Cheddar Cayenne Chips Recipes

HOMEMADE CHEESY CHIPS

Steps:

• Heat the oil to 375 degrees Fahrenheit.
• Wash all the potatoes with fresh water and cut them width-ways with a sharp knife so that you have several thin chips.
• When all the chips are cut, deep-fry them for 2-4 minutes until crispy.
• Gently sprinkle some seasoned salt over the chips.
• Put the fried chips on a plate and cover with as much grated cheese as you like; I use enough to completely cover the center of the plate and spread it out from there.
• Set the oven to 'Broil' and set the plate close to the flames.
• When all the cheese is melted, remove the plate and set it on top of a clean plate (this way you don't burn your hands carrying the chips because the plate will be extremely hot).
• Enjoy! Goes great with chicken tenders or burgers or by itself as a snack.

CAYENNE CHEESE CRACKERS

Steps:

• Preheat oven 350.
• Cream all ingredients together except for the flour and kosher salt.
• Add flour gradually and mix throuroughly.
• Pack dough tightly into ball.
• Divide ball into 3 equal parts.
• Roll each into log shape 1 1/4 inches in diameter.
• Wrap each log in waxed paper.
• Refridgerate overnight (at least 8 hours).
• Slice logs into very thin wafers. (The thinner, the crispier).
• Sprinkle with kosher salt.
• Bake on ungreased cookie sheet approximately 12 minutes (until golden).

CHEDDAR-CAYENNE COINS

Steps:

• Combine the flour, cheese, salt, and cayenne in a food processor. Process until just blended. Add the butter pieces and pulse until the dough resembles coarse crumbs. Stir the yolk and water together with a fork and drizzle over the mixture. Pulse until the dough begins to form small moist crumbs. Add the chopped nuts and pulse briefly until the crumbs begin to come together.
• Pile the moist crumbs on an unfloured work surface. With the heel of your hand, push and gently smear the crumbs away from you until they start to come together in a cohesive dough. Using a pastry scraper or a metal spatula, lift up one edge of the dough and fold it into the center (the dough will still be rough, so don't expect a neat, smooth fold). Repeat with the opposite edge, like folding a letter. Turn the dough 45 degrees. Give the dough another smearing and shape it into a 14-inch log that's 1-1/4 inches in diameter. Wrap in plastic and refrigerate until firm, about 4 hours, or up to two days.
• Heat the oven to 375°F Line two large baking sheets with parchment. Using a thin, sharp knife, cut the log into scant 1/4-inch slices. Arrange about 1/2 inch apart on the prepared sheets. Bake until medium to deep golden around the edges, 15 to 20 minutes, rotating the sheets as needed for even baking. If you like, sprinkle the crackers with a little kosher salt just as the baking sheets come out of the oven. Set the sheets on racks to cool. When the coins are completely cool, store them in an airtight container.
• Make Ahead Tips.
• The rolled log of dough may be frozen for up to a month and then thawed for about an hour on the counter or in the refrigerator overnight. Or bake the coins ahead, wrap short stacks in plastic, pack the stacks in plastic containers, and stash them in the freezer. Thaw at room temperature (or put the frozen coins right in the oven) and warm them for a few minutes at 325°F to refresh them.

CHEDDAR CAYENNE CHIPS

Steps:

• Using largest holes on a box grater, coarsely shred enough cheese to measure 2 1/2 cups.
• Toss together cheese and cayenne in a bowl, then make 4 mounds of cheese (1 tablespoon each) about 2 inches apart in a 12-inch nonstick skillet. Cook over low heat (cheese will melt and spread), undisturbed, until bubbling and firm enough to lift, 4 to 5 minutes (do not turn over). Quickly transfer with a metal spatula to a rolling pin, allowing chips to drape over pin, and cool completely. Pour off fat from skillet and wipe clean with paper towels. Make more chips in same manner.