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.
Follow along as we show you how to make these fantastic recipes from our archive.
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.