Cheesy Sun Crisps Recipe

4.5 2 4
Cheesy Sun Crisps Recipe
Cheesy Sun Crisps Recipe photo by Taste of Home
Publisher Photo

Cheesy Sun Crisps Recipe

Read Reviews
4.5 2 4
Publisher Photo
Writes Mary Detweiler of Farmington, Ohio: "These crisps have a great cheesy flavor perfect for snacking."
MAKES:
32 servings
TOTAL TIME:
Prep: 10 min. + chilling Bake: 10 min.
MAKES:
32 servings
TOTAL TIME:
Prep: 10 min. + chilling Bake: 10 min.

Ingredients

  • 2 cups (8 ounces) 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

Directions

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. Yield: 32 servings.
Originally published as Cheesy Sun Crisps in Taste of Home August/September 1993, p64

Nutritional Facts

3 each: 97 calories, 7g fat (4g saturated fat), 16mg cholesterol, 130mg sodium, 5g carbohydrate (0 sugars, 1g fiber), 3g protein.

  • 2 cups (8 ounces) 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
  1. 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. Yield: 32 servings.
Originally published as Cheesy Sun Crisps in Taste of Home August/September 1993, p64

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Reviews forCheesy Sun Crisps

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MY REVIEW
JCV4 User ID: 628113 262
Reviewed 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."

MY REVIEW
NevadaRose User ID: 4283670 2024
Reviewed 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."

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