Chile Crisp Cheese Crackers – The New York Times

My chile crisp crackers are the first thing to disappear when put on the table. A squeeze of lemon juice, sharpen the flavors. The Parmesan brings nuttiness, chili crisp adds a little crunch, a little spice, and a whole lot of personality. The scallions keep things fresh. The dough comes together easily and can be made up to three days ahead, kept refrigerated, then sliced into coins and baked as needed.