If you’ve never experienced the salty, tangy, and utterly addictive goodness of Pimento Cheese Crisps, you’re truly in for a treat! Imagine everything you love about Southern pimento cheese—bold cheddar, creamy richness, that signature pimento sparkle—all packed into a crunchy, golden crisp. Perfect for entertaining, game days, or whenever you want a little nostalgic comfort with a grown-up twist, these little bites have it all. Every ingredient works its magic behind the scenes, culminating in a snack that disappears faster than you can bake them!
Ingredients You’ll Need
The ingredient list for Pimento Cheese Crisps is wonderfully short, yet every item counts. Each one brings its own character—sharp cheeseiness, a zing of pimento, and the perfect buttery crunch. Here’s what you’ll need and why these players deserve a starring role:
- Sharp cheddar cheese (1½ cups, shredded): The backbone of classic Southern pimento cheese flavor; go for extra-sharp for maximum bite.
- Cream cheese (½ cup, softened): Smooths things out and binds the dough, giving a tender but sturdy texture.
- Pimentos (¼ cup, drained and chopped): These sweet little red peppers bring a pop of color and tangy sweetness; don’t skip them!
- Garlic powder (¼ teaspoon): Adds mellow, savory depth without overpowering the star ingredients.
- Onion powder (¼ teaspoon): Rounds out the flavor profile, balancing sharpness with a gentle lift.
- Cayenne pepper (⅛ teaspoon, optional): If you like a gentle kick, this subtle heat brings the perfect Southern sass.
- Salt (¼ teaspoon): Elevates and interlocks all the flavors for that irresistible savory pull.
- All-purpose flour (½ cup): Gives the crisps their snappy, crunchy structure—essential for the perfect bite.
- Unsalted butter (2 tablespoons, cold and cubed): Adds flakiness and a hint of richness; keep it cold for the best texture.
- Cold water (2–3 tablespoons): Brings the dough together without making it sticky; use just enough to bind it.
How to Make Pimento Cheese Crisps
Step 1: Blend the Cheeses and Spices
Place your shredded cheddar cheese, softened cream cheese, chopped pimentos, garlic powder, onion powder, cayenne (if you’re a spice fan), and salt into a food processor. Give everything a whirl until the mixture is mostly smooth—there should still be some flecks of pimento and cheddar for a beautiful, rustic look and plenty of flavor pockets.
Step 2: Add Flour and Butter
Sprinkle in the all-purpose flour and toss in your cold, cubed butter. Pulse just until the mix looks crumbly, almost like a coarse meal. The butter should remain in tiny pieces; that’s your secret to an extra-flaky, irresistible crisp.
Step 3: Bring the Dough Together
With the food processor running, drizzle in cold water one tablespoon at a time. You’ll see the dough start to clump into a ball—stop as soon as it just comes together. Resist the urge to add too much water; the less you use, the snappier your Pimento Cheese Crisps will be!
Step 4: Chill the Dough
Turn the dough out onto plastic wrap and shape it into a disc. Wrap it tightly and let it chill in the refrigerator for at least 30 minutes. Trust me, this wait is worth it—it makes the dough easier to roll and helps develop those signature crispy edges.
Step 5: Roll and Cut
Dust your work surface with a little flour and roll the dough out to about ⅛-inch thickness. Using a sharp knife or your favorite cookie cutter, cut the dough into whatever shapes make you happy—classic squares, circles, or fun party shapes.
Step 6: Bake to Perfection
Preheat your oven to 350°F (175°C) and arrange the cut dough on a parchment-lined baking sheet, spacing them slightly apart. Bake for 15 to 18 minutes, or until the crisp edges turn gorgeously golden. If you want a super-snappy bite, bake them a couple of minutes longer.
Step 7: Cool and Enjoy!
Let the Pimento Cheese Crisps cool completely on the baking sheet—if you can resist. This is when they reach their ideal crunch, and any lingering warmth will disappear, preparing them for their starring role on your snack platter!
How to Serve Pimento Cheese Crisps
Garnishes
Dress up your crisps with a light dusting of smoked paprika or fresh cracked black pepper before serving. For a charming Southern touch, a tiny sliver of extra pimento or a little sprinkle of chopped chives will make your platter pop with color and flavor.
Side Dishes
Pair your Pimento Cheese Crisps with thinly sliced apples, juicy grapes, or a bright, tangy pickle tray for a contrast in taste and texture. They also love hanging out with a creamy dip—ranch, herbed yogurt, or even a little extra pimento cheese on the side!
Creative Ways to Present
Pile the crisps into a vintage tin at your next gathering, or arrange them upright in a mason jar for a rustic snack display. For parties, thread them onto skewers with cherry tomatoes and baby pickles for a playful, portable appetizer that’s impossible to resist.
Make Ahead and Storage
Storing Leftovers
Cool your Pimento Cheese Crisps completely before transferring them to an airtight container. Kept at room temperature, they’ll stay fresh and snappy for up to four days (if they last that long!). They make an ideal lunchbox surprise or quick desk snack.
Freezing
You can freeze the unbaked dough for those “crisp cravings” emergencies. Just wrap the disc tightly in plastic, pop it in a freezer bag, and freeze for up to a month. Thaw overnight in the fridge before rolling, cutting, and baking as normal.
Reheating
If your crisps lose a bit of their crunch, revive them in a 325°F (160°C) oven for 3-5 minutes. Let them cool again before serving—they’ll come out just as crisp and tantalizing as the day you made them.
FAQs
Can I make Pimento Cheese Crisps without a food processor?
Absolutely! You can mix the ingredients by hand using a sturdy spoon and then cut the butter in with a pastry blender or two forks. The texture might be a tad more rustic, but the flavor will be every bit as delicious.
What type Snack
Sharp or extra-sharp cheddar is classic and delivers that beloved pimento cheese punch. You can play with other semi-hard cheeses like Colby or Monterey Jack, but for authentic Southern Pimento Cheese Crisps, cheddar is your go-to.
How thin should I roll the dough for the best results?
Aim for about ⅛-inch thickness. Rolling thinner delivers a crispier crunch, while thicker dough will be more tender. Keep an eye on those edges—they signal when the crisps are done!
Can these be made gluten-free?
Yes! Substitute a cup-for-cup gluten-free all-purpose flour blend for a gluten-friendly version. The flavor shines through beautifully, and you won’t sacrifice that delightful texture.
What should I do if my dough is too sticky or too dry?
If your dough feels sticky, sprinkle in a touch more flour until it’s workable. If it’s dry and crumbly, add a bit more cold water, just a teaspoon at a time, until it comes together smoothly.
Final Thoughts
Life is just better with a batch of homemade Pimento Cheese Crisps in reach! If you love cheesy snacks, Southern comfort food, or sharing little edible joys, these are destined to become your new go-to. Try them once, and you’ll be baking them for every gathering, rainy afternoon, or road trip snack tin—promise!
Print
Pimento Cheese Crisps Recipe
- Total Time: 33 minutes (plus chilling)
- Yield: 40 crisps 1x
- Diet: Vegetarian
Description
These Pimento Cheese Crisps are the perfect savory snack or appetizer, with a crispy, cheesy texture and a hint of spice from the pimentos. Easy to make and even easier to enjoy!
Ingredients
Cheese Mixture:
- 1½ cups sharp cheddar cheese (shredded)
- ½ cup cream cheese (softened)
- ¼ cup drained and chopped pimentos
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛ teaspoon cayenne pepper (optional)
- ¼ teaspoon salt
Dough:
- ½ cup all-purpose flour
- 2 tablespoons unsalted butter (cold and cubed)
- 2–3 tablespoons cold water
Instructions
- Cheese Mixture: In a food processor, combine shredded cheddar, cream cheese, pimentos, garlic powder, onion powder, cayenne (if using), and salt. Pulse until smooth.
- Dough: Add flour and cold butter to the mixture, pulse until crumbly. Add cold water one tablespoon at a time, pulse until dough forms.
- Chill: Shape dough into a disc, wrap in plastic, and chill for 30 minutes.
- Bake: Preheat oven to 350°F (175°C). Roll out dough, cut shapes, place on baking sheet, bake for 15–18 minutes until golden.
- Cool: Cool crisps completely before serving.
Notes
- For extra crispiness, bake an additional 2–3 minutes.
- Store in an airtight container for up to 4 days.
- You can freeze the unbaked dough for future use.
- Prep Time: 15 minutes (plus 30 minutes chill time)
- Cook Time: 18 minutes
- Category: Snack
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 4 crisps
- Calories: 110
- Sugar: 0g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 20mg
