I decided to mix the flavors of Gruyère and Cheddar to create a delicious smokey taste. You can adjust the quantities according to which cheese you prefer more.
This recipe requires a bit more time than most of the appetizers I prepare due to chilling and rolling the dough. However, it’s more than worth the effort since you can get anywhere from 30 – 60 crisps in one batch, depending on the size of your cuts. You can also vary the thickness of your dough. A thinner dough will produce a crisper chip and a thicker dough will give you a more solid, pita chip style.
The chips, as seen, are cut into a traditional triangle shape. But, you can cut them into any shape you like. If you have small children try using decorative cookie cutters to add some fun to this healthy snack.
Serve with any dipping sauce of your choice such as ranch or Chipotle. We like to eat them with a chunky salsa and hot sauce!
|Gruyère and Cheddar Crisps||
- 1 3/4 c all-purpose flour
- 1/2 c yellow cornmeal
- 3/4 tsp sugar
- 3/4 tsp salt
- 1/2 tsp baking soda
- 1/2 c (1 stick) butter
- 1 c shredded sharp Cheddar cheese
- 1/2 c shredded Gruyere cheese
- 1/2 c cold water
- 2 tbsp white vineagar
- Coarsely ground black pepper (optional)
- Mix flour, cornmeal, sugar, salt and baking soda
- Cut butter into dry mixture with a pastry blender until coarse crumbs form
- Stir in cheese, water and vinegar
- Stir with a fork until a soft dough forms
- Cover dough and refrigerate for 1 hour
- Preheat oven to 375°F
- Grease 2 large cookie sheets
- Divide dough into 4 sections
- Roll each section out on a floured surface to desired thickness
- Cut in desired shapes
- Optional: sprinkle with pepper
- Bake for 10 minutes or until crisp/crunchy
- Can be stored in an airtight container for up to 3 days