Cheese Crisps
These simple cheese crisps have lots of flavor and plenty of crunch, thanks to a secret ingredient, crispy rice cereal! The crisps can be made with cheddar, gruyere, parmesan, and many other types of cheese.
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.
Cheese Crisps
These simple cheese crisps have lots of flavor and plenty of crunch, thanks to a secret ingredient, crispy rice cereal! The crisps can be made with cheddar, gruyere, parmesan, and many other types of cheese.
Ingredients
- 7 tbsp butter at room temperature
- 8 oz gruyere or cheddar cheese shredded
- 3.5 oz all purpose flour, by weight (about 2/3 cup, measured)
- 1/4 tsp cayenne pepper
- 1/4 tsp salt
- 1 cup crispy rice cereal
Instructions
- 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!
Nutrition
Calories: 83kcal, Carbohydrates: 3g, Protein: 3g, Fat: 7g, Saturated Fat: 4g, Cholesterol: 19mg, Sodium: 61mg
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
33 Comments on “Cheese Crisps”
Thanks for the recipe! I made these for my friend’s birthday, and she loved them.
I used sharp white cheddar, only used a pinch of cayenne and added a pinch of garlic powder.
I used my aluminum, insulated cookie sheets. Baked in convection oven on 350 (which is like 375) and they only took about 7 minutes. I turned it down to 325 (which is like 350) and they took about 9-10 minutes. There wasn’t any difference in color and texture of cooled crackers.
I left them on the cookie sheet to cool. I read somewhere that helps them get/stay crispy, and since mine cooked much quicker than the recipe it probably did help them as to the crispness factor. Note: They will spread some as they bake.
Make sure your butter is really soft. My grated cheese was in the freezer so when it thawed it was moist which helped the dough stick together. When I make them again (yes- worth making again) if they aren’t sticking together, I’ll sprinkle a tiny bit of water if I need it- and/or stick my mixed ingredients in the microwave on 50% power and heat for ??20 seconds….. NOT enough to melt anything but if it’s warm like on a summer day it will stick together better.
I used my 1 inch/1 T. cookie scooper and then pressed down pinching the edges to shape them because the edges will crack and crumble when you press the dough down. I was able to make 37 crackers.
I didn’t want to just stack them in a container because they are delicate and I didn’t want to end up with just crumbs, so I used giant muffin liner papers and put 3 in each one and stacked those inside my container. Of course, if you have a few people at your house you won’t have to worry about saving any!
As to the taste- very prominent cheese flavor, they were crispy tender- not hard and crunchy. Very satisfying!! I’m saving the recipe!
Thank you for taking the time to share this! I hope others find it helpful! Cheers!
Hi! This is a favorite treat of mine at the holidays. I was wondering what brand you use for crispy rice cereal. I don’t seem to be able to find it anywhere! Thanks, Anna
Hi Joanne!
Thanks for sharing this recipe.
I tried to bake them but… the end result is… they crumbled. Although they taste delicious!
What do you think I did wrong?
Sorry to hear that. If you attempt it again, I would try to make them thicker. They are delicate in nature but thickness will have an impact on strength.
hi Joanne, how long can I keep these for? Planning to bake them for Chinese New Year
A couple days at room temperature. Enjoy!
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.
Actually most cheeses freeze quite well for up to 6 months (https://www.cooksillustrated.com/how_tos/6699-yes-you-can-freeze-cheese). And my Grandmother made HUGE batches of these and froze them unbaked and well wrapped at Christmas that we would bake up before summer was over (these are amazing topped with a slice of homegrown tomato!)
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.
has anyone tried these without rice crisps but with panko instead?
I made them with 4C Japanese style panko. OMG they are awesome! Crispier. I would reccomend trying them.