Cheddar Pepper Crisps Food

CHEDDAR PEPPER CRISPS

Steps:

• In a large bowl, combine the first five ingredients. Cut in butter until crumbly. Stir in cheese. Sprinkle with water and vinegar. Toss with a fork until a ball forms. Wrap tightly in plastic wrap; refrigerate for 1 hour or until dough is firm., Divide into six portions. On a lightly floured surface, roll each portion of dough into an 8-in. circle. Cut into eight wedges and place on greased baking sheets. Sprinkle with pepper; lightly press into dough. Bake at 375° for 10-14 minutes or until golden brown and crisp. Cool on wire racks. Store in an airtight container.

PEPPERY CHEDDAR CRISPS

Steps:

• In a large bowl, combine the first 5 ingredients.
• Cut in the butter until crumbly.
• Stir in cheese.
• Sprinkle with water and vinegar.
• Toss with a fork until a ball forms.
• Wrap tightly in plastic wrap and refrigerate for 1 hour or until dough is firm.
• Divide into 6 portions.
• On a lightly floured surface, roll each portion of cough into an 8 inch circle.
• Cut into 8 wedges and place on a greased baking sheet.
• Sprinkle with pepper.
• Lightly press into dough.
• Bake at 375 degrees for 10-14 minutes or until golden brown and crisp.
• Cool on wire racks.
• Store in an airtight container.

KETO CHEDDAR TACO CRISPS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with a silicone baking mat.
• Toss together the Cheddar, Parmesan, chili powder, cumin and cayenne in a small bowl.
• Spoon heaping tablespoonfuls of the cheese mixture about 1 inch apart on the prepared baking sheet. Spread out each pile and lightly pat down (it's ok if there are gaps). Bake until the cheese is golden brown and bubbly, about 5 minutes.
• Let the crisps cool for a few seconds on the baking sheet and then use a metal spatula to lift and drape them over a rolling pin to cool completely. (You can also let them cool on the baking sheet for flat crisps.)
• Store at room temperature in an airtight container for up to 2 days.

HOMEMADE CHEDDAR AND PECAN CRISPS

Steps:

• Preheat the oven to 350°F.
• Coarsely grate the cheddar cheese, and transfer it to the bowl of an electric mixer fitted with the paddle attachment. Cut the two sticks of butter into sixteen pieces, and scatter the pieces over the cheese. Let the cheese and butter soften. Place the pecans in one layer on a baking sheet, and toast them in the oven until they are a shade darker and fragrant, 7 to 8 minutes. While the nuts are still warm, transfer them to a medium bowl and toss with the remaining tablespoon of butter (the hot nuts will melt the butter) and salt to taste. Cool the nuts completely, then finely chop.
• Add the chopped pecans, flour, a pinch of salt, cayenne, and black pepper to the bowl of the mixer, and beat the ingredients at medium speed until the mixture pulls together into a dough, about 2 minutes.
• Divide the dough into eight pieces. On a sheet of waxed paper, roll each piece of the dough into a log 1 inch in diameter, and wrap the logs tightly in waxed paper and foil. Chill the logs for at least 8 hours and up to 1 week. The dough will keep frozen for 2 months.
• Preheat the oven to 350°F.
• Working with one log at a time, cut the log crosswise into 1/8-inch-thick slices, and arrange the slices 1/2 inch apart on parchment-lined baking sheets. Bake the crisps in batches until they are golden and just firm to the touch, 10 to 12 minutes. Cool the wafers on the baking sheet. Stored in an airtight container at room temperature, the wafers will keep for up to 4 days.

CHEDDAR CHEESE CRISPS

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.

BASIC KETO CHEESE CRISPS

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.

CHEDDAR CRISPS WITH ROASTED GRAPE RELISH

Steps:

• Make Cheddar crisps:
• Put oven rack in middle position and preheat oven to 400°F.
• Blend Cheddar, flour, and cayenne in a food processor until combined well. Add butter and blend until dough starts to clump, about 30 seconds. Turn out onto work surface and gently knead until combined well. Using palms of your hands, roll dough into a 3/4-inch-thick rope (about 20 inches long). Cut rope into 24 equal pieces and press each piece onto bottom and halfway up side of a muffin cup.
• Bake until golden and slightly puffed in centers, about 10 minutes. Cool in pan on a rack 10 minutes, then invert onto rack to cool completely. Leave oven on.
• Make grape relish:
• Toss grapes with salt, pepper, and 1 teaspoon oil in a bowl, then roast on a foil-lined baking sheet until shriveled, about 25 minutes. Cool to room temperature on sheet on a rack.
• Toss together grapes, olives, celery, onion, jalapeño, garlic, zest, vinegar, pine nuts, and remaining 2 tablespoons oil. Spoon relish onto cheese crisps and serve immediately.