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Pimento Cheese Crisps

Pimento Cheese Crisps Recipe

Susan
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.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 1 hour 27 minutes

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.