Cheese Snip Cheesy Crackers

October 20, 2015

By Anna Varriano

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For her first day of senior kindergarten, my oldest daughter (who is now in her 20s) made sure that she had packed her most favourite snack food ever. They were little orange square crackers called “Cheese Nips”. I would never buy them in a million years now, but back then, I didn’t know what I know now. For some reason, my daughter always referred to these crackers as “Cheese Snips”, so that’s the name I’ve given to this cheesy cracker recipe that has only one ingredient – cheese. This recipe makes about 40 “Snips” (aka crackers – or frackers as my daughter used to say).

What You’ll Need

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  • A preheated oven ( 350F.)
  • Baking sheets and parchment paper
  • 4 cups of grated cheese – I used 3 cups of grated medium cheddar, 1/2 cup of grated asiago, and 1/2 cup grated parmesan (use organic if possible).

Step 1: Scooping & Plopping

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Plop the grated cheese on to parchment paper lined cookie sheets as if you were making cookies. My little mounds were about 1 TBSP worth of grated cheese.

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Step 2: Melty Baking

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Put the filled baking sheets in the oven for 2 to 3 minutes – until the cheese blobs are melty and have spread out – but still holding together.

Step 3: Crispy Broiling

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Turn the oven setting to broil for 1 to 2 minutes – just until the edges are golden. If they get too crisp/browned, they will taste bitter. Take them out of the oven. They will look bubbly and oily – that’s OK – and they should be pretty thin. Let them cool a little – until they can easily be removed with a spatula. Once they are completely cooled, they should be quite crispy!

Step 4: Cooling

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Place the Cheese Snips on a baking rack to cool.

Step 5: Enjoy Your Cheese Snips!

Serve as a side to any meal, or put the entire batch in a basket and share at your next get together. They store well in an airtight container in the fridge too.

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