I’ve been a little busy since we’ve returned from Arizona, you may have noticed my absence commenting and that I didn’t post last week. I was going to fret about it and try and throw together something but decided against it. Life happens.
One of our dear friends sold their home in the burbs and moved into their condo just before we left for holidays. JT and I helped them paint before the move, with the move, and a little organization. You see, their home was around 2,500 square feet and they moved into a 600 square foot condo. To say they down-sized is an understatement. I have to admit, I was a little jealous that they were able to rid themselves of excess, but I had to be honest with myself, and I’m not there yet. This past weekend, we went to visit and you know me, I never go empty handed, so I made these cheese crisps.
When I made the gluten free version of cheez-itz, I rolled them a bit thinner than usual and loved how crisp they baked up, so this time, I adjusted the gluten recipe and rolled them out in my KitchenAid pasta maker and the results were exceptional. Thinner crackers baked up so crispy, I was hooked. If you like cheese tuiles, then you will love these cheese-flavoured, light, crisp crackers, but be warned, they are quite addictive.
I added a little album of our trip to Arizona at the end of this post, if you are interested. Basically, it was the coldest and rainiest time in Arizona this year. We experienced -15°C (59° F) and snow in The Grand Canyon and although the sun did make an appearance from time to time, it never really warmed up. I wore layered leggings and tops, a winter coat, gloves and scarf and ear muffs, most of the time while we were in The Grand Canyon and Sedona. It rained so much in Sedona; Sedona gets about 38 cm (15 inches) of rain a year, in two days we had 4 cm (1.5 inches)! Oh well, it’s another reason to go back!
Cheese Crisps
A KitchenInspirations Original Recipe
Makes about 350 g crackers (about 6 cups)
Ingredients:
- 240 g full-flavoured, hard cheese, grated (see notes)
- 45 g unsalted butter
- 15 g vegetable shortening
- ½ tsp salt
- 1/2 tsp smoked paprika (see notes)
- 1 cup (125 g) flour, plus more for rolling
- 2 tbsp ice water
Directions:
- Combine everything but the water in the large food processor bowl and pulse until fully combined.
- Slowly pour in the ice water and process until the dough comes together. It may not look like it will, but it will.
- Sprinkle a generous amount of flour on your surface and roll out small bits of the dough thin enough to get through #1 on the KitchenAid Pasta maker attachment. Run each sheet through three times on #1, two-times on #2 and two-times on #3. Return to your work surface and cut with a variety of cookie cutters. I chose smallish ones because I wanted bite-sized nibbles. They shrink to about 65% of the original size.
- Preheat oven to 375° F.
- Transfer crackers to a baking sheet (I line mine with parchment).
- Bake for 8-10 minutes until golden and crispy! Be careful – there’s a fine line with these between golden brown and overdone – and it only takes seconds to burn!
Notes:
- Use whatever full-flavoured cheese you have. This batch was made with equal quantities of sharp Cheddar, naturally-smoked Cheddar and Beemster.
- I prefer to use the pasta maker to roll the dough because it guarantees the dough to be the same thickness throughout the batch. I wouldn’t go thinner than #3 though, really thin crackers will burn very quickly before they crisp up.
- Change up the flavouring from smoked paprika to granulated garlic, finely ground dehydrated onions, finely ground dehydrated mushrooms, but be careful not to have too large chunks as they will get caught in your pasta maker rollers!
I’m really hungry now. These look epic.
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Love the idea of using a pasta maker to make these crisps!!! Brilliant! We did the Sedona-Grand Canyon 3 years ago and it wasn’t balmy, but at least I didn’t need ear muffs 🙂
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Hi Liz, thank you for your kind words. We hope to do the Grand Canyon again next year as we are trying to rent a house for a month in the greater Pheonix area (the cold is really nagging on me).
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I have always wondered if crackers could be done using a pasta roller. I’m eager to try these. Your crackers are really cute. What did you cut them with? I’m glad you had a good time in Arizona despite the weather.
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Thank you Maureen, the dough needs to be relatively firm, something sticky will just mess up the rollers! I used a variety of smallish-size oval cookie cutters with scalloped edges.
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Your snacks look so yummy! If you ever come to my house, will you bring them please??? 😉
Thank you for sharing your holiday photographs. You must have had lots of fun in spite of the cold… (but palm trees are still there! I always find it reassuring to see palm trees….it makes me feel warmer whatever the weather). And I see you’ve met Santa too!!!
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Hi Sissi, I will definitely bring them for you! Ron, our jeep driver was a little more rustic than Santa but he definitely had the look.
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Smart move with the pasta roller. I like how consistent the crackers are because of this step. I also love the Grand Canyon pics. I haven’t been since 1983! I live close enough to drive there (with an stopover) but I just haven’t gone, and I really want to. GREG
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Thanks Greg, I’ve used the pasta roller for stuffed cookies too, it works like a charm! You should definitely go to the Grand Canyon again, it’s humbling. We are planning to go again in February or March next year; next time I want to do the entire 7 hour Bright Angel Trail, I was a little nervous that I wouldn’t be able to hike back, but I’ll be ready next time! We stayed at the El Tovar, in the annex (I think it was called the Kachina Lodge), it was acceptable, nothing fancy, but it was clean and bed was comfortable. Don’t bother paying extra for a Canyon View because most of the time you’ll be in the room when it’s dark and there is absolutely no lighting in the Canyon (not like Niagara Falls) so all you see is pitch dark!
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Life does happen, and we all have things more important than our blogs from time to time. Or just need a break. Anyway, these look great! I love making cheese straws, but they turn stale pretty quickly. Usually not a problem with crackers, and crackers are always more versatile anyway. Great idea to use a pasta roller!
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Thanks John. I love the cheese straws too but you will find these to be far less floury and more cheesy. I think they will become my standard from here on in.
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Welcome back, Eva. Your cheese crisps look and sound yummy. I would eat a load of those, I’m sure. PS you should try being a tourist in Budapest without the relatives sometime, it’s wonderful! xx
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Hi Liz, thank you for your comment, and yes, they are extremely moreish. I am contemplating baking up another batch but I know I will regret it.
Being a tourist in a city where one has relatives is not an easy task, I know they would be hurt if we didn’t stay with them. But since both my Aunt and Uncle have passed, it will be easier to do day trips and not offend them for not returning for lunch!
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Are those the same cheese crisps you gave me? They were delicious.
I have been trying to declutter for a few years now but not getting anywhere 😦
I was wondering who is that movie star in those photos. Glad you and JT had a wonderful time in Arizona.
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That was a few years ago, but I’m fairly sure they are the same, with the exception of the small changes I made to the recipe and that I rolled them quite thinly.
That’s very kind of you, movie star is not usually what I think of when I see of photo of myself LOL! I’m off to check your blog, hoping you’re back with some promising gardening photos. My garlic is in the styrofoam container, I’m hoping it will soon show signs of growth!
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Ooh I love the look of these Eva! I must make them because they look perfect for dips or cheese or even by themselves! Beautiful nature shots too-Arizona looks wonderful 😀
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Thanks so much for your kind words, Lorraine. I’m always taken back with the beauty of a dessert. My photos don’t really do the Grand Canyon justice. If you haven’t been already, you must. It is awesome beyond belief.
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I just made a batch and these are SUPER good Eva! I couldn’t stop eating them! 😀
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Your friends are so lucky to be able to downsize like that! And to receive these gorgeous crisps. They sound so good!
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Hi Kelsie, thank you for your kind words, downsizing is as much of a state of mind as it is decluttering. The cheese crisps are truly delicious.
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Rid themselves of excess, yes indeed, it’s something I’ve been working on quite a bit but as you say, not always easy to part. It’s funny when you move it kind of forces your hand and you realize just how little you need. These cheese crisps are so fun Eva (the perfect bring along) and there’s nothing quite as satisfying as making your own with full play ability on the spicing side, etc. Bet your friends appreciated them and especially your support during their move.
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I know what you mean, I find it a constant struggle sorting, purging and then six months later, I am no better off! I always seem to grow into my space. I recall when we decided to renovate our kitchen and add 100 square feet to it, we cleared out the cupboards and I got rid of so much, then when we moved back in, I had so much space! 10 years later, my cupboards are chuck full again. Go figure!
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Looks like you two had a great time in Arizona. These crackers look evenly thin and crisp. Bet they are very delicious too, Eva.
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Thanks Angie, it was a nice break that’s for sure.
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