STREAMING NOW: Tia Mowry At Home

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“These zesty cheddar crisps are great to nibble on pre-dinner with a glass of red wine. Mix up a batch during the Holiday season and keep the dough in the refrigerator. Slice, bake and serve to guests fresh from the oven!!”
3 dozen crisps

Ingredients Nutrition


  1. In a food processor work bowl fitted with a shredding blade, shred cheese. Transfer to a bowl and set aside.
  2. Replace shredding blade with metal blade. To work bowl, add flour, baking powder, paprika and salt and pulse to blend, about 4 times.
  3. Add shredded cheese and butter and pulse until mixture resembles coarse crumbs, about 20 times.
  4. Turn out on a lightly floured board and knead until dough comes together. Shape into a long roll about 1-inch in diameter.
  5. Spread nuts on a cutting board and roll dough in them until well coated.
  6. Wrap in plastic wrap and refrigerate until thoroughly chilled, for at least 3 hours or up to 1 week.
  7. When ready to bake, preheat oven to 400°F Cut dough into slices about 1/4 inch thick. Arrange on prepared baking sheet, at least 2-inches apart.
  8. Bake in preheated oven for 6 minutes. Remove from oven.
  9. Using spatula, turn crisps over and bake until lightly browned, about 6 minutes more.
  10. Let cool in pan on rack for 2 minutes.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a