Cheddar Cheese Crisps
These easy Cheddar Cheese Crisps are buttery, crunchy, and full of toasted cheese flavor with a hint of spicy heat. They're great as a party appetizer or just for some anytime snacking!
Servings: 28 (1 crisp each)
Estimated Calories: 62
Ingredients
- ½ cup butter, softened (1 stick)
- 4 ounces extra-sharp yellow/orange cheddar cheese, freshly and finely shredded
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon cayenne pepper
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
- 1 cup all-purpose flour
- 1 cup Rice Krispies cereal
Special Equipment
- electric stand mixer or hand mixer
Instructions
- Preheat the oven to 350°F.
- Place the butter, cheddar cheese, Worcestershire sauce, cayenne pepper, paprika, and garlic powder in the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl and an electric hand mixer); mix on medium speed until well-combined.
- Add the flour; mix on low speed just until the flour is incorporated (the dough will be rather stiff).
- Remove the bowl from the mixer and add the Rice Krispies cereal; mix in by hand until evenly distributed throughout the dough.
- Roll into tablespoon-sized balls and place them about 2 inches apart on ungreased baking sheets (preferably lightly-colored rather than dark baking sheets). You should get 28 balls, and they should fit on 2 large baking sheets. If the dough sticks to your hands while rolling the balls and shaping the crisps, dampen your hands with a little water.
- Using your fingers, flatten the balls into rounds (they should be about 1½ inches in diameter and about ¼ inch thick).
- Bake for 20 to 25 minutes or until the crisps are light golden brown.If you can't fit both pans on the middle rack of your oven, place one pan in the top third of the oven and the other pan in the bottom third of the oven and rotate them halfway through the cooking time so the crisps cook evenly.
- Transfer the crisps to wire cooling racks and allow to cool completely (about 15 minutes). Enjoy!
Recipe Notes
- Please grate your own cheese for this recipe. It only takes a minute. The anti-caking agents in many pre-shredded cheeses could prevent the cheese from properly blending into the dough and can cause the crisps to be crumbly.
- No electric stand mixer or hand mixer? Just go ahead and mix it by hand.
- I recommend using light-colored baking sheets so the crisps don't get too dark, especially on the bottom. If using dark pans, you might need to reduce the cooking time or reduce the oven temperature to 325°F and keep a close eye on them.
- Once completely cooled, store in an air-tight container at room temperature for up to 4 to 5 days (they might start to lose their crunch after a couple of days, so they're best if enjoyed within a day or two). If you want to make them ahead, I recommend making them several hours and no more than a day in advance.
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