These Pimento Cheese Crisps are a savory, cheesy treat with the perfect combination of sharp cheddar, smoky spices, and crunchy pecans. They’re easy to make, bake up crisp, and have a rich, Southern-inspired flavor that’s sure to please guests at any gathering. With a touch of pimento for color and sweetness, these crisps are perfect as a snack, appetizer, or addition to a cheese board.
Why You’ll Love This Recipe
- Bold Flavors: The combination of sharp cheddar, Worcestershire sauce, smoked paprika, and cayenne makes these crisps flavorful and savory.
- Easy Make-Ahead: The dough can be made and frozen ahead, making these crisps perfect for holiday or party prep.
- Versatile: Enjoy them as a snack, appetizer, or serve them with dips or spreads.
- Satisfying Crunch: Each bite has a delightful crunch, thanks to the pecans and baked cheese.
Ingredients
- 1 (4 oz) jar diced pimentos, rinsed and drained
- 8 oz sharp cheddar cheese, grated
- 1/2 cup (1 stick) cold butter, grated
- 1 1/2 cups all-purpose flour
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sweet paprika
- Dash of cayenne pepper
- Generous pinch of salt
- Freshly ground black pepper, to taste
- 1/2 cup chopped pecans
Step-by-Step Directions
- Prepare Pimentos:
- Spread the rinsed and drained pimentos on paper towels and pat dry. Let them air dry for 10-15 minutes to remove excess moisture, which will help the dough bind better.
- Grate Cheese and Butter:
- In a food processor, grate the cheddar cheese and cold butter together until evenly mixed.
- Mix Dough:
- Switch to the metal blade in the processor. Add the flour, Worcestershire sauce, garlic powder, smoked and sweet paprika, cayenne, salt, and black pepper. Process until the mixture is moist and grainy.
- Add Pecans and Pimentos:
- Add the chopped pecans and pulse until the dough starts to pull away from the sides and forms a ball. Add the pimentos and pulse briefly, just until they’re incorporated.
- Shape Dough Logs:
- Place the dough on waxed paper and knead briefly to ensure the pimento pieces are evenly distributed. Divide the dough in half and roll each half into a log about 1.5 inches in diameter. Twist the ends of the waxed paper to secure each log.
- Chill:
- Refrigerate the dough logs for at least an hour to firm up. Alternatively, freeze the logs for up to 3 months if you want to bake them later.
- Bake:
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Slice each dough log into 1/4-inch thick wafers and arrange them on the baking sheets, leaving a small space between each to allow for slight spreading.
- Bake and Cool:
- Bake for 10-12 minutes, or until the edges are golden and the tops are set. Allow the crisps to cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.
Kitchen Equipment Needed
- Food processor
- Waxed paper for shaping logs
- Baking sheets lined with parchment paper
- Sharp knife for slicing logs
- Wire rack for cooling
Serving and Storage Tips
- Serving: Serve these cheese crisps on a platter or as part of a cheese and charcuterie board. They pair well with dips or spreads, or you can enjoy them on their own.
- Storage: Store cooled crisps in an airtight container at room temperature for up to 5 days.
- Freezing Dough Logs: Freeze the logs for up to 3 months. When ready to bake, slice and bake from frozen, adding a few extra minutes to the baking time if needed.
Recipe Variations
- Spicy Kick: Add a bit more cayenne or even a pinch of crushed red pepper flakes for a spicier version.
- Herbed Cheese Crisps: Add 1/2 teaspoon dried thyme or rosemary to the dough for an herby flavor.
- Bacon Pimento Crisps: Add 1/4 cup finely chopped cooked bacon to the dough for a smoky twist.
Helpful Notes
- Chill the Dough Well: Chilling the dough helps firm it up, making it easier to slice and giving the crisps their signature shape.
- Grate Cheese Fresh: Freshly grated cheddar melts better and adds a stronger flavor compared to pre-shredded cheese.
- Prevent Soggy Crisps: Make sure to dry the pimentos thoroughly to avoid excess moisture in the dough, which can cause the crisps to bake unevenly.
Tips from Chefs
- Chef Dorie Greenspan: “Chill the logs until they’re firm. If they’re not quite solid, pop them in the freezer for 10 minutes to make slicing even easier.”
- Chef Ina Garten: “For a more flavorful crisp, use a good-quality sharp cheddar cheese—flavor matters when the ingredients are this simple.”
Frequently Asked Questions
Q1: Can I use a different cheese instead of cheddar?
Yes! Try using sharp gouda or a mix of parmesan and cheddar for different flavors.
Q2: Can I make these crisps gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
Q3: Can I make these without a food processor?
Yes, you can mix by hand or with a stand mixer. Grate the butter and cheese first, then combine all ingredients and knead until a dough forms.
Q4: How do I keep these crisps crunchy?
Ensure they cool completely before storing in an airtight container to keep them crisp.
Q5: Can I freeze the baked crisps?
Yes, you can freeze the baked crisps for up to 2 months. Re-crisp in a 300°F oven for 5-10 minutes before serving.
Enjoy These Savory Pimento Cheese Crisps!
These Pimento Cheese Crisps are perfect for a cozy night in, holiday gatherings, or as a savory snack any time. With sharp cheddar, smoky paprika, and a hint of spice, these cheesy, nutty crisps are a deliciously addictive treat. Make a batch to share with friends, or keep them all for yourself—you won’t be disappointed!
Pimento Cheese Crisps Recipe
These Pimento Cheese Crisps bring together the bold flavors of sharp cheddar, smoky paprika, and a touch of cayenne for an addictive, savory snack. Packed with crunchy pecans and sweet pimento, these crisps offer a unique twist on classic cheese crackers with layers of Southern-inspired flavor in every bite.
Ingredients
- 1 4 oz jar diced pimentos, rinsed and drained
- 8 oz sharp cheddar cheese grated
- 1/2 cup 1 stick cold butter, grated
- 1 1/2 cups all-purpose flour
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sweet paprika
- Dash of cayenne pepper
- Generous pinch of salt
- Freshly ground black pepper to taste
- 1/2 cup chopped pecans
Instructions
- Prepare Pimentos: Spread the rinsed and drained pimentos on paper towels and pat dry. Let them air dry for 10-15 minutes to prevent excess moisture.
- Grate Cheese and Butter: In a food processor, grate the cheese and cold butter together for a smooth dough texture.
- Mix Dough: Switch to the metal blade in the processor. Add flour, Worcestershire sauce, garlic powder, smoked and sweet paprika, cayenne, salt, and black pepper. Process until the mixture begins to look moist and grainy.
- Add Pecans and Pimentos: Add chopped pecans and process until the dough pulls away from the sides and forms a ball. Add the pimentos and pulse until they’re just incorporated.
- Shape Dough Logs: Place the dough on waxed paper and knead briefly to ensure even distribution of pimento pieces. Divide the dough in half, rolling each half into a solid log on the waxed paper. Twist the paper ends to secure.
- Chill: Refrigerate the logs for at least an hour to firm up. Logs can also be frozen for up to 3 months for make-ahead convenience.
- Bake: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Slice and Arrange: Slice each log into 1/4-inch wafers and arrange them on the prepared baking sheets with a bit of space to allow for spreading.
- Bake and Cool: Bake for 10-12 minutes, or until edges are golden and the tops are firm. Let cool for a few minutes on the baking sheet before transferring to a wire rack.
Notes
- Chill the Dough Well: Chilling the dough helps firm it up, making it easier to slice and giving the crisps their signature shape.
- Grate Cheese Fresh: Freshly grated cheddar melts better and adds a stronger flavor compared to pre-shredded cheese.
- Prevent Soggy Crisps: Make sure to dry the pimentos thoroughly to avoid excess moisture in the dough, which can cause the crisps to bake unevenly.