Cheesy Sun Crisps
Cheesy Sun Crisps are a deliciously crunchy, cheese-forward snack that combines the bold flavors of cheddar and Parmesan with the heartiness of oats and the nutty crunch of roasted sunflower kernels. Perfect for parties, afternoon snacks, or as a companion to soups and salads, these homemade crisps deliver an irresistible balance of savory, buttery richness and satisfying texture. With the addition of oats, they also offer a wholesome touch, making them a more filling alternative to store-bought crackers.The dough, prepared with just a few ingredients, is simple to make and can be prepped ahead for added convenience. Whether served plain or with a dip, these crisps are a crowd-pleaser that offers both versatility and charm. Elevate the flavor profile with optional seasonings like paprika, garlic powder, or cayenne for a spicier, more complex taste. Each bite is a testament to the joy of homemade snacks, turning basic pantry staples into an elegant, satisfying treat.
Equipment
- Mixing Bowl For combining the dough.
- Plastic Wrap: To shape and chill the dough roll.
- Greased, Foil-Lined Baking Sheets: Ensures easy removal of crisps post-baking.
Ingredients
- 2 cups shredded cheddar cheese about 8 ounces
- ½ cup grated Parmesan cheese
- ½ cup butter softened
- 3 tbsps water
- 1 cup all-purpose flour
- ¼ tsp salt
- 1 cup quick-cooking oats
- ⅔ cup roasted salted sunflower kernels
Instructions
- In a bowl, combine cheddar and Parmesan cheeses, butter, and water until well-mixed.
- Combine flour and salt; add to the cheese mixture.
- Stir in oats and sunflower kernels.
- Knead the dough until it holds together.
- Shape into a 12-inch roll.
- Cover with a plastic wrap and chill for 4 hours or overnight.
- Allow to stand at room temperature for 10 minutes before cutting into ⅛-inch slices.
- Place on greased foil-lined baking sheets. Bake at 400°F for 8 to 10 minutes or until the edges are golden.
- Slide the crackers and foil off the baking sheets to wire racks to cool.
Notes
Chef B adds paprika, 1 tbsp celery salt, 1 tbsp garlic powder, 1 tbsp onion powder, and ½ tbsp cayenne.
Substitutions:
- Swap quick oats with rolled oats pulsed briefly in a food processor.
- Experiment with different seeds like flax or pumpkin for variation.
Storage:
- Store in an airtight container at room temperature for up to a week.
Tips for Perfection:
- For uniform slices, use a serrated knife to cut the dough.
- Keep an eye on the oven to avoid over-browning.
Nutrition
Calories: 97kcalCarbohydrates: 5gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 16mgSodium: 139mgPotassium: 31mgFiber: 1gSugar: 0.2gVitamin A: 205IUVitamin C: 0.03mgCalcium: 74mgIron: 1mg
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