Cheesy Sun Crisps
Total TimePrep: 10 min. + chilling Bake: 10 min.
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup butter, softened
- 3 tablespoons water
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup quick-cooking oats
- 2/3 cup roasted salted sunflower kernels
- In a bowl, combine cheddar and Parmesan cheeses, butter and water until well mixed. Combine flour and salt; add to cheese mixture. Stir in oats and sunflower kernels. Knead dough until it holds together. Shape into a 12-in. roll. Cover with plastic wrap; chill for 4 hours or overnight. Allow to stand at room temperature for 10 minutes before cutting into 1/8-in. slices. Place on greased foil-lined baking sheets. Bake at 400° for 8 to 10 minutes or until edges are golden. Slide crackers and foil off baking sheets to wire racks to cool.
Nutrition Facts3 each: 97 calories, 7g fat (4g saturated fat), 16mg cholesterol, 130mg sodium, 5g carbohydrate (0 sugars, 1g fiber), 3g protein.
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Nov 27, 2019
These are great tasting crackers. The first batch I had trouble slicing thin so the next batch used a cookie scoop. I let set in fridge for 2 hours then used my smallest cookie scoop. Got 15 to a sheet lined with parchment paper then lay a sheet of wax paper over crackers then flatten with a glass. pull off paper and save for next batch. Made 65 crackers
Dec 12, 2018
I’ve been making these for 25 years now
May 13, 2014
This had a good flavor. I love sunflower seeds, but not the salt, so I used no salt seeds. I probably sliced mine a bit thick, so they weren't quite so "crisp." Thinner ones would crisp up nicely.
Jan 27, 2013
These were pretty good - and loved that I could prepare ahead of time. Took no time to slice, cook and take into work the next morning. I also prepared Garlic Cheese Spread to go with this, which was very good.
Jun 28, 2009
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Nov 20, 2006
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