Cheese Crispettes

By • February 10, 2010 • 30 Comments



Author Notes: This recipe comes from my mother and started out very 1960's--it called for margarine (or "oleo" as my mom wrote) and Rice Krispies. She used to make these for every party and I always loved them (as did everyone else), so I played with the recipe. It's very forgiving. You can adjust the seasonings to your taste. And as tigerwoman notes below, you can make these gluten free by using chickpea instead of all-purpose flour, and Rice Krispies in place of panko.drbabs

Serves about 40

  • 1 cup all purpose flour, sifted
  • 1 stick unsalted butter, room temperature
  • 1 cup sharp cheddar cheese, grated
  • 1/4-1/2 teaspoon cayenne pepper (or more to taste)
  • 1/2 teaspoon smoked paprika (or more to taste)
  • 1/4 teaspoon kosher salt (or more to taste)
  • 1 cup panko bread crumbs
  1. Preheat oven to 350 and line cookie sheets with parchment.
  2. Put flour, butter, cheese, cayenne, paprika and salt into food processor and pulse till completely blended and a ball forms. Taste for seasoning and adjust.
  3. Add panko and process in small pulses (as few as possible) to incorporate panko into dough.
  4. Scoop small balls of dough (about 1/2 teaspoon) and roll in the palm of your hand. Place on cookie sheet and flatten with fork or spatula. (You can also roll the dough out about 1/2 inch thick and use small cookie cutters.) Sprinkle the tops with smoked paprika and more salt if desired.
  5. Bake at 350 for 15 minutes until the bottom is lightly browned and the crispettes are cooked through. (I like these best when they are on the well-done side, so you may bake them a little longer--just watch carefully so they don't burn.)
  6. Remove from cookie sheet and cool on wire rack.
Jump to Comments (30)

Comments (30) Questions (4)

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8 months ago Katheryn's Kitchen

These look delicious, very similar to my Spicy Cheese Crisps. So many things to do with delicious cheese!!:))))

Stringio

10 months ago Robyn

My recipe calls for toasting the rice crispies (only takes a minute) you get a nice crunch

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over 1 year ago cookie love

I don't think you need to worry too much about the Extra Sharp Cheese. For Cooking Cracker Barrel is good. I have served Cracker Barrel and gotten lots of comments on it!!

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over 1 year ago emcsull

what if I used blue cheese ? Where I am I can't really get decent sharp sharp cheese.

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over 1 year ago drbabs

Barbara is a trusted source on General Cooking.

I think you can use blue cheese, but if it's really creamy, you may need to add a bit more flour or cut back on the butter a bit or they may be crumbly. There was a question like this on the blue cheese savories, and the experience is that really soft blue cheese makes the savories more crumbly because of added fat. If you try it, please let us know how it works for you.

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about 2 years ago bluechefk

do these keep? - as in, would they still be crispy the next day? probably a moot question, because they look so good, i can't imagine any being left the next day!!

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about 2 years ago drbabs

Barbara is a trusted source on General Cooking.

Yes! Just store them in an airtight container. (They are still good if they're a little mushy.)

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over 2 years ago betty888

Made these for a dinner party last night and they were wonderful. The only change I made - I omitted the paprika since I wasn't sure if my guests would like the flavor. Next time I would add it to half the recipe for variety. I would also sprinkle a bit of cheese on the top during the last few minutes of baking for an extra spot of cheesey flavor.

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over 2 years ago sarahlu

YUM! Used my tiniest heart shaped cookie cutter. Topped with fresh cracked pepper and Parmesan, as well as paprika. These are like deluxe Cheezits. Thank you!

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over 2 years ago jcorney

These were a hit at my Christmas Day lunch. I doubled the cheese.

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over 2 years ago drbabs

Barbara is a trusted source on General Cooking.

so happy y'all liked them.

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over 2 years ago cookie love

Why try not Rolling the Dough into 2" Rolls - Wrap in Plastic Wrap, Chill or Freeze and then Slice into Rounds and Bake for better control of the shape?

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over 2 years ago drbabs

Barbara is a trusted source on General Cooking.

You could, but the concern is that the panko would not be crisp after being frozen. If you try that, please let us know if they have the same crunch.

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over 1 year ago drbabs

Barbara is a trusted source on General Cooking.

Just did that tonight and it worked out great.

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over 1 year ago MrsK

drbabs: I was going to ask if these can be made in advance, frozen, then reheated. I guess they can be frozen the way "cookie love" explained, then baked and served fresh. (I wonder if they could be baked from frozen, just adding more baking time...)

Photo_squirrel

over 2 years ago LE BEC FIN

p.s. appearance is best when they are brushed w/ egg+Salt glaze before baking or before freezing(they freeze very well.) They were a standard in my 30 yr. catering co. Better than any other cheese crisp i have had. old Gourmet recipe iirc.

Photo_squirrel

over 2 years ago LE BEC FIN

So interesting. As we speak, i am making my fav Flaky Cheese Hearts. Same as your mom's/your recipe but 3 c. grated x sharp cheddar, and 1. rice kispies in place of your sub'd panko, and 1 tsp cayenne instead of 1/2 tsp,and 1 tsp kosher salt, and no paprika. VERY cheesy; most addictive thing I know of-- for me, that is!!
hope you try them some time!

Photo_squirrel

over 2 years ago LE BEC FIN

So interesting. As we speak, i am making my fav Flaky Cheese Hearts. Same as your mom's/your recipe but 3 c. grated x sharp cheddar, and 1. rice kispies in place of your sub'd panko, and 1 tsp cayenne instead of 1/2 tsp,and 1 tsp kosher salt, and no paprika. VERY cheesy; most addictive thing I know of-- for me, that is!!
hope you try them some time!

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over 2 years ago drbabs

Barbara is a trusted source on General Cooking.

sounds wonderful. it's really all about the cheese. my mother's recipe calls for rice krispies and tabasco.

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over 2 years ago Bevi

Yum! These look luscious!

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over 2 years ago drbabs

Barbara is a trusted source on General Cooking.

Thanks, Bevi, and happy holidays!

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over 2 years ago lapadia

Love these drbabs, I have never had the Rice Krispie version. BTW - I gave your Horiatiki Salad a shoud in my "popper" contest entry:)

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over 2 years ago lapadia

"shout out" my comment ran under the pop up ad and I couldn't see what I was doing or not doing.

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over 2 years ago drbabs

Barbara is a trusted source on General Cooking.

:) Thanks, lapadia--they're a lot like your shortbread cookies!

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I too remember oleo, ha! Love what you did with these they sound delicious and I really like tigerwoman's comment. Great recipe.

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over 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

LOL! I grew up with "oleo" too. Your modifications are perfect. I can almost taste the crunch now. And the gluten-free version sounds just as good.

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over 4 years ago tigerwoman

Well Drbabs - just tried a batch using the garam (chickpea) flour and the rice krispies for a gluten free version - also dusted with smoked paprika - and made them fairly small and flat rounds - DELICIOUS - nice and crispy buttery and cheesey with that addictive hint of spice as well. This is a keeper and is a good offering for my gluten free friends and clients. Mine don't look as puffy as yours (could be the chick pea flour or could be that I really pressing them down.. I am also in NY - Forest Hills. Enjoying this site and yours is the first recipe I have tried.

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over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Tigerwoman, I am so honored! And I will have to tell my mother--this is a recipe of hers that has been a party favorite for as long as I can remember.

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over 4 years ago tigerwoman

how could you adapt this to gluten free
I am guessing that the panko took the place of rice krispies

do you think garam (chickpea) flour would work in place of the wheat flour?

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over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

I'm sorry--I just saw this. Yes, the panko does replace rice krispies in the original recipe--rice krispies are actually crispier. I think chickpea flour might work, but I've never used it before.