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Cheesy Sun Crisps Recipe
|Shredded cheddar cheese||8 Ounce (2 Cups)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Sunflower oil/Margarine||1⁄2 Cup (8 tbs), softened|
|All purpose flour||1 Cup (16 tbs)|
|Quick oats||1 Cup (16 tbs), uncooked|
|Roasted salted sunflower kernels||2⁄3 Cup (10.67 tbs)|
Serving size: Complete recipe
Calories 3997 Calories from Fat 2653
% Daily Value*
Total Fat 296 g454.8%
Saturated Fat 83.9 g419.3%
Trans Fat 0 g
Cholesterol 297.9 mg
Sodium 3406.7 mg141.9%
Total Carbohydrates 210 g70.1%
Dietary Fiber 32.3 g129.3%
Sugars 6.5 g
Protein 143 g286%
Vitamin A 70.3% Vitamin C
Calcium 250.4% Iron 83.4%
*Based on a 2000 Calorie diet
Stir in oats and sunflower kernels; mix until well combined.
Shape dough into 12-inch-long roll; wrap securely.
Refrigerate about 4 hours (dough may be stored up to 1 week in refrigerator).
Preheat oven to 400°F.
Lightly grease cookie sheets.
Cut roll into 1/8 to 1/4 inch slices; flatten each slice slightly.
Place on prepared cookie sheets.
Bake 8 to 10 minutes or until edges are light golden brown.
Remove immediately; cool on wire rack.