Cheddar Cayenne Chips Recipes

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.

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.

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!

Steps:

• In the bowl of a food processor, combine flour, salt, and cayenne and pulse twice to mix.
• Add the butter and pulse until the mixture resembles coarse meal, about 10 pulses.
• Add the cheese and pulse twice to combine. With the motor running, pour in the cream and continue processing until the dough forms a single mass.
• Transfer the dough to a work surface and roll into a log about 2 inches in diameter. Wrap with plastic wrap and refrigerate for at least 3 hours or up to 2 days.
• Preheat oven to 325°F Line a baking sheet with parchment paper.
• Cut the dough into 1/8 inch thick slices and place on the prepared baking sheet. If desired, using miniature decorative cutters, cut out the center of each slice, then place the cutouts on the baking sheet.
• Bake until the crackers are light golden brown, about 20 to 25 minutes.
• Transfer the baking sheet to a wire rack. When the crackers are cool to the touch, transfer them to the rack.
• Store in an airtight container at room temperature.
• Tip: Prepare the dough, shape into logs and refrigerate for up to 2 days before baking. If desired, bake the crackers up to 2 days in advance.

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.