Spicy Cheese Crisps

November 25, 2013
2 Ratings
  • Makes 16 to 18
Author Notes

I've been making these for years; they are quick, with fairly simple ingredients. You will find that the cornmeal gives them a nice crunch. Add your favorite herb or spice, or no spice at all -- just the cheese is very flavorful. Experiment with the cheeses: use Parmesan or gouda as part of the equation; even a touch of blue cheese adds a great tangy flavor. It is easy to double or triple the recipe, depending on how many you want or how many guests you are serving. They will freeze really well. You just need to heat them up in the oven for 5 minutes at 325° F. —Katheryn's Kitchen

Test Kitchen Notes

I've always wondered how chefs make those delicious cheese crisps that top salads, and now I know. These earn major points for ease; I almost spent less time making them than I did polishing off half the batch. After 6 minutes, the crisps were still a bit soft and the flour and cornmeal hadn't fully incorporated, so I gave them an extra two minutes, and bingo -- they were ready to go. I'm putting these into the regular rotation. —Rivka

What You'll Need
  • 1 tablespoon flour
  • 1 tablespoon cornmeal
  • 2/3 cup aged cheddar, finely grated
  • 2/3 cup Gruyère, finely grated
  • 1 teaspoon cracked black peppercorns
  • 1 teaspoon smoked paprika
  1. Preheat oven to 400° F. Add all the ingredients to a medium bowl and mix well.
  2. On a parchment paper or silicon-lined baking sheet, place 8 to 9 tablespoons of the cheese mixture. Make sure the cheese piles are about 2 inches apart. When melting, the cheese will spread out. Bake until light golden brown, 5 to 6 minutes; please watch closely. Take them out of the oven and let them cool and harden a little. With a spatula, carefully move from the pan onto a wire rack to completely cool.
  3. What's great about this snack is that you can make them ahead of time and just warm a little before serving in a 325° F oven. If you want to keep them longer, place in a sealed container and freeze for up to 3 months. I've done this many times.
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See what other Food52ers are saying.

  • Marian Hefley
    Marian Hefley
  • Katheryn's Kitchen
    Katheryn's Kitchen
  • creamtea
  • Cmw

7 Reviews

Marian H. September 2, 2020
Recipe didn't work in the stated amounts? Disappointing mess.
Cmw December 20, 2013
How many ounces of each cheese did you use?
Katheryn's K. December 20, 2013
I didn't measure in ounces but I think 2/3's cup is about 5.3 ounces. Just for future reference, online there are lots of conversion charts for this sort of thing, that's what I did to find this answer for you. I hope this helps and Merry Christmas!
Katheryn's K. November 27, 2013
Thanks Denise in Seattle, I so appreciate your comments! They are an easy appetizer for this time of year, when everyone is so busy.
Denise I. November 27, 2013
This sounds and looks like a great appetizer! I can't wait to try them!
Katheryn's K. November 25, 2013
Thanks Creamtea! Please try them, it's quite an easy recipe and quick.
creamtea November 25, 2013
I bet these are good!