Your wine misses these easy cheesy crackers

Holidays, birthdays, friendly get-togethers. Entertaining at our age should be joyful, not exhausting—so here’s a wonderfully easy appetizer that still feels special. My sister-in-law introduced me to these crisp, savory cheese crackers a few years ago, and they’ve become a favorite.

There are only a few ingredients, they come together in minutes, and the secret is right in your pantry: Rice Krispies, or other puffed rice, which gives them their delightful, airy crunch.

The puffed rice must be crispy; otherwise they’ll lack that delightful snap. I tried using puffed brown rice once, in a spirit of making healthy snacks, but they did not turn out well.

They’re perfect with cocktails or a glass of wine (or simply for snacking), and the recipe adapts beautifully to whatever cheese you happen to have on hand—from classic cheddar to something a bit more daring. Homemade, effortless, and just indulgent enough.

Rice Krispie cheese crackers

Ingredients

2 sticks butter, softened
2 cups all-purpose flour
2 cups grated sharp cheddar cheese
2 cups crispy puffed rice cereal, such as Rice Krispies
1/2 teaspoon ground red pepper

Instructions

Preheat oven to 325°F.
Line baking sheets with baking parchment or a silicone-lined baking mat.
In a food processor, combine flour, red pepper, and salt. Pulse to combine.
Add the butter and cheese. Pulse until a dough forms with visible bits of cheese. Do not overprocess.
Transfer the dough to a bowl and fold in crispy rice cereal.
Portion dough onto a baking sheet using a 1-tablespoon scoop.
Place dough balls 2 inches apart on the baking sheet. Using your fingertips, flatten each dough ball into a thin 1½ inch disk.
Bake in a preheated oven for 15 minutes, or until they are light brown around the edges. Cool on the baking sheet for 2 minutes, then transfer cheese wafers to cooling racks.
Store in an airtight container for up to 5 days. Freeze if storing longer.

Try various cheese combinations.

Cheddar with minced chives
Cheddar with minced fresh thyme
Gruyere with Dijon mustard
Parmesan with minced fresh rosemary
Feta with finely minced oil-cured black olives

Note

It is easy enough to skip the food processor and combine all ingredients by mixing with your hands (clean hands).
Store crackers in a container with a lid. They will keep for about a week. They can also be frozen for up to 2 months.
The dough can be frozen for up to 2 months. Wrap in plastic wrap, then put in a freezer bag. To bake later, thaw, slice, and follow Step 7 above.

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