Dissolve the yeast in lukewarm water. Mix the flour with the salt (1/2 - 1 teaspoon, depending on your taste) and add to the yeast water, stir well. Add parmesan cheese and season with pepper and paprika powder to taste. The dough doesn`t have to rise!
Heat the croissant iron (for me to 2.5 at 6 levels), with a non-stick coating, greasing is not necessary.
Place small amounts of batter in the croissant iron, d. H. about 1 teaspoon full. This turned into crackers with a size of approx. 8 - 9 cm in diameter. Briefly squeeze the croissant iron firmly so that the dough is evenly distributed. Bake the crackers until no more steam comes out of the croissant iron. This is important because otherwise the crackers will have too much residual moisture and will not become crispy after cooling, but rather chewy gum-like chewy! For me, baking took around 90-100 seconds. If the cracker becomes too dark, reduce the temperature of the iron a little if necessary. Let the crackers cool down and then pack them airtight (or eat them right away).
This recipe is based on a basic recipe that I found in one of the forums and modified with the spices and cheese. For me, this resulted in about 35 crackers, so that with a total calorie content of 700 kcal, only about 20 kcal / piece and with just under 6 g total fat content per piece still 0.17 g. This means that this snack is not only delicious, but also very low in fat.
Note:
The crackers are already firm after baking and (unfortunately) can no longer be formed into bowls or rolls.
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