Cheesy Sun Crisps

Name: Cheesy Sun Crisps
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 32 servings.
Ingredients: 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

Writes Mary Detweiler of Farmington, Ohio: "These crisps have a great cheesy flavor perfect for snacking."

Ingredients

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

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.

Nutrition Facts

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

Originally published as Cheesy Sun Crisps in Taste of Home August/September 1993

Reviews

My Review

Click stars to rate

Average Rating:

JCV4

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.
NevadaRose

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.