Reviewed: Dec. 13, 2011

Made these for recipe group and never got around to a rating. We did not care for these, sorry but they had a flour taste and fell apart.

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Reviewer:

Lucky Noodles

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Cooking Level: Expert

Home Town: Hanover, Indiana, USA

Living In: Noblesville, Indiana, USA

Reviewed: Aug. 31, 2011

I made these yesterday after seeing the mixed reviews. I absolutely loved them. I used plain chips and added a little less cayenne...next time I will add the full amount of cayenne because it added the perfect touch. I had no problems with them spreading, being greasy or sticking. These were the perfect little snack that hit the spot with their crunchiness and everything is better with cheese. Thank you for sharing this recipe that is a keeper at my house!

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Reviewer:

korilynne

Living In: New Britain, Connecticut, USA

Reviewed: Aug. 30, 2011

I made this recipe for the Recipe Group. I had to substitute Spicy Brown Mustard and used regular shredded Cheddar Chesse, not the fine shred. I enjoyed the flavor and crispness of these. No problems with greasiness at all. Husband was impressed and ate 5 out of the 9 I made. He asked me to make them again but with more cayenne. That really put them over the edge in flavor. I'll be making these quite often. I think I'll try different mustard flavors also.

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Reviewer:

ibbz

Cooking Level: Intermediate

Home Town: Wisconsin Rapids, Wisconsin, USA

Living In: Kenosha, Wisconsin, USA

Reviewed: Aug. 30, 2011

I made these for the Recipe Group and they were good but it's really hard to eat more than like 2 of these. They just get a little boring after that, and boy do they make your mouth dry! I used just regular lays potato chips for mine, and they also took a little longer, like 12 minutes to cook. Thanks for sharing this recipe with us!

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Reviewer:

mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

Reviewed: Aug. 29, 2011

I made these for the Recipe Group. I don't know that I'd make them again. I used the potato chips that I had on had which were Buffalo Bleu flavored. I think the crisps tasted and smelled like heated potato chips. I used parchment paper on my cookie sheet and they really didn't spread at all. I made them about grape size and they baked 10 minutes. I had to get in with my hands to get all the ingredients mixed well.

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Reviewer:

Maridele

Cooking Level: Intermediate

Home Town: Purcellville, Virginia, USA

Living In: Hamilton, Virginia, USA

Reviewed: Aug. 29, 2011

I made these only because I had all of the ingredients. They were okay, but not anything I would make again. Like others said, they tasted like a cross between cheddar biscuits and cheese crackers, but not as good as either one of those items.

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Reviewer:

eecaule

Cooking Level: Intermediate

Reviewed: Aug. 28, 2011

Made these for Recip Group and we LOVED them! I made them exactly as written and had no issues w/ spreading, removal from the cookie sheet or greasiness. Hubby said to quadruple the recipe next time, lol! I will definatley be making these again because I always have the ingredients on hand, which make this a definate keeper! Thanks for sharing. :)

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Reviewer:

Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Aug. 27, 2011

These are titled correctly as they truly are Crunchy Cheese Crisps. I used Southwest Ranch Baked Potato Crisps everything else was according to recipe. I mixed everything in my KA food processor, rolled into small balls, flattened slightly with a fork and placed on a parchment lined baking sheet. Baked for 10 minutes. Crisps lifted right off. Experienced no oily texture at all. Will triple next time as my yield was 10 crisps which measured 1 1/4" wide by 1/2" high (they are small). Thanks for sharing this delicious and easy recipe!

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Reviewer:

Shearone

Home Town: Yadkinville, North Carolina, USA

Living In: Pinnacle, North Carolina, USA

Reviewed: Aug. 27, 2011

Made for Recipe Group. 3/4" balls are the size of a grape, when flattened slightly you end up with a cheez-it sized cracker. Baked for 8 minutes, didn't notice any spread, but they do ooze oil from the butter and cheese. I didn't have any problems scooping them off the cookie sheet. Cayenne and the Dijon are unnoticed, needs a little bit more. They do taste like a Cheez-it, but are really oily. I got 12 grape sized balls out of this. For an appetizer for company, the recipe would need to be greatly increased. Thanks for the recipe.

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Reviewer:

sassyoldlady

Cooking Level: Intermediate

Living In: Toledo, Ohio, USA

Reviewed: Aug. 27, 2011

I really like these, but hubby said they tasted like a Cheddar Bay Biscuit that didn't rise. I think they taste a bit like a homemade Cheez It. Next time, I will cook longer & flatten more. After that, I think that will really taste like a Cheez It. I halved the flour, using WW Pastry. Used Baked Potato Chips and added more cayenne, we like things spicy. I used freshly grated cheddar, but didn't fine grate it, so I threw in some fresh Parm that needed to be used. I'm really enjoying them, thanks for the recipe!

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