Preheat oven to medium, 180-200 °C

Place parmesan cheese and egg in bowl and mix with a fork until soft dough is formed.

Place mixture on parchment paper and spread with fingers.

Place parchment paper on top of dough, and spread again, until thin and evened out. You may use rolling pin for this part.

Place on baking tray.

Optional: with pizza cutter, sofly mark cracker sized lines on top parchment paper. Do not remove paper!! Do not cut the paper!! These soft indents will let you break the baked dough into cracker sized pieces more easily.

Place in middle rock in preheated oven.
Watch because they burn easily!!

At 10 - 12 minutes, remove tray. If you see the dough is golden under the parchment paper, flip to other side and gently remove parchment paper so one side is left without paper.

Return 4 - 6 minutes to oven. When outer edges start to be a dark golden colour, remove tray. If some outer edges are burnt (very dark brown) remove.

Let cool on counter before breaking up. Color lightens after it cools.

After breaking into cracker pieces store in air tight container. Glass containers will maintain crispiness.

If humid, spread crackers on microwave safe plate, micro in 30 second pulses until all humidity is gone. Once again, let cool before storing.

Lasts at least 2 weeks (or more!) in air tight glass recipient on counter.