I love Cheez-Its. I'm pretty sure they're the ultimate study snack. They may even be the ultimate snack of all-time. Let's face it, anything made with a large percentage of cheese is just about guaranteed to be delicious.
The unfortunate downfall of Cheez-Its is that they contain lots of gluten along with all that cheesy-goodness. Something needed to be done. So today, I give you the Cheez-It's grain-free cousin. Still tasty, snack-able, and deliciously addictive.
This recipe makes 70 crackers.
Cheese Crisps:
4 ounces shredded sharp cheddar cheese
2 tablespoons butter, at room temperature
1/2 teaspoon sea salt
pinch of black pepper
1/2 cup garbanzo and fava flour
3 teaspoons ice water
3 teaspoons ice water
1/4 teaspoon chili powder
1/8 teaspoon garlic powder
1/8 teaspoon paprika
1/8 teaspoon cayenne pepper
Mix the cheese and butter together. When it is almost creamed, add the salt and black pepper. Slowly add in the flour. The dough will be crumbly and dry. Continue mixing and add the ice water one teaspoon at a time until the dough comes together. Add a little more water if necessary, but take care not to add too much. The dough should not be runny or wet.
Form a ball with the dough and knead in the seasonings. Wrap tightly and refrigerate for one hour.
On a lightly floured surface, roll out the dough to about an eighth of an inch. Cut out the crisps- a pizza cutter works great- and dot the center with a pointed tool, such as a chopstick. You can also have fun with creative shapes.
Place crisps on a baking sheet covered in parchment paper and bake at 375 degrees F for 10 to 12 minutes. They will puff up slightly and get crispy around the edges. Allow to cool completely on a rack.
1/8 teaspoon garlic powder
1/8 teaspoon paprika
1/8 teaspoon cayenne pepper
Mix the cheese and butter together. When it is almost creamed, add the salt and black pepper. Slowly add in the flour. The dough will be crumbly and dry. Continue mixing and add the ice water one teaspoon at a time until the dough comes together. Add a little more water if necessary, but take care not to add too much. The dough should not be runny or wet.
Form a ball with the dough and knead in the seasonings. Wrap tightly and refrigerate for one hour.
On a lightly floured surface, roll out the dough to about an eighth of an inch. Cut out the crisps- a pizza cutter works great- and dot the center with a pointed tool, such as a chopstick. You can also have fun with creative shapes.
Place crisps on a baking sheet covered in parchment paper and bake at 375 degrees F for 10 to 12 minutes. They will puff up slightly and get crispy around the edges. Allow to cool completely on a rack.
The spices give these crispy crackers a nice little kick!
This recipe is slightly adapted from Joy The Baker.
Is that 1/2 cup each of Garbanzo flour and Fava flour or 1/2 cup of mixed Garbanzo and fava flour?
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It's 1/2 cup of mixed fava and garbanzo flour.
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