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

Cheesy Chive Crisps Recipe

Read Reviews (2)
3.5 2
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 King Arthur Unbleached 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(2)

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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