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Going Crackers: Best-Ever Cheese Crisp

Best Cheese Crisp

5 from 3 reviews

This seed-filled cheese crisp is great on top of a soups and salads, or as an accoutrement to a cheese or meze spread. Call it a Krackle, call it a Crisp, but definitely call it delicious.  And while you are at it, double up on  the recipe. You’re gonna want more. 

Ingredients

Instructions

Preheat oven to 375o F. Line two half-sheet pans with parchment paper.

Combine all ingredients in a small bowl. Mix well. The smaller seeds may settle so be sure to stir as you dole out the mixture.

Divide the mixture into crackers, allowing 2 Tablespoon per cracker. Flatten any mounds to a uniform thickness.

Bake for 7 – 8 minutes until lightly golden. Cool slightly on the sheet pans until they firm up, and then quickly transfer to a wire rack using an offset spatula. Store in an airtight container once cooled.

Notes

I used a rosemary Asiago but plain works well too.

Keep the cheeses cold until you grate them, using a box grater. They are a bit soft so they don’t grate as well at room temperature as a harder cheese, like Parmesan.

These are delicious on top of a soup or a salad, or as an accoutrement to a cheese or meze spread, but do note they are not sturdy like a Ritz, so don’t go planning to spread your Cheez Whiz atop. Who are you anyway??:)