Cheddar Cheese Crisps

If you like cheese, these simple crisps are a delightful and light snack to serve with wine or champagne. Make sure to eat them the day of, to keep the crispiness. I found this on Simply Recipes. Also, parchment paper is essential to keeping the baked crisps from sticking to the baking sheet. Finally, I like using black sesame.

Ingredients

• 6 ounces sharp cheddar (about 2 cups grated)
• 1/4 cup all-purpose flour
• 1 teaspoon paprika
• 1/8 teaspoon baking powder
• Pinch of cayenne pepper, to taste (optional)
• 1 tablespoon unsalted butter, at room temperature
• 1 tablespoon black sesame, poppy, or coriander seeds

Instructions

1. Heat the oven to 350F. Line a baking sheet with parchment paper. Grate the cheese using the large holes of a grater.
2. In a bowl, combine the flour, paprika, baking powder, and cayenne. Add the butter, and mix with a fork until blended in. Stir in the seeds. Add the grated cheese and toss to combine.
3. Mound tablespoon-size portions of the cheese mixture on the baking sheets, spaced 2 inches apart. Flatten them slightly with the back of the spoon (or, use a 2-inch round cookie cutter as a mold to keep the cheese tidy. Repeat until you have made all the crisps.
4. Bake for 9 to 12 minutes, or until golden. Let the crisps cool completely on the baking sheets. Lift the edge of the parchment to lift the crisps off the baking sheet, then peel them off. 

Serves 2-4.