are firm to the touch and edges are evenly browned, 40 to 50 minutes. Cool on the pan on a wire rack for about 5 minutes. Separate the crisps and transfer to the rack to cool completely.

  • Serve with fruit spread (or preserves), if desired. Store in an airtight container or sealable bag for up to 24 hours.

Tips

Tip: When cutting dough into rectangles, use a pastry cutter with a crimped wheel to create a textured edge.

Nutrition Facts

109 calories; 5 g total fat; 3 g saturated fat; 12 mg cholesterol; 139 mg sodium. 13 g carbohydrates; 2 g fiber; 3 g protein;

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