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Cheese Nip Crackers

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Who doesn’t love Cheese-Its!  Goodness, I always looked forward to a box of Cheeze-Its and a diet Pepsi growing up.  My, my how have my tastes changed.  Well, not in the fact that I don’t love those cheesy crackers but my tastes have changed in the quality of nutrition that I put into my body.  Cheese-Its are an all time favorite snack for my sister so I really wanted to perfect a healthier version for her.  11/15/11 I made some revisions to this recipe and according to my husband (who I can’t keep out of them) says I have perfected them.  I hope you too enjoy them!


  • 1 cup raw cashews (soaked in water for 2 hrs)
  • 1 large red bell pepper, seeded and rough chopped
  • 2 Tbsp fresh lemon juice
  • 1/2 cup nutritional yeast flakes
  • 1/2 tsp of red chili pepper flakes
  • 1/2 tsp sea salt
  • 2 cups of zucchini (peeled and diced)
  • 1 cup raw almond meal (see below)
  • 2 Tbsp of ground flax seeds


  1. Chop the red pepper into small pieces and add to a blender with the lemon juice. Blend until smooth.
  2. Add the cashews, red chili pepper flakes and salt and again blend until smooth.
  3. Add the nutritional yeast and blend again.  Doing it in stages like this helps you to get the smooth consistency you need without over-heating it.
  4. Slowly add in the zucchini, almond meal and ground flax seeds, until well blended.  To make your own almond meal, place almonds in the food processor and process to a fine powder.  Be careful that you don’t over-process and release to much of the nuts natural oi.
  5. Pour onto teflex dehydrator sheets and dehydrate at 145 degrees for 1 hour, then reduce temp to 105 degrees and dehydrate for approx. 4 hrs.  At this point, if they are dry enough, flip the teflex sheet over so the cracker is now sandwiched between the teflex and mesh sheet.  Peel the teflex sheet off, leaving the cracker on the mesh sheet.  This is a good time to score the crackers into the desired shape and sprinkle a little extra salt on top.  Continue dehydrating for another 16 hours or until crisp.
  6. **The reason for soaking the cashews is to just soften them up so they blend nice and smooth.

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Cheese Nips

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29 thoughts on “Cheese Nips

  1. adaria says:

    Hi Amie Sue,

    Well, I made your Cheese Nips and they don’t look quite like yours ~ mine turned out very thin, not flaky like those on sheet in photo ~ more like the ones in the bowl (did combine everything in the blender though, so a real smooth texture).

    Unfortunately, realized too late I’d used dehydrated almond pulp from making milk… somehow I missed that part about using *raw* almond meal ~ most likely confused with the oodles of cracker recipes I’ve been reading!

    In any case, your recipe looked the tastiest ~ are absolutely *scrumptious crunchy* and hold up to dipping, but I prefer ‘em just plain as a snack.

    • amie-sue says:

      Hi Adaria,

      Hmm, it could have been because you used almond pulp. Due to the moisture level in the pulp, it may have caused them to be real thin. The raw almond meal, is much more dense. Almond or nut pulp is great for giving a recipe body but it does need other bulk ingredients to carry it. At least they came out tasting good. Next time try them as the recipe calls for, and see if that makes a difference for you.

      Have a glorious day, amie sue

  2. T says:

    Have a batch in the drier now and couldn’t help myself from tasting the batter and it was tasty. Have a feeling these won’t last long around this house. Thanks again for your amazing website best for raw recipes, you’re site is like a candy store for a foodie.

    • amie-sue says:

      Thank you T…. I hope you enjoy these if there are any left by the time they are done dehydrating. haha Have a wonderful day, amie sue

  3. Jennifer Green says:

    Hi Amie Sue, I made these this weekend and really enjoy the taste but the texture was very chewy and no matter how long I dehydrated them the chewy texture stayed the same. Is this the correct texture or can you get them crunchy. I am wondering if I just got them too thick or something. Thank you for your help!

    • amie-sue says:

      Hmmm, mine got crispy… thickness might be the issue. I will work on making these again soon and see if I figure anything else. Where they still chewy after cooling down from the drying process? Keep in touch, amie sue :)

      • Jennifer Green says:

        Yes they were still chewy. I spread it over one ex caliber tray. They are definitely tasty, just looking for some crunch!

  4. Seaira says:

    I am wondering what the yield is on this. How many teflex sheets are used and what is the desired thickness of wet batter prior to dehydrating.

    • amie-sue says:

      Hello Seaira,

      Oh, it’s been a while since I have made these. If I remember right, it was one trays worth, from edge to edge. I tend to roll all my crackers out to 1/4″ thick. Have a great weekend, amie sue

  5. renee says:

    HI there. I have an excaliber 4 tray dehydrator, each tray is 11×11″ cooking surface. Do you know the size tray used for the above Cheese Nip Crackers?

    • amie-sue says:

      Hello Renee, I use the 9 tray Excalibur and the trays are 14×14. All depending on how thick or thin you make them… you will need to use more trays. Most likely just 2. Have a great day, amie sue

  6. renee says:

    HI again. Another question on the Cheese Nips. Can I use sunflower seeds instead of cashews? Thank you!!!!

    • amie-sue says:

      Hello Renee (again hehe)…. Sure I don’t see why not. They won’t blend as creamy, even after being soaked and it will change the flavor some, but they should still be good. You will have to experiment and see. Enjoy, amie sue

  7. Renee says:

    These are HANDS DOWN the BEST dehydrator crackers I have EVER made. My mom and husband LOVE them (both foodie critics). My craving for store bought Cheese Nips is solved. Thank you Thank you for sharing this recipe.

    Since I am on a calorie restricted meal plan, I went ahead and figured out the total calories for the recipe, 1610 (using cashews). Then, using my 4 tray Excalibur, I scored 224 crackers (I spread the mixture thin). Each cracker comes to approximately 7.32 calories (they are much bigger than a cheese Nip. Soooo… one can enjoy approximately 14 crackers for about 100 calories. Totally acceptable, especially considering the health benefit vs. store bought processed ‘no good for the gut’ cracka!!! :))))

    Can you tell how happy I am I found this recipe? LOVE IT!!

    • amie-sue says:

      Well Renee, you enthusiasm just made my night. :) Thank you for sharing all this with me. I love that you broke the recipe down so that you know the calorie count, that is awesome. hehe Bob and I were just saying that I needed to make these again… I think you just re-inspired me to do so. hehe

      Many blessings, amie sue

  8. Joanne says:

    Well after reading Renee’s post I am most hopeful now. I just put these crackers in the dehydrator…followed the recipe to a “T”. They scored beautifully so that’s a good sign. I guess I will see them tomorrow morning and hope for the best! Your website is so motivating. You know I have not succeeded all that well at a couple of these recipes….but I am determined after looking at all these breathtaking pictures you have. Raw foodies require perseverance :)

    • amie-sue says:

      I hope they work out for you Joanne. The recipes that didn’t work, were they mine? Just want to know if I can help with any of them.

      Working with raw, fresh ingredients just requires a little forgiveness… because they each piece of produce varies in flavor. So many factors come into play; were they ripe? Organic? In season? etc. You can purchase 10 oranges and each one has a different level of sweetness and juiciness. With this… it can cause many fluctuations in the outcome of recipes. Even nuts…seeds can effect the outcome.

      Keep me posted how they turn out Joanne. Many blessings, amie sue

  9. Joanne says:

    hi there. I am happy to say the cheese nibs turned out great. I did end out leaving them in the dehydrator for a couple xtra hours but needless to say they were tasty, crispy and I have few left! I made the raspberrylemon cheesecake from you and it turned out great too. I have made a couple of your cheeses and they were wonderful. the eggless salad and gouda cheeses have not been too successful. next time I will make the eggless salad with cashews and I also found a recipe for faux eggs that is super easy to make and will use that in the salad instead of small chunks of avocado. I am going to give that a shot again. as for the gouda, I will try it again, not tonight but will let the agar boil for at least 4 minutes for sure the next time. I am a cheese fanatic so am so grateful to be able to make these cheese and don’t feel tired afterwards nor do I get a mild headache. this is a treat. take care.

    • amie-sue says:

      Thank you for keeping me posted Joanne, I appreciate that. Dry times can and will always vary due to climate temps, humidity levels, the machine you have, and how full or empty it might be. They do disappear quick don’t they? hehe

      Many blessings in your kitchen experiences. :) amie sue

  10. vixbakes says:

    excellent recipe! I had to dehydrate them for about 24 hours and they were still not super crispy, but delicious nonetheless! they were gobbled up so quickly it’s embarrassing =o). definitely bookmarking this one – thanks!

    • amie-sue says:

      lol Vixbakes, I understand how quickly some items can disappear. :P Dry times can always vary depending on the machine, how full it is, the climate, humidity in the air… but glad they reached perfection and that they were enjoyed. amie sue

  11. Barb says:

    Amie Sue
    I just made a batch of these up and they are in the dehydrator right now. I didn’t have a whole red pepper and my zucchini didn’t quite come to two cups so I grated a half of a carrot and added that to the mixture. The batter seemed a bit thicker than yours so hopefully they will turn out. Can hardly wait. I always seem to have trouble getting the last bit of goodness out of the bottom of my vitamix so I used a cucumber and celery stick to get the remainder out and enjoyed it as a dip. It was very yummy that way as well :) Thank you so much for all your fabulous recipes.

  12. hela says:

    Your recipes are wonderful and no one knows that better than better. See you really enjoy it and doing it with a large love.
    She would like to ask you one question, how to replace nutritional yeast in the recipe because it means I can not
    Best Regards

    • amie-sue says:

      Good afternoon Hela,

      Thank you for the kind words. :) There really isn’t an ingredient to replace nutritional yeast. The flavor it gives to recipes is a cheesy one. If you can’t have it, I would recommend looking at other cracker recipes. Sorry about that. Blessings, amie sue

  13. Rhondy says:

    Greetings Amie Sue,

    This recipe certainly brings back memories as it not only takes me back ( as your reminiscence in your post of earlier memories) to a former place in diet but food awareness. All I can say, is that I am thankful for improved awareness and growth.

    I am looking forward to making this recipe to include as part of weekly lunches for elementary aged school children with special dietary needs.

    May I substitute another nut for the cashews? Macadamia usually come to mind when I think of substitutions for cashews. Will this work or do you think some other nut will be better suited?

    Please let me know what you think. I am excited to try it.

    I plan to offer the Cheese Nips in lunches with almond butter for spreading or dipping.

    Again, many thank you for being such a valuable resource and inspiration.

    • amie-sue says:

      Good afternoon Rhondy,

      It would be a shame if we stopped growing and learning… so glad that isn’t the case.

      I think instead of macadamia nuts, I would use almonds. Mac nuts are much higher in fat and could change the outcome of the texture. Or maybe even use sunflower seeds. I hope your class enjoys them, keep me posted :) amie sue

  14. Dawnen says:

    HI, I’m new to your site. Been loving your recipe ideas so far. Served up fish sticks and tarter sauce to my folks last night. Currently in the process of making Cheese nips and was wondering in general when your recipe says “ground flax seeds” do you measure before or after you grind!

    • amie-sue says:

      Hello Dawnen,

      I am thrilled to hear that you are enjoying my site. In my recipes you will see that they read one of two ways:

      1 cup ground flax seeds = means that you will grind the seeds first and then measure out a cups worth.
      1 cup flax seeds, ground – means that you will measure out a cup of whole flax seeds and then grind them.

      I hope that clarifies things for you. Have a blessed day, amie sue

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