Everyone has had a cheese crisp before (or at least I should hope so), but these aren’t your ordinary cheese crisp. These have crispy rice cereal in them, so they have extra crackly crispiness and pop. You can really use whatever kind of cheese you want here, as long as it’s some sort of melty variety. I suggest gruyere or cheddar, but I’m sure something like a fontina would work great too.
Ingredients:
- 7 tbsp butter, at room temperature
- 8 oz gruyere or cheddar cheese, shredded
- 3.5 oz all purpose flour (about 2/3 cup)
- 1/4 tsp cayenne pepper
- 1/4 tsp salt
- 1 cup crispy rice cereal
Directions:
- Preheat the oven to 350 degrees F.
- Beat together the butter and cheese until combined. Add the flour, cayenne, and salt and beat until you get a crumbly dough. Add the rice cereal and beat briefly just to combine (don't overbeat or you might break up the rice crisps).
- Use a disher to portion out 1 tbsp amounts of dough, and place onto a sheet pan (it will look like a pile of rubble). Use a fork to hash and compact it down. Bake for about 15 minutes, until lightly browned. Let them cool, and enjoy!
Notes
Recipe adapted from Food & Wine 2008 annual cookbook.
© Fifteen Spatulas LLC
{ 24 comments… read them below or add one }
These look great, Joanne. Perfect with the grapes — another beautiful photo. I’m going to try your plus rice recipe next time I make cheese straws.
Joanne:
These look so good!
If I have the ingredients on hand I’m going to make these with supper tonight.
Love the idea of the rice krispies.
Thanks
Those look great and are probably the perfect texture too a little airy.
I never imagine adding crips rice to a crisp cheese…you have very original ideas…!!!
I don’t think I have ever had cheese crisps before. I’m thinking it’s time to change that! These sound awesome!
rispy cheese is truly one of the most incredible tasting things I can think of.
Fantastic! I LOVE cheese crisps and yours are picture perfect!
I like the addition of rice cereal to make these extra crispy! My kids love all things cheese and crackers so I will be trying this one!
What a fabulous and so unexpected twist to a cheese crisp! I love it!!
You could sell these – you know that don’t you? I would certainly buy them! YUMMY!
This honestly looks so delicious!
What’s not to like?? These look and sound seriously awesome. I’d eat them all.
Ooh, these look awesome! I would dash to the kitchen right now if I had rice krispy’s on hand!
Mandy
Fantastic recipe!
They look so toasty and crispy-your picture really does make me crave these. I would have never thought of using rice cereal, but it does guarantee the crispiness! Delicious post-thanks for sharing.
The crispy rice cereal is an innovative addition – fun!
what’s the calorie count and serving size?
Hi Kelly, I really like this website because you can copy and paste whole recipes into it and it will calculate nutritional info for you: http://caloriecount.about.com/cc/recipe_analysis.php
Thank you! Do you know how many of them is 19 grams worth?
I think the easiest way to calorie count them is to just take the total number of calories calculated and divide by however many you make (because size can vary).
has anyone tried these without rice crisps but with panko instead?
What is a disher? I can not find out what this is anywhere. And what do you mean to hash it down
Hi Mia, a disher is a cookie scoop: http://amzn.to/15P2DXr
Hash it down means to just press it down a bit so it holds together loosely. It will be crumbly but try to keep it together as much as possible.
I wonder if these cheese crisps could be baked and frozen for an event a month off?
Hi Renee, cheese usually doesn’t freeze well so I wouldn’t recommend it for this particular recipe.
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