CHEF JOHN'S CHEESY CRACKERS
These crunchy, crispy crackers have a big, bold cheese flavor. They're vastly superior to anything you can get at the store. You can change up the cheeses and the spices. It's really a fun thing to play around with.
Provided by Chef John
Categories Appetizers and Snacks Snacks Kids
Time 1h20m
Yield 36
Number Of Ingredients 9
Steps:
- Line a baking sheet with aluminum foil and lightly grease with vegetable oil.
- Place butter into a mixing bowl; add Cheddar cheese, Parmesan cheese, paprika, cayenne pepper, and salt. Mix together with the back of a spatula until thoroughly combined.
- Mix flour into cheese mixture with a fork until crumbly. Sprinkle in cold water, 1 or 2 drops at a time, and mix with spatula until it comes together in a dough that holds its shape when squeezed.
- Transfer dough to a work surface and press into a thick, flattened disk. Wrap in plastic wrap and refrigerate 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Roll dough out on a floured work surface to about 1/8-inch thick. Use a pizza cutter to cut 1-inch wide strips from the dough. Cut strips crosswise into rectangles about 1 1/2-inches long. Use the back of a bamboo skewer to punch 5 small holes into each cracker. Arrange crackers onto prepared baking sheet.
- Bake in the preheated oven until crackers are browned and crisp, about 15 minutes. Let stand about 3 minutes for crackers to cool and release from the foil. Let cool completely before serving.
Nutrition Facts : Calories 25.2 calories, Carbohydrate 1.4 g, Cholesterol 4.7 mg, Fat 1.7 g, Fiber 0.1 g, Protein 1.1 g, SaturatedFat 1 g, Sodium 43.5 mg
LOW-CARB SNACKS : HOMEMADE BAKED CHEESE CRISPS RECIPE
Steps:
- Preheat your oven to 350 degrees Fahrenheit.
- Line a baking sheet with parchment paper. Not waxed paper. Not foil. PARCHMENT. Trust me.
- Shred cheese and mix with seasonings or herbs (Do NOT add salt. Cheese is salty enough.) OR
- Cut cheese into thin slices. (or get the cheese cut "for sandwiches" at the deli in your grocery store)
- Either put little lumps of the shredded cheese (maybe 1 Tbsp or so) or squares of the sandwich slices (about 1/4 or 1/6 of a full slice per cheese crisp) onto the parchment, a couple of inches apart. They will spread as they bake.
- Bake 5-7 minutes or until beginning to brown around the edges.
- Allow to cool, to finish getting crispy.
- Eat! They're great plain or with your favorite dips.
HOMEMADE CHEDDAR CRACKERS
Provided by Ree Drummond : Food Network
Time 1h50m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Put the Cheddar, flour, butter, salt, seasoned salt and cayenne in a food processor and pulse until the mixture resembles sand. Add the ice water and pulse until the dough comes together. Form the dough into a ball, wrap in plastic and refrigerate for 1 hour.
- Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat.
- Roll out the dough to 1/4-inch thickness and cut into squares with a pizza cutter. Use a wooden skewer to poke a small hole in the center of each square. Transfer to the prepared baking sheet and bake until golden brown, 15 to 17 minutes. Allow to cool before packing up.
17 CHEESE SNACKS WE CAN'T RESIST
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a cheese snack in 30 minutes or less!
Nutrition Facts :
CHEDDAR CRACKERS
These are the best ever. Spicy and cheesy crackers that will just melt in your mouth. Use more or less spice to suit your tastes. Cayenne pepper may be used in place of the white pepper.
Provided by TURLTEKAT
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 55m
Yield 48
Number Of Ingredients 7
Steps:
- In a medium bowl, stir together the flour, salt, white pepper and mustard. Cut in butter with a fork until the mixture resembles coarse crumbs. Stir in Cheddar cheese. Stir in water one tablespoon at a time, until the dough is able to hold together. Press the mixture into a ball, wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll the dough out to a rectangle that is 16x12 inches. The dough should be about 1/8 inch thick. Cut into 1x3 inch strips. Place the strips onto the prepared baking sheets spaced about 1 inch apart.
- Bake for 10 to 12 minutes in the preheated oven, or until golden and crispy. Cool completely before storing.
Nutrition Facts : Calories 50.3 calories, Carbohydrate 4 g, Cholesterol 9.1 mg, Fat 3.4 g, Fiber 0.1 g, Protein 0.9 g, SaturatedFat 2.1 g, Sodium 78 mg
CHEDDAR CHEESE COINS
These snacks are packed with an intense cheese flavor that comes from blending extra-sharp Cheddar with nutty Parmesan. Mild scallions and spicy black pepper bring additional savory notes, which play up that cheesiness. The coins have golden crispy edges and slightly tender centers. They're great for snacking on the go, serving as part of a cheese board or dunking into tomato soup. The recipe can easily be doubled for a holiday cookie swap, and the dough can be made 1 month ahead and kept frozen wrapped tightly in plastic wrap and stored in a resealable plastic bag; simply thaw, cut and bake when ready.
Provided by Kay Chun
Categories cookies and bars, appetizer, dessert
Time 2h50m
Yield About 5 dozen cookies
Number Of Ingredients 9
Steps:
- In the bowl of a food processor, combine flour, both cheeses, black pepper, salt and paprika, and pulse until well combined and sandy, about 30 seconds. Add butter and scallions, and pulse just until well blended, about 30 seconds. Continue pulsing and drizzle in 2 tablespoons of ice-cold water just until the dough comes together.
- Transfer dough to a lightly floured work surface and divide in half. Roll each half into a log that is 1 inch in diameter and about 12 inches long. If using sesame seeds, spread them onto the work surface and roll the log over the seeds until lightly coated. Wrap each piece of dough in plastic wrap and chill until firm, about 2 hours or overnight.
- Place racks in upper and lower thirds of the oven and heat oven to 350 degrees. Line 2 baking sheets with parchment paper or aluminum foil.
- Using a sharp knife, slice chilled logs into ¼-inch-thick slices. Arrange them on the prepared sheets about ½ inch apart. Bake, switching the sheets from top to bottom and rotating halfway through, until golden and just firm (they will continue to crisp up as they cool), 23 to 25 minutes.
- Let cookies cool on the baking sheets for 2 minutes, then transfer them onto wire racks to cool completely. Store cookies in an airtight container at room temperature overnight, then refrigerate for up to 1 week. To recrisp after refrigerating and serve warm, heat in a 350 degree oven for 5 minutes.
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4.8/5 (6)Total Time 25 minsCategory AppetizerCalories 14 per serving
- Combine the cheese, wheat or whole-grain spelt flour, all-purpose or white spelt flour, butter, milk, onion powder, if using, and salt in the bowl of a food processor fitted with the dough blade. Pulse to form a ball, 1 to 2 minutes. If the dough appears oily from the cheese, wrap it in plastic wrap and chill for 30 minutes.
- Turn the dough out onto a well-floured surface and roll it to 1/8 to 1/16-inch thickness. Lightly brush the dough with the milk. Using a pastry wheel or knife, cut the dough into 1-by-1-inch squares. Prick the center of each cracker with a skewer. Place the crackers on the prepared baking sheets, leaving at least a 1/2 inch between crackers.
- Bake the crackers, rotating the baking sheet halfway through baking, just until the crackers are slightly brown at the edges, about 10 minutes.
CHEDDAR CHEESE SNACK CRACKERS RECIPE | MYRECIPES
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Servings 162Calories 174 per servingTotal Time 1 hr 52 mins
- Place all ingredients in a food processor; pulse until coarse crumbs form. Add 1/2 cup water through food chute, 1 Tbsp. at a time, pulsing until dough forms a ball. Divide dough in half. Press each half of dough gently into a 4-inch circle on plastic wrap; cover. Chill for 1 hour.
- Line 2 baking sheets with parchment. Place racks in upper and lower thirds of oven and preheat to 375°F. Place half of dough in center between 2 baking sheet-size pieces of parchment; keep other half of dough in refrigerator. Roll dough into a 10-inch square, about 1/8 inch thick.
- Carefully remove top piece of parchment. Cut dough into 1-inch squares using a fluted pastry wheel or knife. Pierce a hole in center of each square with a wooden toothpick. Using a spatula, carefully place squares on lined baking sheets, spacing approximately 1/2 inch apart.
- Bake sheets of squares until crisp, about 20 minutes; rotate once. Transfer crackers to wire racks to cool completely. Repeat procedure with remaining half of dough.
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Estimated Reading Time 4 minsPublished 2017-01-28
- Annie's White Cheddar Bunnies. If I had to recommend one brand of snack food to anyone, it would be Annie's. All of the foods within the Annie's brand are relatively healthy versions of your favorite cheesy, salty, or sweet snacks.
- Annie's Cheddar Bunnies. For almost my entire life, I was a Goldfish girl. Whenever someone asked what my favorite snack was, it was always Goldfish. Since college, I have decided to widen my palette and have since been converted to a bunny eater.
- Goldfish. You pretty much can't go wrong with Goldfish. They are a staple all over the world and bring back great childhood memories to most people. If you did not already know, which you probably did if you are as obsessed with Goldfish as I am, there are over 30 different flavors.
- Trader Joe's Cheddar Rockets. Trader Joes's snack options are always on point, and these cheddar rockets do not disappoint. Each rocket is much bigger and puffier than any goldfish or cheddar bunny, and they actually taste like you are eating cheese.
- Cheddar Penguins. Cheddar Penguins do not necessarily taste better than Cheez-Its because they're a little bland, but they are shaped like penguins, so, obviously, that trumps a basic square-shaped snack.
- Cheez-Its. Cheez-Its are basically a better version of Cheese Nips. Cheez-Its come in 18 different flavors and that doesn't include the new additions to the Cheez-It family, such as Cheez-It Grooves and baked sandwich crackers.
- Cheese Nips. These crackers are pretty good, but they're not great. They are almost as good as Cheez-Its, but they are overshadowed almost every time. I am almost positive that if you asked a random person on the side of the street whether they preferred Cheez-Its or Cheese Nips, they'd answer either A) Definitely Cheez-Its or B) What are Cheese Nips?
A DEFINITIVE RANKING OF CHEDDAR CHEESE CRACKERS - BON APPéTIT
From bonappetit.com
Author Alyse WhitneyPublished 2018-02-01Estimated Reading Time 6 mins
- Cheez-Its. Like taking "a break" from your high school sweetheart to make sure there's no one better out there, we had to try 10 other crackers to make sure Cheez-Its were our No. 1.
- Goldfish. The "ideal saltiness" and "subtle cheesiness" made an entire bag of Goldfish disappear the day of the tasting, and people were visibly distraught when they were gone.
- Cheez-It Grooves. These new-wave grooved Cheez-Its are supposed to have the cheesy flavor of a Cheez-It with the "thin and crispness of a chip" (according to the official description.)
- Better Cheddars. Better Cheddars are the forgotten cracker of the '80s and '90s. Yes, they still exist, much to the surprise of almost every taster. "I forgot about these, but they were my childhood!"
- Back to Nature. These are the healthier-branded version of Cheez-Its. They have a nice crunch and a subtle cheese flavor; the lack of salt and greasiness (a good thing sometimes) made it feel too healthy and not a lot of people went back for seconds.
- Annie's Cheddar Bunnies. "The bunnies are adorable but the cheese flavor is too weak," one taster said, and almost everyone agreed with them. WE WANT MORE CHEESE, PLEASE!
- Cheese Nips. The crowd was divided on this one, because the flavor was slightly "bitter" and it had "inferior cheddar flavor." Something was off with that cheddar.
- Stauffer's Cheddar Whales. Whales may be bigger than fish, but these crackers were "a bland copycat of that other cracker from the ocean," and not as much crunch as we'd like.
- Blue Diamond Cheddar Cheese Almond Nut Thins. These were too "greasy and salty," so most people "wouldn't want to eat more than a few." The cheese dust didn't exactly incorporate with the cracker, either, so it was a layer of cheese on top of an almond cracker.
- Snyder's Wholey Cheese. Snyder's makes great pretzels, but these cheese-wedge-shaped "crackers" almost immediately shattered into shards, and were more like a baked chip in texture.
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From foodal.com
Reviews 13Category CrackersCuisine SnacksTotal Time 1 hr 35 mins
- In a food processor, combine the cheese, butter, flour, salt, paprika, and cayenne, and pulse until the mixture resembles coarse crumbs.
- Preheat the oven to 350°F and line a baking sheet with foil, parchment paper, or a silicone baking mat.
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5/5 (2)Total Time 40 minsCategory SnacksCalories 223 per serving
- Place the cheese, butter, flour, and salt into a food processor. Pulse, for 5 seconds at a time, about five or six times, until the dough becomes coarse crumbs.
- Slowly add the milk, 1 tablespoon at a time, with the food processor on, until the dough becomes a ball.
- Divide the dough into two balls, and refrigerate for 15 minutes. Remove one dough ball from the refrigerator, and roll it on a floured board with a floured rolling pin until it is about ⅛ inch thick.
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