Cracker Puffs

  • Serves

    serves 4-6


Clementine Paddleford, one of the world's most influential food writers, helped pioneer the chronicling of America's food traditions. She got the recipe for this appetizer from her mother, Jennie.


  • 20 unsalted soda crackers
  • 1 egg white
  • 5 tsp. grated parmigiano-reggiano
  • Caraway seeds


Step 1

Preheat oven to 450°. Soak crackers in a medium bowl of ice water, a few at a time, until slightly swollen and soft, about 20 seconds. (Don't soak too long, or they'll disintegrate.) Arrange softened crackers in a single layer on a parchment paper–lined baking sheet.

Step 2

Whisk egg white in a small bowl until very soft peaks form. Brush each cracker with some of the egg white, then sprinkle each with 1⁄4 tsp. of the grated parmigiano-reggiano and a pinch of the caraway seeds. Bake until slightly puffed and golden, 7–10 minutes.

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