Cheese Crisps

PIn it

Introduction

These cheese crisps combine sharp cheddar, puffed rice cereal, and cayenne for a savory, crumbly bite that’s ready in under an hour. They work as a snack, an appetizer, or a crispy side to soup or salad, and they keep well in an airtight container for several days.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: Makes about 36 crisps

Ingredients

• ½ pound softened margarine
• 2 cups grated sharp cheddar
• 2 cups flour
• 1 teaspoon salt
• ¾ teaspoon powdered cayenne pepper
• 2 cups puffed rice cereal

Instructions

1. Preheat oven to 300°F (150°C).
2. In a large bowl, blend the margarine and cheddar.
3. Add the flour, salt, and powdered cayenne pepper to the bowl.
4. Stir in the cereal, mixing thoroughly.
5. Shape into small balls, flattening each ball with a fork. Place each cookie onto an ungreased cookie sheet.
6. Bake at 300°F (150°C) for 20 minutes.

Variations

Skip the cayenne: Omit the powdered cayenne pepper for a milder, cheese-forward flavor. This works well if you’re making them for young children or prefer no heat.

Add fresh herbs: Stir in 1 tablespoon of dried herbs (thyme, oregano, or parsley) along with the flour and spices to build savory depth.

Use a different cheese: Swap the sharp cheddar for aged gouda, gruyère, or a sharp white cheddar to shift the flavor profile while keeping the texture intact.

Press instead of fork-flatten: For uniform thickness, press each ball between two pieces of parchment paper with the bottom of a measuring cup instead of flattening with a fork.

Tips for Success

Blend the margarine and cheese first: Make sure they’re fully combined before adding the dry ingredients, so the cheese distributes evenly and the dough stays cohesive.

Don’t overbake: At 300°F, these crisps finish in 20 minutes. They’ll look pale but will crisp up completely as they cool. Overbaking makes them hard and bitter.

Shape small enough: These spread slightly during baking, so flatten each ball to about ¼ inch thick. Thicker shapes won’t bake through in the time given.

Cool on the sheet: Leave the crisps on the baking sheet for 5 minutes after removing from the oven. They’ll firm up and won’t break when you move them to a rack.

Storage and Reheating

FAQ

Can I make the dough ahead? Yes. Mix the dough, wrap it tightly in plastic, and refrigerate for up to 24 hours. Let it sit at room temperature for 10 minutes before shaping and baking so it’s easier to work with.

Why are my crisps greasy? Margarine can release moisture if blended too vigorously or if the kitchen is very warm. Blend just until combined, and chill the shaped dough for 10 minutes before baking if your dough feels soft or sticky.

Can I use fresh grated cheese instead of pre-shredded? Yes, and it often works better because it blends more smoothly. Use the same amount by weight (about 8 ounces), and pack it lightly when measuring.

What if I don’t have puffed rice cereal? You can use crushed saltine crackers, crushed pretzels, or even finely crushed potato chips in the same quantity. The texture will differ slightly but the crisps will still work.