CHEESE SSNACK CRACKERS

Make your own snack crackers from diabetic-healthy ingredients.

2 cups (8-oz extra-sharp cheddar cheese, shredded*

1/4 cup solid coconut oil** 

1 tsp kosher salt

1 cup white whole wheat flour (or equivalent of your favorite no/low carb flour)

1/4 cup ice water

Place cheese in a large bowl and let stand at room temperature for 30 minutes.

Preheat oven to 375-degrees. Line an extra-large baking sheet with parchment paper. Add coconut oil and salt to the cheese. Beat with a mixer on low to medium until combined. Beat in flour (dough will be crumbly). Beat in the ice water. Knead dough a few times until it holds together. Divide dough in half.

Roll one portion of dough between two sheets of parchment paper until 1/8-inch thick. Prick dough all over with a fork. Using a fluted pastry wheel, cut dough into 1-inch squares. Place squares about 1/2-inch apart on the baking sheet.

Bake 8 to 10 minutes or until crackers start to brown. Watch closely to prevent burning. Remove from pan and cool on a wire rack. Crackers will crisp as they cool. Repeat with the remaining dough. Store crackers in an airtight container in the refrigerator up to 2 days or freeze up to 3 months.

*For best results, shred cheese by hand rather than use the bagged pre-shredded.

**Choose coconut oil labeled refined or deodorized for oil with little or no coconut flavor.

file photo for reference only