Red Chili and Cheddar Crackers

These are spicy, cheesy, buttery, crunchy, delicious and addictive! You may want to make two batches if you plan on sharing. My daughter and I couldn’t stop eating them when the first batch came out of the oven.

They’re a breeze to make in the food processor. For the first half of the dough, I cut them with a 2-1/2″ fluted round cutter and then cut them in half to make crescents instead of diamonds. These baked on my silpat in about 29 minutes to a perfect crunchy golden brown.

The second batch, my daughter rolled out and cut into diamonds with a knife. These were smaller than my crescents, and they baked much faster. In fact, I got them a little too browned. (I thought they still had a nice flavor, although my sister said they tasted burnt to her.) So be careful and watch them near the end. I ended up with 100 crackers.