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“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!!”
READY IN:
12mins
YIELD:
3 dozen crisps
UNITS:
US

Ingredients Nutrition

Directions

  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.

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