Cheesenips Recipes

LOW-CARB SNACKS : HOMEMADE BAKED CHEESE CRISPS RECIPE

Steps:

• Preheat your oven to 350 degrees Fahrenheit.
• Line a baking sheet with parchment paper. Not waxed paper. Not foil. PARCHMENT. Trust me.
• Shred cheese and mix with seasonings or herbs (Do NOT add salt. Cheese is salty enough.) OR
• Cut cheese into thin slices. (or get the cheese cut "for sandwiches" at the deli in your grocery store)
• Either put little lumps of the shredded cheese (maybe 1 Tbsp or so) or squares of the sandwich slices (about 1/4 or 1/6 of a full slice per cheese crisp) onto the parchment, a couple of inches apart. They will spread as they bake.
• Bake 5-7 minutes or until beginning to brown around the edges.
• Allow to cool, to finish getting crispy.
• Eat! They're great plain or with your favorite dips.

BAKED CHEDDAR PARMESAN CHEESE CRISPS

Steps:

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

CHEDDAR CHEESE NIPPERS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• 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.
• 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.

BASIC KETO CHEESE CRISPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
• Arrange Cheddar cheese in 24 small heaps on the prepared baking sheets.
• Bake in the preheated oven until golden brown, about 7 minutes. Cool for 5 to 10 minutes before removing from baking sheets.

HOMEMADE CHEESE CRACKERS RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Using a hand mixer or standing mixer, combine cheese, butter, and salt in a large bowl.
• Once combined, mix in the flour and add the ice water one tablespoon at a time.
• The dough should hold together but crumble apart if you break it up in your hand. If it seems too dry, add a little more ice water.
• Separate dough into two halves and pack together into discs. Wrap in parchment paper and chill in the refrigerator for 30 minutes.
• Roll out dough to ⅛ of an inch (½ cm), pinching the cracks on the ends.
• Cut into 1 inch x 1 inch (2 ½ x 2 ½ cm) squares and pierce a hole in the middle of each square for ventilation during baking.
• Place the separated crackers on a parchment paper-lined baking sheet.
• Bake for 13 minutes, or until golden brown.
• Enjoy!

CHEESE NIPS

Steps:

• Preheat oven to 400 degrees F.
• Grate the cheese (you should have approximately 2 cups).
• Set aside.
• Place butter in bowl of mixer and beat until creamy.
• Add egg, salt, and pepper.
• Beat until blended.
• Beat in cheese one-third at a time until completely combined.
• Stir in flours and xanthan gum until thoroughly blended.
• Work the dough into a ball.
• If dough doesn't stick together, add cold water, 1 T at a time, until a ball can be formed.
• Don't worry about overworking.
• Divide dough in half.
• Place one half on a baking sheet, cover with plastic wrap, and roll out as thin as possible.
• Repeat with the other half.
• Sprinkle with salt, if desired, and cut with a pastry wheel into 1-inch squares.
• Bake for 4 to 6 minutes, until deep golden.

HOMEMADE CHEEZ ITS

Steps:

• Combine shredded cheese, butter, salt, onion powder and garlic powder in a food processor, if available. Otherwise, combine ingredients in a large bowl.
• Add flour and again pulse until the mixture resembles breadcrumbs.
• Add 2 Tbsp of water and pulse (or mix using your hands) until the mixture resembles dough. This took a couple of minutes in my food processor, and a little bit longer using my hands. Add the remaining tablespoon of water if the dough is too dry.
• Divide the dough into thirds (or roll into logs), cover and put in the fridge for 1-2 hours.
• Preheat the oven to 350F.
• Either roll out the dough and cut into squares or sliced pieces from the logs and place on a cookie sheet lined with parchment paper or a Silpat mat.
• Bake for 15-17 minutes. Crackers are done when they are a light to a medium golden brown.

SMOKED CHEEZ ITS

Steps:

• Fill pellet hopper with Traeger Signature Blend Wood Pellets, or pellets of your choosing.
• Start the Traeger using the smoke setting with the lid open until the fire is well established.
• Set the temperature between 200-225 degrees F and preheat the Traeger with the lid closed.
• While the Traeger is preheating, pour the crackers in a large bowl.
• Add the oil, worcestershire sauce and Traeger Prime Rib Rub to the bowl. Mix gently until all the crackers are well coated with the mixture.
• Transfer the crackers to a cookie sheet or aluminum pan. Spread out evenly.
• Place your pan in the smoker and close the lid. Allow to smoke for approximately 90 minutes, stirring them every 30 minutes so they don't stick together.
• Remove from the smoker and stir. Then allow them to cool down.
• Serve!

CHEESE NIP CHICKEN

Steps:

• Preheat oven to 400°F.
• Spray 9x13 glass pan or jelly roll pan (15.5 x 10.5) with cooking spray.
• (I cut up the chicken into bite size pieces but the chicken can also be left in chicken tender sizes).
• Mix crushed cheese nips and cheddar cheese in a bowl.
• Combine egg, onion powder and garlic in a separate bowl.
• Dip chicken into egg mixture, and drag through the cheese nip/cheddar cheese mixture.
• Place chicken in single layer close together in glass pan.
• Bake uncovered 10 to 12 minutes or until no longer pink in the center, and the coating is crispy.
• Serve with barbecue sauce, ranch dressing or ketchup if desired,.