Cheese Crisps

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Introduction

These crispy cheese and rice crackers come together in one bowl with just margarine, sharp cheddar, flour, and puffed rice cereal—no special equipment needed. The result is a savory, buttery crisp that stays crunchy and keeps for days, making it ideal for snacking, lunchboxes, or serving alongside soup or salad.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 24 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 for mild cheese crisps. Omit the powdered cayenne pepper entirely for a plain, savory crisp that appeals to younger palates or those who prefer subtle heat.

Add fresh herbs. Stir in 2 tablespoons of finely chopped fresh rosemary, thyme, or parsley before shaping to add an herbaceous note that pairs well with the sharp cheddar.

Use a milder cheese. Swap the sharp cheddar for a mild or medium cheddar if you prefer a gentler cheese flavor that lets the buttery texture shine.

Make them thinner and crispier. Instead of shaping into balls and flattening slightly, press the dough between two sheets of parchment paper, roll to ⅛-inch thickness, cut into squares, and bake at the same temperature for 15–17 minutes for a thinner, more delicate crisp.

Double the batch and freeze unbaked. Shape and flatten all crisps, freeze on a tray, then transfer to a freezer bag. Bake directly from frozen, adding 3–5 minutes to the bake time.

Tips for Success

Soften the margarine fully before mixing. Cold or partially softened margarine will create lumps that don’t blend smoothly with the cheese, leading to uneven texture in the finished crisps.

Don’t overmix after adding flour. Stir just until the flour disappears and the dough comes together; overworking develops gluten and makes the crisps tough instead of tender and crumbly.

Flatten each ball evenly with a fork. Press with light, consistent pressure to create uniform thickness, which ensures even baking and prevents thin edges from browning too quickly.

Watch the oven toward the end. At 300°F, browning happens gradually, but the crisps can go from golden to slightly dark in the last 2–3 minutes; they continue to crisp as they cool, so remove them when the edges are just barely golden.

Cool on the baking sheet for 5 minutes before transferring. This lets them firm up enough to handle without breaking, then move to a wire rack to cool completely and become fully crisp.

Storage and Reheating

FAQ

Can I use butter instead of margarine?

Yes; use the same amount of softened butter for a richer, more traditional flavor. The texture will be very similar.

Why are my crisps spreading too much during baking?

The margarine is likely too warm or the dough is too soft. Chill the shaped crisps on the baking sheet in the refrigerator for 10 minutes before baking to firm them up and prevent excessive spreading.

What type of puffed rice cereal should I use?

Plain, unflavored puffed rice cereal (such as Rice Krispies) works best. Avoid sweetened varieties, which will overpower the savory cheese flavor and caramelize too quickly at 300°F.

Can I make these ahead for a party?

Yes; you can shape and flatten the crisps up to 2 days before baking and store them between parchment layers in an airtight container in the refrigerator. Bake them fresh the day of the event for the best crispness.