Best 7 Cheddar Cayenne Chips Recipes

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Indulge in a delightful culinary experience with our curated collection of cheddar cayenne chips recipes. These crispy, cheesy, and slightly spicy chips are a perfect blend of flavors that will tantalize your taste buds. From classic oven-baked chips to air fryer variations and even a healthier baked version, we have something for every preference. Explore the different recipes to find the perfect chip that suits your mood and dietary needs. Get ready to elevate your snacking game with these irresistible cheddar cayenne chips.

Let's cook with our recipes!

SPICY CHEESE CRISPS



Spicy Cheese Crisps image

Since this dough keeps well, you can slice and bake just what you need savory snacks to serve with wine or cocktails.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 3h

Yield Makes about 40

Number Of Ingredients 5

1 cup all-purpose flour
3/4 teaspoon salt
1/4 to 1/2 teaspoon cayenne pepper
8 ounces finely grated cheddar cheese (2 cups)
1/2 cup (1 stick) softened butter

Steps:

  • In a medium bowl, whisk together all-purpose flour (spooned and leveled), salt, and cayenne pepper. Add finely grated cheddar cheese and softened butter; work with hands until a dough forms.
  • Transfer to a sheet of waxed paper. Form into a 1 1/2-inch-diameter log; roll up tightly in paper. Refrigerate until firm, about 2 hours.
  • Preheat oven to 400 degrees. Slice dough into 1/4-inch-thick rounds (discard ends, if desired); arrange 1 inch apart on baking sheets. Bake until edges are golden, 16 to 18 minutes; transfer crisps to a rack to cool.

KETO CHEDDAR TACO CRISPS



Keto Cheddar Taco Crisps image

Keto-friendly and super easy to make, these crispy cheese snacks are as satisfying as potato chips but without the carbs.

Provided by Food Network Kitchen

Time 15m

Yield 10 to 12 crisps (2 per person)

Number Of Ingredients 5

3/4 cup finely shredded full-fat sharp Cheddar
1/4 cup shredded Parmesan
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
Large pinch of cayenne pepper

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with a silicone baking mat.
  • Toss together the Cheddar, Parmesan, chili powder, cumin and cayenne in a small bowl.
  • Spoon heaping tablespoonfuls of the cheese mixture about 1 inch apart on the prepared baking sheet. Spread out each pile and lightly pat down (it's ok if there are gaps). Bake until the cheese is golden brown and bubbly, about 5 minutes.
  • Let the crisps cool for a few seconds on the baking sheet and then use a metal spatula to lift and drape them over a rolling pin to cool completely. (You can also let them cool on the baking sheet for flat crisps.)
  • Store at room temperature in an airtight container for up to 2 days.

Nutrition Facts : Calories 70, Fat 5 grams, SaturatedFat 3 grams, Cholesterol 15 milligrams, Sodium 150 milligrams, Carbohydrate 1 grams, Fiber 0 grams, Protein 5 grams, Sugar 0 grams

BAKED CHEDDAR PARMESAN CHEESE CRISPS



Baked Cheddar Parmesan Cheese Crisps image

Want to know how to make parmesan crisps and cheddar cheese chips? This quick & easy cheese crisps recipe will show you the basic method, plus 10 simple seasoning combinations!

Provided by Maya | Wholesome Yum

Categories     Snack

Time 12m

Number Of Ingredients 3

3/4 cup Parmesan cheese ((shredded))
3/4 cup Cheddar cheese ((shredded))
1 tsp Italian seasoning ((optional))

Steps:

  • Preheat the oven to 400 degrees F (204 degrees C). Line a large baking sheet with parchment paper.

Nutrition Facts : Calories 152 kcal, Carbohydrate 1 g, Protein 11 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 34 mg, Sodium 403 mg, Sugar 0.1 g, UnsaturatedFat 3.3 g, ServingSize 1 serving

CHEDDAR CHIPS RECIPE BY TASTY



Cheddar Chips Recipe by Tasty image

Here's what you need: gold potatoes, cooking oil, cheese cracker, salt

Provided by Merle O'Neal

Categories     Appetizers

Yield 2 servings

Number Of Ingredients 4

3 gold potatoes
1 tablespoon cooking oil
2 cups cheese cracker, cheddar cheese
1 tablespoon salt

Steps:

  • Preheat the oven to 350ºF (175ºC).
  • Carefully slice 3 gold potatoes into ⅛-inch (3-mm) slices using a knife or mandoline.
  • Place cheddar crackers into a ziplock bag and crush them so that they reach a powdery state.
  • In a large bowl, mix the potato chips with oil, cheddar powder, and salt.
  • Arrange chips on greased baking sheet
  • Bake for 30-35 minutes.
  • Enjoy!

Nutrition Facts : Calories 698 calories, Carbohydrate 96 grams, Fat 28 grams, Fiber 5 grams, Protein 14 grams, Sugar 6 grams

CHEESE RING



Cheese Ring image

This zesty cheese ring can be also made as a log. The jelly may seem strange, but it is what makes this appetizer delicious.

Provided by WILDLIND

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cheese Ball Recipes

Time 2h20m

Yield 16

Number Of Ingredients 7

1 pound shredded Cheddar cheese
¾ cup mayonnaise
5 medium green onions, finely chopped (white parts only)
1 pinch cayenne pepper
1 pinch garlic salt, or to taste
1 (10 ounce) jar raspberry preserves
1 (10 ounce) package thin wheat crackers

Steps:

  • In a medium bowl, mix together the Cheddar cheese, mayonnaise, green onion, cayenne pepper, and garlic salt until well blended. Coat a ring shaped gelatin mold generously with cooking spray. Spoon the cheese mixture into the mold, cover, and chill for 2 to 3 hours to set.
  • Unmold onto a serving plate, and pour raspberry preserves into the center. Arrange wheat crackers around the outside of the ring.

Nutrition Facts : Calories 316.5 calories, Carbohydrate 23.8 g, Cholesterol 33.7 mg, Fat 21.2 g, Fiber 0.9 g, Protein 8.8 g, SaturatedFat 7.9 g, Sodium 395.3 mg, Sugar 11.1 g

CHEESE CRACKERS



Cheese Crackers image

Cheddar crackers. Cheese wafers. Coins, biscuits, straws and crisps. Known by many names and claimed by many grandmothers, they are all the same, delicious thing: a savory, addictive, shortbread cookie. The key to any short dough - that distinctive tender sandy crumbly texture - is the high fat-to-flour ratio, and this version not only relies on butter but also counts on the delicious fats that come from sesame seeds, block Cheddar and even the oil from the pecans. For a remarkable distinction among the many, many versions of these to be found, toast them until just passing golden into brown, and see how that in itself sets these apart.

Provided by Gabrielle Hamilton

Categories     easy, quick, snack, crackers and chips, appetizer

Time 50m

Yield About 6 dozen crackers

Number Of Ingredients 10

1 1/3 cups all-purpose flour
1 cup loosely packed grated Cabot Farms Vermont white Cheddar (about 3 ounces)
2/3 cup loosely packed grated pecorino Romano cheese (about 1 ounce)
1 teaspoon kosher salt
1/2 teaspoon cayenne
8 tablespoons (1 stick) cold unsalted butter, cut into 1/4-inch cubes
1 large egg yolk
1/3 cup pecans, finely chopped (about 3 tablespoons)
3 tablespoons untoasted white sesame seeds
2 tablespoons ice water

Steps:

  • Add the flour, both cheeses, salt and cayenne to the bowl of a food processor, and pulse until combined.
  • Scatter the cold butter chunks on top, and pulse again to form coarse crumbs.
  • Add egg yolk, pecans and seeds, and pulse to combine thoroughly, yielding a coarse grainy meal.
  • Transfer mixture to a large stainless-steel bowl. Sprinkle the ice water on top, and knead briefly to bring the dough together, as you would a pie dough.
  • Divide the dough into thirds, and roll each into a neat, 8-inch-long cylinder that is about the width of a silver dollar. Wrap each log in plastic wrap, and twist the ends tightly in opposite directions, forming a perfect and compact torchon. Refrigerate until well chilled and completely firm; overnight is ideal.
  • Heat the oven to 375. Line two large baking sheets with parchment paper or nonstick baking mats. Unwrap the dough, discarding plastic wrap, and slice the logs into thin coins, each about the width of a pencil.
  • Arrange the coins in neat rows on the prepared sheets, making sure they're not quite touching one another. This dough won't expand or flatten after baking.
  • Bake until golden at their centers and just starting to toast at their edges, about 20 minutes. Check them midway through baking, and rotate sheets if your oven bakes unevenly.
  • Transfer the baking sheets to wire racks to cool. Once they are fully cooled, transfer coins to an airtight container, where they will keep for up to 3 weeks.

Nutrition Facts : @context http, Calories 31, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 2 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 16 milligrams, Sugar 0 grams, TransFat 0 grams

CHEDDAR-PECAN CRISPS



Cheddar-Pecan Crisps image

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

2 cups unsalted butter, softened
4 cups shredded sharp cheddar cheese
4-1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 cup finely chopped pecans, toasted

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.

Tips:

  • For the best results, use fresh cheddar cheese. Pre-shredded cheese may contain additives that can affect the flavor and texture of the chips.
  • If you don't have cayenne pepper, you can substitute another type of chili pepper, such as paprika or chipotle powder. However, be sure to adjust the amount of pepper you use to taste, as some chili peppers are hotter than others.
  • If you want your chips to be extra crispy, bake them for a few minutes longer. Just keep an eye on them so that they don't burn.
  • These chips are best served fresh out of the oven. However, you can store them in an airtight container at room temperature for up to 3 days.

Conclusion:

These cheddar cayenne chips are a delicious and easy-to-make snack that is perfect for any occasion. They are crispy, cheesy, and have just the right amount of heat. Whether you are serving them at a party or enjoying them as a snack at home, these chips are sure to be a hit. So next time you are looking for a tasty and satisfying snack, give these cheddar cayenne chips a try. You won't be disappointed!

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