Looking for some easy appetizer recipes for your upcoming holiday parties? Then you’ve come to the right place. These cheddar crisps are a lot like cheddar crackers…only better. What makes them better you ask? Well, they’re unbelievably easy to make, you probably already have all of the ingredients to make them, and they fit the diets it seems everyone is doing these days like Paleo and Gluten Free.
You’re probably familiar with those little square cheddar cheese crackers called Cheese Its right? I won’t even buy those things because Craig will eat the entire box in an afternoon! But these little cheddar crisps taste a WHOLE lot like those little crunchies but you can whip up a batch in minutes and they only require 3 ingredients.
Let’s face it…the part we like most about those little crackers is the cheddar cheese right? Well, these are ALL cheddar cheese. Okay, there’s a couple of almonds and some spices but the base of the crisp is cheese and only cheese.
Remember those little Parmesan frico that I posted a while back? These are a lot like those, except they’re made from cheddar cheese instead of Parmesan. For the frico, I mixed seasoning in with the cheese and these crisps have the spices sprinkled right on top. One of the big differences between the two is that Parmesan is a much harder cheese and when it’s heated it doesn’t tend to have its fat pool like softer cheddar does. But this difference also makes these cheddar crisps look like small circles of lace. (So they’re quite pretty on a plate at your party.)
This recipe is also a great way to use up those leftovers you might have taking up space in your fridge. I had a bag of shredded sharp cheddar cheese that I used to make these. I’m guessing the aftermath of Thanksgiving dinner will leave you with more leftovers in your house than you even know what to do with…including cheese.
You can shred cheese from a block or use the pre-shredded bagged stuff for this (either will work just fine). I made mine in a large non-stick skillet on the stovetop, but they can also be made in the oven. Just make sure you spread the cheese onto a sheet of parchment paper or a silicon baking sheet. If you just pour it out onto the plain metal sheet, you’re probably going to be scraping your lovely little cheese crisps off that same pan with your teeth. Miss Manners and your dentist would both frown upon that.
Since these are so easy to put together, I highly recommend that you keep the ingredients for these handy. This time of year there’s a lot of impromptu get togethers both at your house and at houses you need to go to. Why not keep a few of these easy appetizer recipes handy for the next couple of months? I do and they can be a real life saver.
Oh, and even if you don’t have to serve the occasional adult snack or two, how about those kids that are always looking for something to eat? My go to recipes are the frico, that I posted earlier, this one and homemade tortilla chips. I almost always have at least one of these main ingredients in my refrigerator. So bring on those unexpected guests.
- 16 Ounces Shredded Sharp Cheddar Cheese
- Sliced Almonds
- Chili Powder
- Cayenne Pepper
- Heat a large non-stick skillet over medium high heat.
- Using a tablespoon, measure out cheese and carefully pour into a pile in the skillet.
- Gently flatten and smooth cheese out into a round and even layer.
- Continue doing this around the pan, leaving a bit of room between cheese.
- Arrange a few slices of almonds on each cheese round and lightly sprinkle with chili powder or cayenne pepper.
- Once cheese is lacey looking with slightly browned edges, carefully flip each cheese circle over.
- Gently press down on the cheese to slightly brown the almonds.
- Remove cheese from pan and spread out on a paper towel lined tray.
- Continue doing this until all of the cheese is gone.
- Once cheese is cool, it will be crisp.
- Serve or store in an airtight, covered container.
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