Lacy, crunchy golden cheddar cheese crisps are stress-free, easy party appetizers.
Ready in under 30 minutes.
These lacy little crisps are just what you need for an easy and stress-free holiday party.
Sally Vargas
Serve them as an appetizer with a glass of wine or at the table alongside a bowl of soup.
Or just snack on them all by themselves.
Be warned, however: It’s impossible to eat just one.
Sally Vargas
These cheese crisps couldnt be easier to make.
Use the cutter like a mold and drop spoonfuls inside.
Also be sure to leave a little space between each crisp.
Sally Vargas
When the cheese melts in the oven, the mounds spread and flatten on the pan.
Out of the oven, they will crisp as they cool on the pan.
You’ll be able to lift and peel them easily off the parchment.
Sally Vargas
I like to add a hefty pinch of spicy cayenne to these, but use your own discretion.
you could vary the jot down of seed you use, too.
I often just grab what I have in the cupboard.
The crisps are best the day they are made.
They will re-crisp as they cool.
Line two baking sheets with parchment paper.
Using the large holes of a grater, grate the cheese.
In a bowl, combine the flour, paprika, baking powder, and cayenne.
Add the butter, and mix with a fork or your fingers until blended in.
Stir in the seeds.
Add the grated cheese and toss with your hands to combine.
Mound tablespoon-size portions of the cheese mixture on the baking sheets, spaced 2 inches apart.
Flatten them slightly with the back of the spoon.
Place the cutter on the baking sheet and drop a spoonful of cheese mix into it.
Lift the cutter, level the cheese, and repeat until you have made all the crisps.
Lift the edge of the parchment to lift the crisps off the baking sheet, then peel them off.
Store in an airtight container.
