Lacy, crispy golden cheddar cheese chips are stress-free, easy party appetizers. Ready in less than 30 minutes.
BE PICTURED IN; CHARACTERIZED IN:
These little lace chips are just what you need for an easy and stress-free Christmas party.
Be warned though: it’s impossible to eat just one.
These cheese chips couldn’t be easier to make. Just grate some cheese, add a little flour and spices, and stir in a spoonful of crunchy seeds.
You can drop them onto a baking sheet with a tablespoon, but a 2-inch round cookie cutter will keep the unwieldy little shreds of cheese from scattering. Use the cutter like a mold and put spoonfuls in.
Don’t forget to line the pans with parchment paper or you’ll never get the chips off the baking sheet in one piece. Also, be sure to leave some space between the chips. As the cheese melts in the oven, the mounds will spread out and flatten out on the pan.
Outside of the oven, they will crisp up as they cool on the pan. You can easily lift and peel them off the parchment.
I like to add a hefty sprinkling of spicy cayenne pepper to these, but use your own discretion. You can also vary the type of seed used. I often just take what I have in the closet.
Golden Cheddar Cheese Chips
You can also substitute another semi-hard cheese, such as Swiss or Gruyere, for the cheddar if you like.
The chips taste best on the day they are made. If they’ve gone a bit soft, simply pop them back in the oven for a few minutes to warm them up before serving. They will crisp up again as they cool.
ingredients
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6 ounces sharp cheddar (about 2 cups grated)
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1/4 Cup all purpose flour
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1 teaspoon paprika
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1/8 teaspoon baking powder
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prize cayenne pepperto taste (optional)
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1 tablespoon unsalted butterat room temperature
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1 tablespoon black sesame, poppy seeds, coriander or Caraway seeds
method
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Preheat the oven:
Preheat oven to 350°F.
Line two baking sheets with parchment paper. Grate the cheese with the large holes of a grater.
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Make the crunchy mix:
Mix the flour, paprika, baking powder and cayenne pepper in a bowl. Add the butter and mix with a fork or your fingers until combined. Stir in the seeds. Add the grated cheese and mix with your hands.
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Shape and bake chips:
Place tablespoon-sized portions of cheese mixture on baking sheets, 2 inches apart. Flatten them slightly with the back of the spoon.
It’s not strictly necessary, but you can use a 2-inch round cookie cutter as a mold to keep the cheese neat if you’d like. Place the cutter on the baking sheet and add a spoonful of cheese mixture. Raise the cutter, line up the cheese, and repeat the process until you’ve made all the chips.
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Bake:
Bake for 9 to 12 minutes or until golden brown:
Let the chips cool completely on the baking sheets. Lift the edge of the parchment paper to loosen the chips from the baking sheet, then peel them off. Store in an airtight container.
| nutritional information (per serving) | |
|---|---|
| 88 | calories |
| 7g | Fat |
| 2g | carbohydrates |
| 5g | protein |
