Jalapeno Cheddar Crackers
Crackers cut from wraps and baked
Equipment
- (1) 2-inch (approximate) leaf cutter cutter (or cutter of your choice)
- cutting board
- large baking Sheet
Ingredients
- 6 large jalapeno cheddar wraps (1 package of Mission brand used)
- 1/4-1/3 cup olive oil
- Sea salt
Instructions
- Preheat the oven to 350 degrees.
- Place 1 wrap onto a cutting board. Cut a leaf shape with the cookie cutter by pressing hard, wiggling, and sliding the cutter on the cutting board to cut through the wrap. Repeat until 40 crackers are cut (or the amount you want to make).
- Brush the crackers with olive oil and sprinkle with sea salt. Place, spread out, on a baking sheet.
- Bake for 5 to 7 minutes until the crackers are crispy but not browned. If chewy, they are undercooked and need to be baked for a few minutes more.
- Cool and then store in an airtight container. They should stay fresh for a week to 10 days.
Notes
I used Mission brand large tortilla wraps with 6 wraps in a bag. This package contains enough to make around 36-40 leaves. An average-sized cookie cutter (about 2 inches) will yield 6-7 crackers from each wrap. Bake the leftover wrap pieces so there is no waste.
Tip: Use a cookie cutter with a "comfort" grip.
Nutrition
Calories: 39kcalCarbohydrates: 4gProtein: 1gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 66mgPotassium: 11mgFiber: 0.3gSugar: 0.3gCalcium: 13mgIron: 0.3mg
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