Cheddar Cheese Nippers

Cheddar Cheese Nippers

13 Reviews 5 Pics
  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    1 h 15 m
PJP
Recipe by  PJP

“A crispy cheesy cracker that is very similar to the one that you grew up with -- but with a few additions (or not), they can be a wonderful appetizer. But watch out, they are addictive.”

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Ingredients

Adjust Servings

Original recipe yields 36 crackers

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Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
  2. Place the flour, Cheddar cheese, butter, salt, and cayenne pepper into the work bowl of a food processor, and pulse until well mixed, about 10 times. Scrape the mixture out onto a well-floured work surface, and gather the dough into a ball. Roll the dough out into a 1/8-inch thick layer. If dough is too sticky, refrigerate for about 15 minutes before rolling. Cut the dough into shapes with a biscuit cutter, cookie cutter, or ravioli cutter. Gently lay the cut-out crackers onto the parchment paper.
  3. Bake in the preheated oven just until the crackers start to turn golden brown at the edges, 11 to 13 minutes. Allow to cool on the sheet for about 10 minutes before removing to finish cooling on racks.

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Reviews (13)

Rate This Recipe
Petrovna
31

Petrovna

No matter how I tried to resist the pull to use a substitution, I simply could not wait another day to make these with a pack of gruyere I had in the fridge. The recipe sounds so easy and delicious, and so it is! The making was mess-free, I used the smallest cookie cutter I had, and transferred the crackers to the parchment with a butter knife to avoid breaking them. They turned out beautifully crispy and golden (the ones rolled thinnest were the best), and the backgound wiff of cayenne pepper complimented ever so delicately to the aroma and taste. Mmmm... Will make again. And again.

Holly
22

Holly

Instead of white flour I used wheat- they don't look the best but I love whole wheat flour. Instead of 1.5 all purpose flour, I used 1c.+3TBSP of wheat flour. I doubled the cayenne pepper and they are delicious! I think next time I'll try using less butter to cut fat and calories. I also added a little milk because the dough was dry at first. A tip for rolling them- if you don't mind how they look, I placed the dough on the baking sheet (no parchment paper, just oil/non stick spray) and smashed it as flat as I could with my hands. Then I put plastic wrap on top of it and rolled it, to avoid having the dough stick to the roller. After it was flat, (remember it's already on the baking sheet) I cut them into little squares. I also dashed salt on them like real Cheese Nips. After they were baked and a little crispy, I retraced the lines with the knife and voila, little square cheese nips! Even though I changed the recipe a bit, they are delicious, and now with the added benefit of wheat flour!

Blender Woman
19

Blender Woman

This is one of those recipe you make, just to say you tried it. It is like making homemade ketchup or marshmallow fluff. Both are common and cheap grocery store shelf staples. I decided to make a 1/2 recipe to try it. They really did taste like Cheese Nips from the grocery store. The texture was a little harder like a homemade cracker but the taste was similar. I only had whipped dairy butter and low fat cheese, but they ended up working with no problem. My issue, I have with the recipe, is I made only 1/2 recipe but it still took 2 hours to make. It was really time consuming to roll just the one ball of dough out repeatedly to 1/8" thick and cut small crackers out of it. A regular cookie cutter, although quicker, would have been way too big. I broke the dough into 4 pieces to work with it and rolled it on a plastic cutting board. I didn't need the extra flour to roll it out. I ended up yielding about 1 1/2 cups of small crackers. They did taste better than expected, just a lot of work, but fun to try to make anyway.

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Nutrition

Amount Per Serving (18 total)

  • Calories
  • 134 cal
  • 7%
  • Fat
  • 9.4 g
  • 14%
  • Carbs
  • 8.1 g
  • 3%
  • Protein
  • 4.3 g
  • 9%
  • Cholesterol
  • 27 mg
  • 9%
  • Sodium
  • 179 mg
  • 7%

Based on a 2,000 calorie diet

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