Are you looking for a delightful and easy-to-make snack that blends the nutty flavor of walnuts with the sharp tang of cheddar cheese? Look no further than cheddar walnut crisps! These delectable morsels are the perfect combination of crispy, cheesy, and nutty, making them the ideal treat for any occasion. Whether you're hosting a party, packing a lunch, or simply craving a satisfying snack, these crisps are sure to hit the spot. With just a handful of simple ingredients and a few minutes of preparation, you can have a batch of cheddar walnut crisps that will tantalize your taste buds and leave you craving more.
Let's cook with our recipes!
CHEDDAR WALNUT CRISPS
This recipe (based on the Italian 'frico') was found in the 2006 cookbook, The 150 Best American Recipes.
Provided by Sydney Mike
Categories Cheese
Time 20m
Yield 60 crisps, 30 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F & set a rack in the middle of the oven, before lining 2 baking sheets with parchment paper.
- In a small bowl, combine the cheeses, then drop the mixture by rounded teaspoonfuls onto the prepared baking sheets, leaving about an inch between them.
- Flatten each round with the back of a spoon, then sprinkle the top of each with a little of the chopped nuts & thyme.
- Bake, one sheet at a time, for 5 minutes, or until the crisps are bubbling & the edges are golden brown.
- Remove from the oven & let stand for several minutes before sliding the crisps off the paper with a spatula.
- Blot the crisps gently with paper towels & serve at room temperature.
PARMESAN HERBED CRISPS WITH WALNUT PEPPER
Provided by Tyler Florence
Categories appetizer
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Combine Parmesan and herbs in a large mixing bowl. Set a 10-inch skillet over low heat. Add a 1/4 cup of Parmesan mix to the pan and sprinkle it so it is evenly spread and you have a lattice effect i.e. it should be a lacey and thin layer. Cook for 3 to 5 minutes until golden and crispy. Carefully remove from the pan and cool on a tray. Repeat with remaining ingredients until used up. Break disks into large crisps.
- Break up walnuts into a rough powder using a mortar and pestle. Add salt and pepper and mix well. Season Parmesan crisps with the powdered walnuts.
BLUE CHEESE AND WALNUT CRACKERS
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and Stilton together for 1 minute, or until smooth. With the mixer on low speed, add the flour, salt and pepper and mix until it's in large crumbles, about 1 minute. Add 1 tablespoon of water and mix until combined.
- Dump the dough onto a floured board, press it into a ball, and roll into a 12-inch long log. Brush the log completely with the egg wash. Spread the walnuts in a square on a cutting board and roll the log back and forth in the walnuts, pressing lightly, and distributing them evenly on the outside of the log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.
- Meanwhile, preheat the oven to 350 degrees F.
- Cut the log 3/8ths-inch thick with a small, sharp knife and place the crackers on a sheet pan lined with parchment paper. Bake for 22 minutes until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.
CHEDDAR CRISPS WITH ROASTED GRAPE RELISH
Categories Mushroom Olive Onion Bake Kid-Friendly Quick & Easy Cheddar Pine Nut Celery Fall Jalapeño Grape Gourmet Small Plates
Yield Makes 24 hors d'oeuvres
Number Of Ingredients 20
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.
CHEESE CRISPS
"The surprising crunch of these fun snacks makes them great for parties or anytime of day," assures Janelle Lee of Appleton, Wisconsin, who shares this simple, late-night recipe.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 32 servings.
Number Of Ingredients 6
Steps:
- In a bowl, cream the butter until fluffy. Slowly mix in the flour, salt and cayenne pepper. Stir in cheese and cereal. Shape into 1-1/2-in. balls and place on ungreased baking sheets. Bake at 350° for 15-17 minutes or until lightly browned. Serve warm or cold.
Nutrition Facts : Calories 302 calories, Fat 21g fat (13g saturated fat), Cholesterol 61mg cholesterol, Sodium 430mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.
IRISH CHEDDAR CRISPS
Make and share this Irish Cheddar Crisps recipe from Food.com.
Provided by SouthernBell2627
Categories Breads
Time 1h15m
Yield 32 crisps
Number Of Ingredients 10
Steps:
- Mix flour, cornmeal, sugar, salt, and baking soda in large bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Stir in cheese, water, and vinegar with fork until mixture forms soft dough. Cover dough and refrigerate 1 hour or freeze 30 minutes until firm.
- Preheat oven to 375 degrees. Grease 2 large cookie sheets. Divide dough into 4 pieces. Roll each piece into paper-thin circle on floured surface. Sprinkle with pepper; press pepper firmly into dough.
- Cut each circle into 8 wedges; place wedges on prepared cookie sheets. Bake about 10 minutes or until crisp. Store in airtight container for up to 3 days.
Nutrition Facts : Calories 79.1, Fat 4.8, SaturatedFat 3, Cholesterol 13.2, Sodium 128.4, Carbohydrate 6.9, Fiber 0.3, Sugar 0.2, Protein 2.2
BASIC KETO CHEESE CRISPS
Delicious ketogenic snack.
Provided by pchow98
Categories Appetizers and Snacks Cheese
Time 17m
Yield 4
Number Of Ingredients 1
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.
Nutrition Facts : Calories 139 calories, Carbohydrate 0.4 g, Cholesterol 36.2 mg, Fat 11.4 g, Protein 8.6 g, SaturatedFat 7.3 g, Sodium 214.2 mg, Sugar 0.2 g
SWEET OAT-WALNUT CRISPS
Think of these as cracker-like cookies that are sweet enough to serve with afternoon tea but hearty enough to spread with cheese. The versatile, unassuming crisps were a surprise favorite in the test kitchen. This recipe appears in our cookbook, "A New Way to Bake" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Yield Makes 2 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. In a bowl, toss together oats, flour, brown sugar, baking soda, salt, walnuts, and flaxseeds. Add butter; work in with your fingers or a pastry blender until small pea-size clumps form. Stir in sour cream just until combined.
- Roll dough between two sheets of parchment into a 12 1/2-by-12-inch rectangle, 1/8-inch thick. Using a sharp knife or a pizza wheel, cut into 4-by-1 1/2-inch rectangles. Transfer to parchment-lined baking sheets, about 1/2 inch apart; freeze 10 minutes.
- Bake, rotating sheets halfway through, until crisp and golden along edges, 12 to 14 minutes. Transfer sheets to wire racks; let cool completely. Serve with cheese. Crisps can be storedin an airtight container at room temperature up to 5 days.
CHEESE CRISPIES
These are addictive! They can be made to anyone's taste by adjusting the amount of heat.
Provided by Jan
Categories Appetizers and Snacks Pastries
Time 27m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine cheese, butter or margarine, flour, crispy rice cereal, salt, Worcestershire sauce, garlic powder, cayenne pepper, and black pepper. Mix well and form small balls out of the dough (the dough will yield approximately 55 balls). Flatten each ball of dough with your fingertips until the dough is very thin and arrange the discs on a cookie sheet.
- Bake for 12 minutes; or until the Cheese Crispies are golden and slightly brown around the edges. Enjoy!
Nutrition Facts : Calories 228.8 calories, Carbohydrate 12.3 g, Cholesterol 48.2 mg, Fat 16.9 g, Fiber 0.4 g, Protein 7.2 g, SaturatedFat 10.6 g, Sodium 286.5 mg, Sugar 0.4 g
CHEDDAR-PECAN CRISPS
Lots of holiday treats are sweet. For a change of pace, I fill goodie bags with my cheese crackers. The recipe has a large yield, but you can freeze the dough logs to bake later. -Heather Necessary, Shamokin Dan, Pennsylvania
Provided by Taste of Home
Categories Snacks
Time 40m
Yield 24 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and cheese until light and fluffy. In another bowl, whisk flour, salt, garlic powder and cayenne; gradually beat into creamed mixture. Stir in pecans., Shape into eight 10-in. long logs. Wrap in plastic. Refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are crisp and lightly browned, 12-14 minutes. Cool on pans 1 minute. Remove to wire racks to cool. Refrigerate in airtight containers. Freeze option: Place wrapped logs in resealable plastic freezer bags; place in freezer. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand 15 minutes at room temperature before cutting. Bake as directed, increasing time by 1-2 minutes.
Nutrition Facts : Calories 27 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 19mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
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.
Tips:
- Use high-quality ingredients. The better the ingredients, the better the crackers will taste. Look for fresh walnuts, sharp cheddar cheese, and all-purpose flour.
- Chill the dough before baking. This will help the crackers to hold their shape and prevent them from spreading too much.
- Bake the crackers until they are golden brown. This will ensure that they are crispy and flavorful.
- Let the crackers cool completely before storing them. This will help them to keep their crispness.
- Store the crackers in an airtight container at room temperature. They will stay fresh for up to 2 weeks.
Conclusion:
Cheddar walnut crisps are a delicious and easy-to-make snack that is perfect for any occasion. They are made with just a few simple ingredients and can be ready in under an hour. These crackers are also a great way to use up leftover cheddar cheese and walnuts. So next time you are looking for a quick and easy snack, give cheddar walnut crisps a try. You won't be disappointed!
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