Best Cheddar Cheese Crisps Recipes

Cheddar Cheese Crisps image

Provided by My Food and Family

Categories Home

Time 40m

Yield 10 servings

Number Of Ingredients 3

1 pkg. (8 oz.) KRAFT Big Slice Sharp Cheddar Cheese Slices
1/4 cup KRAFT Grated Parmesan Cheese
1/8 tsp. each dry mustard, garlic powder, onion powder and paprika

Steps:

Heat oven to 300ºF.
Cut each slice of cheese into 12 (1-inch) pieces; place in single layer on 2 parchment-covered baking sheets.
Bake 30 min. or until golden brown. Let stand on baking sheets 2 min. Remove to paper towels; drain. Meanwhile, combine remaining ingredients.
Place crisps in large bowl. Add Parmesan mixture; mix lightly.

Nutrition Facts : Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

Smoked Cheddar Cheese Crisps image

Provided by Leslie in Texas

Categories Cheese

Time 45m

Yield 40 crisps

Number Of Ingredients 6

1/2 cup unsalted butter, room temperature (1 stick)
6 ounces smoked cheddar cheese, grated
1 cup all-purpose flour
1/4 teaspoon cayenne pepper
1/8 teaspoon salt
1 tablespoon milk

Steps:

Using an electric mixer, beat butter and cheese in medium bowl until well blended.
Mix flour, cayenne and salt; gradually beat dry ingredients into butter alternately with milk (dough will be soft).
Turn dough out into sheet of plastic wrap;shape dough into 8-inch-long log using plastic as aid.
Wrap and refrigerate at least 6 hours.
(Can be prepared 2 days ahead.).
Preheat oven to 400 degrees.
Unwrap dough and cut log into 1/8 to 1/4-inch-thick slices.
Place 1 inch apart on heavy large cookie sheet.
Bake until golden brown, about 15 minutes.
Transfer to rack and cool 3 minutes;serve warm or cool completely and store in an airtight container.

Nutrition Facts : Calories 49.1, Fat 3.8, SaturatedFat 2.4, Cholesterol 10.6, Sodium 34.3, Carbohydrate 2.5, Fiber 0.1, Protein 1.4

CHEDDAR CHEESE CRISPS image

Categories Cheese

Number Of Ingredients 10

1 1/2 cups flour
1/2 cup grated sharp cheddar cheese
2 Tbsp. finely grated Parmesan
1 tsp. kosher salt
1/4 tsp. ground black pepper
9 Tbsp. cold unsalted butter, cut into 1/4" dice
1/4 cup sour cream
2 tsp. extra virgin olive oil
1 large egg yolk
Additional kosher salt and Parmesan cheese

Steps:

Place the flour, cheddar cheese, 2 Tbsp. of Parmesan, salt and pepper in the bowl of a food processor. Pulse until combined. Scatter the butter pieces over the flour mixture and pulse until mixture resembles coarse meal. Add the sour cream, olive oil and egg and pulse until just blended. Turn dough out onto a work surface and shape into a disk. Wrap disc in plastic wrap and refrigerate at least 2 hours or overnight. Preheat over to 375 degrees. Place chilled dough on a lightly floured surface and roll out to a thickness of 1/8", sprinkling with more flour as necessary to keep from sticking. Using a 1 3/4" scalloped round cookie cutter, cut out as many rounds as possible and arrange 1/2" apart on an ungreased baking sheet. Reroll scraps and continue cutting out crackers. Top crackers with a sprinkling of salt and Parmesan. Bake 13 to 16 minutes or until light golden brown. Cool completely and then serve.