Made with whole wheat flour, cheddar cheese, and olive oil, these baked cheese breadsticks are perfectly crispy. 🙂
How the Crispy Cheese Breadsticks came about: I was flipping through my recipe box looking for some new dinner ideas, and I found a crumpled up piece of paper with scribbles on it. After staring at the paper for a few minutes, I was able to decipher the foreign language (aka my handwriting), and the recipe below is what it said. For the benefit of any readers, I have typed up the recipe rather than posting a picture of the paper covered with creases and scribbles of the unknown language that only I can (occasionally) understand.
Casey gives me a hard time about my handwriting because it is so bad, but I claim that terrible handwriting is a sign of genius. My brain moves so quickly that my hand can’t keep up.
That’s my story anyway, and I’m sticking to it.
I think this recipe is proof of the genius. (Or maybe it’s just an accident, like most of my better recipes. I’m honestly not sure where it came from.)
Either way, if you’re looking for some quick and easy breadsticks to go alongside a bowl of soup, here you go. 6 ingredients and 35 minutes!
Crispy Cheese Breadsticks
- 1 cup shredded cheddar cheese
- 3/4 cup whole wheat flour
- 1/4 cup olive oil
- 1/4 teaspoon salt
- dash cayenne pepper
- 2 Tablespoons skim milk
Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Set aside.
Combine shredded cheese, flour, olive oil, salt, and pepper in food processor. Pulse in 5-10 second intervals until mixture resembles coarse crumbs. Add milk and process about 10-15 more seconds.
Form dough into a ball and place on lined baking sheet. Using hands or a floured rolling pin, pat or roll out dough until it is about 1/8th inch thickness and is roughly shaped like a rectangle. Bake for 12-15 minutes until edges and top of dough are slightly crispy. Cut into sticks using a pizza cutter or sharp knife.
Serve alongside salad, soup, or chili.
~K in the Kitchen