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Cheesy Chive Crisps Recipe
Cheesy Chive Crisps Recipe photo by Taste of Home

Cheesy Chive Crisps Recipe

Publisher Photo
"These snack bites are great to keep on hand for guests," says Eve McNew of St. Louis, Missouri. Since the recipe makes a lot, you might want to freeze some of the cheese logs for future use. Be sure to thaw them in the refrigerator for 2 to 3 hours before slicing and baking.
TOTAL TIME: Prep: 10 min. + chilling Bake: 20 min./batch
MAKES:54 servings
TOTAL TIME: Prep: 10 min. + chilling Bake: 20 min./batch
MAKES: 54 servings

Ingredients

  • 1 cup butter, softened
  • 3 cups (12 ounces) shredded sharp cheddar cheese
  • 2 cups all-purpose flour
  • 1/4 cup minced chives
  • 1/2 teaspoon salt
  • 1/2 teaspoon hot pepper sauce
  • Dash garlic salt
  • 2 cups crisp rice cereal

Nutritional Facts

1 serving (2 each) equals 73 calories, 5 g fat (3 g saturated fat), 16 mg cholesterol, 106 mg sodium, 5 g carbohydrate, trace fiber, 2 g protein.

Directions

  1. In a large bowl, cream butter and cheese until light and fluffy. Beat in the flour, chives, salt, pepper sauce and garlic salt. Stir in cereal. Shape into four 6-1/2-in. x 1-1/2-in. logs. Wrap in plastic wrap. Refrigerate for 1 hour or until firm.
  2. Unwrap and cut into 1/4-in. slices. Place on ungreased baking sheets. Bake at 325° for 20-25 minutes or until edges are crisp and lightly browned. Remove to wire racks to cool. Store in the refrigerator or freezer. Yield: about 9 dozen.
Originally published as Cheesy Chive Crisps in Taste of Home August/September 2003, p11

Nutritional Facts

1 serving (2 each) equals 73 calories, 5 g fat (3 g saturated fat), 16 mg cholesterol, 106 mg sodium, 5 g carbohydrate, trace fiber, 2 g protein.

Reviews for Cheesy Chive Crisps

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (1)
3 Star
 (1)
2 Star
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MY REVIEW
Reviewed Sep. 21, 2012

"I really liked these but it has a very strong cheddar flavor....too much for my family. I will try using mild cheddar next time."

MY REVIEW
Reviewed Jul. 14, 2009

"These are really good, but an extremely intense flavor. I also froze a few of the logs and baked them later, and they still came out as good as the 1st time."

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