Makes 2 dozen
Admittedly, reading crushed potato chips in an ingredient list is unusual, but they make for the crunchiest and most flavorful cheese crackers you’ll ever taste. If serving as a garnish to your Bloody Mary, you’ll have to balance the cracker on another horizontal element like a pickle or celery stick.
5½ ounces potato chips
1½ cups grated sharp Cheddar cheese
5 tablespoons unsalted butter, melted
¼ cup all-purpose flour
½ teaspoon cayenne pepper, or more to taste
Preheat the oven to 350°F, and line a baking sheet with heavy-duty aluminum foil.
Place the potato chips in a food processor and chop them coarsely using on-and-off pulsing. Scrape the potato chip crumbs into a bowl and add the cheese, butter, flour, and cayenne. Stir until the mixture is combined and holds together when pressed in the palm of your hand.
Form 1 tablespoon of the mixture into a ball. Place it on the baking sheet and flatten it into a circle with the bottom of a floured glass or with your fingers. Repeat with the remaining dough, leaving 1 inch between the circles.
Bake the crackers for 15 to 18 minutes, or until browned. Cool the crackers on the baking sheet for 2 minutes, then transfer them with a spatula to a wire rack to cool completely. Serve at room temperature.
Notes: The crackers can be made 3 days in advance and kept at room temperature in an airtight container.
If you’re grating cheese by hand, rather than with a food processor, coat the grater with vegetable oil spray and it will be much easier to clean.