Comments on: Red Chili and Cheddar Crackers

By: Renee Schettler Rossi, LC Editor-in-Chief

Renee Schettler Rossi, LC Editor-in-Chief — Tue, 28 Feb 2012 14:49:18 +0000

Thank YOU, DubaiTaoGirl, for the brilliant rolling alternative. Just brilliant. And let us know what other food things you miss, maybe we can find reliable recipes for those as well…

By: DubaiTaoGirl

DubaiTaoGirl — Tue, 28 Feb 2012 13:58:43 +0000

THANK YOU!! I’ve lived in the Middle East for a year and a half and one thing I’ve missed is tasty snack crackers. This recipe is simple, uses easy-to-find ingredients, and came out so good. Just a note – I don’t have a rolling pin, so instead of forming the dough into a ball, I made it into 2 flattened rounds, then cut them in half and rolled each half through my manual pasta machine. I then cut the resulting wide strips into cracker-sized pieces. I used the thickest setting on the machine, but still the dough was thinner than 1/8 inch; each batch cooked in about 10 minutes. Thanks again for this great recipe!

By: Blima

Blima — Tue, 07 Feb 2012 00:16:39 +0000

Leites Lites?? On my way…..thanks and I will let you know.

By: Renee Schettler Rossi, LC Editor-in-Chief

Renee Schettler Rossi, LC Editor-in-Chief — Mon, 06 Feb 2012 23:51:44 +0000

Sounds like a perfect afternoon in our book, too, Blima. And congratulations! You know, despite what we may say, we’re proponents of moderation…although we do have an entire category of altogether lovely Leite’s Lite recipes. We swear you wouldn’t know they’re healthful, they taste that spectacular…

By: Blima

Blima — Mon, 06 Feb 2012 23:32:23 +0000

These little babies are OMG good, I made them at 4 this afternoon and opened my favorite bottle of vino. A perfect afternoon in my book. I haven’t been around here in awhile because I graduated Weight Watchers and …sorry David, I had to stay away. Everything in moderation from now on. Thank you for the little gem of a recipe. It is in my favorites now.

By: Renee Schettler Rossi, LC Editor-in-Chief

Renee Schettler Rossi, LC Editor-in-Chief — Thu, 02 Feb 2012 16:00:23 +0000

We’re thinking they’ll go quite, quite well with a nice ale or porter, Jeff…

By: Jeff @ Cheese-Burger.net

Jeff @ Cheese-Burger.net — Thu, 02 Feb 2012 06:35:44 +0000

These crackers looks so delicious. I can’t wait to try it this weekend.

By: David Leite

David Leite — Tue, 31 Jan 2012 13:20:48 +0000

For two reasons, Katie. First, the parchment paper can cut as you slice the crackers, possibly causing bits of it to stick to the unbaked dough. And second when the crackers bake, the melting cheese can stick to a baking sheet. Using paper or a Silpat prevents that and ensures easy removal.

By: Katie K

Katie K — Tue, 31 Jan 2012 02:43:40 +0000

Why roll them out directly onto an unlined cookie sheet if they require parchment or silpat?

By: Testers Choice

Testers Choice — Mon, 30 Jan 2012 17:26:26 +0000

[Natalie R.] These come together easily and produce a delicious cracker that’s light, flaky, and spicy. Not only did I cut them into the diamond shapes, but I also used some small cookie cutters for fun cracker shapes. The crackers puffed beautifully and turned a lovely golden brown during the baking, and the wonderful aroma of the cheese crackers filled the kitchen. These crackers would be a fabulous topping for salad, soup, or chili. Watch the baking time carefully. Regardless of the size of my crackers, the baking time was no longer than 22 minutes. Begin checking them after about 15 minutes. They are spicy, so adjust your red chili amount to suit your taste.