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Gluten-Free Cheese Crisps

  • Intermediate
  • about 4 dozen
  • 15 min
Baking Success Or Baking Mess

Ingredients

2/3 cup Fleischmann's® Corn Starch
2 cups (8 ounces) shredded sharp cheddar cheese
4 tablespoons butter, very soft
1/2 teaspoon salt
1-1/2 teaspoons paprika
OR smoked paprika
48 pecan halves or stuffed green olive slices, optional

Instructions

Preheat oven to 400°F.


Mix cheese and butter in a food processor. TIP: pulse to mix well. Add corn starch, salt and paprika; pulse 4 to 5 times until well blended.


Empty the contents of the food processor onto a counter covered with large sheet of plastic wrap. Form into a 2 x 9-inch log. TIP: use the long sides of the plastic wrap to form the log. This will keep the cheese from sticking to your hands. Using a sharp knife, cut the log into very thin slices (about 1/4-inch thick, or less) and place each slice on a parchment paper lined baking sheet. Using your fingers, gently press each slice to make it thinner. If desired, gently press a pecan half or olive slice into the center of each.


Bake 9 to 11 minutes. Transfer entire sheet of parchment paper with crisps to wire racks to cool. After 5 minutes, remove crisps from paper and place on racks to cool completely. These are best served the day they are made. However, they can be stored in an airtight container up to 1 day ahead of serving. To re-crisp, bake 5 minutes at 350°F. Cool.


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