Best Cheddar Rosemary Crisps Recipes

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BAKED CHEDDAR PARMESAN CHEESE CRISPS



Baked Cheddar Parmesan Cheese Crisps image

Want to know how to make parmesan crisps and cheddar cheese chips? This quick & easy cheese crisps recipe will show you the basic method, plus 10 simple seasoning combinations!

Provided by Maya | Wholesome Yum

Categories     Snack

Time 12m

Number Of Ingredients 3

3/4 cup Parmesan cheese ((shredded))
3/4 cup Cheddar cheese ((shredded))
1 tsp Italian seasoning ((optional))

Steps:

  • Preheat the oven to 400 degrees F (204 degrees C). Line a large baking sheet with parchment paper.

Nutrition Facts : Calories 152 kcal, Carbohydrate 1 g, Protein 11 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 34 mg, Sodium 403 mg, Sugar 0.1 g, UnsaturatedFat 3.3 g, ServingSize 1 serving

CHEDDAR-ROSEMARY CRISPS



CHEDDAR-ROSEMARY CRISPS image

Categories     Bread     Cheese     Appetizer     Bake

Yield 80

Number Of Ingredients 6

1 cup unsalted butter
8 oz extra-sharp white cheddar, shredded.
2 Tspns finely chopped rosemary
1/2 tsp coarsely ground black pepper
1/2 tsp salt
2-2 1/4 cups all purpose or whole wheat pasty flour

Steps:

  • cream butter and grated cheddar. Add rosemary, pepper & salt. With mixer on low or by hand mix in flour until you can mold it by hand. With floured hands roll into 2 long rolls about 2" thick. Square the sides if you want square crackers. Wrap in parchment paper or plastic wrap and put in fridge for at least 2 hours, up to a couple days. slice logs, space on cookie sheets lined with parchment paper, bake at 300 F. for about 15 minutes (check after 10 minutes) Consider an egg wash to make crackers a little stronger for using with dips, etc. Cool on rack completely before storing.

BASIC KETO CHEESE CRISPS



Basic Keto Cheese Crisps image

Delicious ketogenic snack.

Provided by pchow98

Categories     Appetizers and Snacks     Cheese

Time 17m

Yield 4

Number Of Ingredients 1

1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
  • Arrange Cheddar cheese in 24 small heaps on the prepared baking sheets.
  • Bake in the preheated oven until golden brown, about 7 minutes. Cool for 5 to 10 minutes before removing from baking sheets.

Nutrition Facts : Calories 139 calories, Carbohydrate 0.4 g, Cholesterol 36.2 mg, Fat 11.4 g, Protein 8.6 g, SaturatedFat 7.3 g, Sodium 214.2 mg, Sugar 0.2 g

CHEESE & ROSEMARY SHORTBREAD CRISPS RECIPE - (4.3/5)



Cheese & Rosemary Shortbread Crisps Recipe - (4.3/5) image

Provided by Foodiewife

Number Of Ingredients 8

1/2 cup unsalted butter, softened
1-1/4 cups aged white cheddar cheese, grated
3/4 cup all-purpose flour
2 tsp fresh rosemary, finely chopped
1/2 tsp dry mustard
pinch cayenne pepper (optional)
1/4 tsp salt
1/2 tsp cracked black pepper

Steps:

  • 1 In a bowl, beat butter until smooth. In a separate bowl, toss together cheese, flour, rosemary, mustard, salt and pepper. Stir flour mixture into butter mixture, mixing until the dough comes together. Shape the dough into a log about 9 inches long, wrap with plastic wrap and refrigerate for at least 2 hours*. *NOTE: I froze these for about an hour and sliced them very easily. 2 Preheat oven to 325F. Slice the log into 1/4-inch rounds and place rounds 2 inches apart on a parchment paper-lined baking sheet. Bake on the middle rack of oven until cookies are lightly golden around the edges, about 20 to 22 minutes. Cool completely.

CHEESE WAFERS OR STRAWS



Cheese Wafers or Straws image

What do you serve when you serve drinks? The general consensus is something crisp, salty and delicious. (In France, Champagne with potato chips is considered the perfect pairing.) Cheese wafers and cheese straws are always crowd pleasers. They're easy to prepare-basically, it's flaky pastry dough with grated cheese mixed in-and variations are endless. Use Cheddar, Parmesan or whatever cheese suits your fancy. Add rosemary, black pepper, smoky paprika or cumin seeds. Make several kinds in different shapes. With a little extra effort, you can even make savory palmier-style hearts.

Provided by David Tanis

Time 2h

Yield 6 to 7 dozen, depending on shape

Number Of Ingredients 8

2 cups/280 grams all-purpose flour, plus more for dusting
1/2 teaspoon/3 grams kosher salt
1/2 pound/227 grams cold unsalted butter (2 sticks), cut in 1/4-inch pieces
4 ounces/110 grams coarsely grated cheese (Cheddar, Gouda, Gruyère or Parmesan), plus more for sprinkling
1/4 cup/60 milliliters cold milk
2 egg yolks mixed with 2 tablespoons/30 milliliters cream for egg wash, or 1 whole egg beaten
Flaky salt, for sprinkling
Cumin seeds, black pepper, rosemary or smoked paprika, for sprinkling (optional)

Steps:

  • Put flour and salt in mixing bowl. With fingers, work half the butter into the flour until it resembles damp, crumbly sand. Add the remaining cold butter chunks and the cheese and stir with a fork to distribute. Stir in milk and quickly gather dough into a ball with floured hands. (There should be visible butter chunks in the dough.) Squash dough into a rough rectangle about 1 inch thick.
  • Dust dough with flour and roll to a long rectangle about 8 by 14 inches and about 1/2-inch thick, with the longer side facing you. Fold dough into thirds: first fold in right side, then left side on top of it, making a nearly square package three layers high. Dust again with flour and roll out to make same size rectangle, then fold it again. Dust and repeat once more. Wrap well in plastic film and refrigerate for at least 1 hour, or up to 1 day in advance.
  • Heat oven to 400 degrees. Cut dough in half. Refrigerate half the dough and roll the other piece out to a thickness of about 1/8 inch. (Do not roll too thin or pastry will not puff.) To make wafers, cut dough into 2-inch rounds with a sharp cookie cutter (or cut into diamonds with a knife). To make straws, cut dough in strips 1/2-inch by 5 inches. Twist strips 2 or 3 times and press down ends to prevent unfurling.
  • Place wafers or straws on a parchment-lined baking sheet. Paint lightly with egg wash and sprinkle with flaky salt. Add sprinklings of cumin seed, black pepper, rosemary or smoked paprika if desired, and a little more grated cheese. Bake for 8 to 9 minutes, until well browned and crisp. Let cool before serving. Repeat process with remaining half of dough.
  • Note: To make heart-shaped palmiers, cut dough in half as above. Working with one dough half (and refrigerating the other), roll dough to a rectangle about 12 by 8 inches and 1/8-inch thick, with the longer side facing you. Paint entire sheet of dough with egg wash and sprinkle with cheese. Tightly roll each of the long edges toward the center so you have a long, somewhat narrow log consisting of 2 connected side-by-side cylinders. Cut crosswise into 1/4-inch thick slices. Pinch the round side of each slice to form a heart shape. Flatten each heart-shaped slice with rolling pin and place on parchment-lined baking sheet. Dab each heart with egg wash and sprinkle with flaky salt. Bake for 9 to 10 minutes, until well browned.

Nutrition Facts : @context http, Calories 41, UnsaturatedFat 1 gram, Carbohydrate 3 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 21 milligrams, Sugar 0 grams, TransFat 0 grams

ROSEMARY CHEDDAR BREAD



Rosemary Cheddar Bread image

"My husband and I love rosemary-and cheddar-crusted potatoes, so I adapted a potato bread recipe to include our favorite flavors," writes Tammy Perrault of Lancaster, Ohio. The bread machine makes this herbed loaf a snap to prepare. "Everyone who has tasted it asks for the recipe," Tammy says.

Provided by Taste of Home

Time 3h10m

Yield 1 loaf (about 1-1/2 pounds, 18 slices).

Number Of Ingredients 9

1 cup water (70° to 80°)
3 tablespoons olive oil
1/2 cup mashed potato flakes
7-1/2 teaspoons sugar
3 teaspoons dried rosemary, crushed
1 teaspoon salt
3 cups bread flour
2-1/4 teaspoons active dry yeast
1-1/4 cups finely shredded cheddar cheese

Steps:

  • In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , Just before the final kneading (your machine may audibly signal this), add the cheese.

Nutrition Facts : Calories 130 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 182mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

CHEDDAR-PECAN CRISPS



Cheddar-Pecan Crisps image

Lots of holiday treats are sweet. For a change of pace, I fill goodie bags with my cheese crackers. The recipe has a large yield, but you can freeze the dough logs to bake later. -Heather Necessary, Shamokin Dan, Pennsylvania

Provided by Taste of Home

Categories     Snacks

Time 40m

Yield 24 dozen.

Number Of Ingredients 7

2 cups unsalted butter, softened
4 cups shredded sharp cheddar cheese
4-1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 cup finely chopped pecans, toasted

Steps:

  • In a large bowl, cream butter and cheese until light and fluffy. In another bowl, whisk flour, salt, garlic powder and cayenne; gradually beat into creamed mixture. Stir in pecans., Shape into eight 10-in. long logs. Wrap in plastic. Refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are crisp and lightly browned, 12-14 minutes. Cool on pans 1 minute. Remove to wire racks to cool. Refrigerate in airtight containers. Freeze option: Place wrapped logs in resealable plastic freezer bags; place in freezer. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand 15 minutes at room temperature before cutting. Bake as directed, increasing time by 1-2 minutes.

Nutrition Facts : Calories 27 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 19mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

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