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Easy-Peazy Cheese Crackers (GF)

THESE TWO-INGREDIENT CRACKERS are crisp, delicious, and elegant. I wouldn’t hesitate to serve them at a swanky cocktail gathering.  They make terrific after-school snacks, too. In fact, your kids will probably leap at the chance to help you make them. Ready for some fun? Let’s make these cheesy good things!

First, select the cheese you want. Hard cheeses like Asiago (above) and Parmesan make the crispiest crackers. But I’ve made crackers from semi-soft types like cheddar and Swiss, and these were dang delicious, too.

Oh. The Dairy Queen just stopped by to say “hello.” She performs cartwheels whenever cheese in on the menu.

Then shred the cheese into a fluffy mountain.

Next, line a cookie sheet with baking parchment (or Silpat)…

And place tablespoon-size mounds of cheese about 2 inches apart on the  baking sheet.

Use the back of the spoon (or your impeccably clean fingers) to gently flatten each mound.

And now comes the fateful decision: Should we leave these mounds as they are — or should we season them with herbs and spices?

The decision is entirely yours.For this afternoon’s cocktail party (which I hope you’ll attend), I sprinkled some of the Asiago with smoked paprika…

And others with a pinch of thyme leaves.

The remaining Asiago received just a touch of tarragon.

I dusted some of the cheddar crackers with freshly-ground black pepper…

Others were dusted with either Chipotle chile pepper…

Or dried rosemary leaves.

To bake, just pop the works into the oven, and let them cook until they color slightly — 8-9 minutes.

Then let the crackers cool for just a moment, before sliding them off the parchment and onto a wire rack. They will crisp up even more  as they cool.

I’m holding this Asiago cracker up to the window so you can see its lacy countenance.

And are you thinking what I’m thinking? These crackers could be floated in a bowl of hot soup.

But we’re not having soup just now. We’re are having cocktails, and munching on fragrant, delicious cheese crackers.

Ready for a taste?

Here’s a copy-and-paste version of the above recipe:

Easy-Peazy Cheese Crackers
Kevin Lee Jacobs
Ingredients for about 12 2-inch diameter appetizers
6 oz hard cheese, such as Parmesan or Asiago, shredded
Herbs, such as dried thyme leaves, or spices such as smoked paprika

Equipment:
A baking sheet, lined with either baking parchment or Silpat

Set oven rack to the center position; preheat the oven to 375°F.

Place tablespoon-size mounds of shredded cheese 2 inches apart on the lined baking sheet. Gently flatten the mounds with the back of a spoon or with your finger. Sprinkle with the seasonings of your choice.

Bake in preheated oven until the cheese melts and colors slightly — 8-9 minutes. Then transfer to a wire rack to cool.

The crackers can be made a day in advance, if covered with a paper towel and stored and at room temperature. (In my experience, they will not remain crisp if stored in a plastic bag.)

Enjoy the crackers as a snack or a cocktail appetizer. Or, float them in bowls of hot soup.

Think you’ll try these low-carb, gluten-free crisps? You can let me know by leaving a comment. As always, Lily and I love to hear from you.

Don’t miss anything at A Garden for the House…sign up for Kevin’s weekly email updates!

More Cocktail Appetizers:
Onion & Asiago Rounds
Chive Pesto
Bacon-Wrapped Grissini

BY Kevin Lee Jacobs | February 7, 2014 57 Comments

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Recipe Roundup: Ten Romantic Main Courses

Comments

  1. 1

    Diane S says

    February 7, 2014 at 6:33 pm

    OMG–I’ve died and gone to heaven! These look delicious!

  2. 2

    Bobbie Floyd says

    February 7, 2014 at 7:03 pm

    Oh yes! I have to try these.

  3. 3

    DFW says

    February 7, 2014 at 7:04 pm

    Those look beautiful & deliious. How long will they last if put in air tight containers?

  4. 4

    Sharon says

    February 7, 2014 at 7:41 pm

    Why wasn’t this posted yesterday so I could make them to go with the chicken noodle soup I made for dinner last night? Seriously, they look yummy.

  5. 5

    Linda says

    February 7, 2014 at 7:53 pm

    I m going to make some right now!,,

  6. 6

    Kevin Lee Jacobs says

    February 7, 2014 at 10:22 pm

    DFW – They stay crispy for a day or two if kept at room temperature, wrapped in a paper towel. In my experience, they lose their crispness if stored in an airtight container.

    Linda – Hope you’ll let me know how they turned out for you, and what — if any — seasonings you added to them. Enjoy!

  7. 7

    Julie B says

    February 8, 2014 at 2:43 am

    What a clever idea, Kevin! I can hardly wait to try these.

    Sorry to miss cocktails this afternoon but we were snowbound (as were some of my clients whom I thus spent the day trying to speed on their way to Hawaii and other more pleasant climes).

  8. 8

    trish drake says

    February 8, 2014 at 5:12 am

    very yummy Kevin. made some tonight with the last of my parmesan

  9. 9

    Christie says

    February 8, 2014 at 1:06 pm

    Kevin, I can’t tell you enough how much I appreciate the time and effort you put into your blog. Every time I check into FaceBook, I look for another insightful and fun post by you. Thanks SO very much for your recipes, gardening, and design tips! You rock!

  10. 10

    Sally says

    February 9, 2014 at 10:39 am

    I’ve been making these for years as a low carb treat. But I love your extras !

  11. 11

    Joan says

    February 9, 2014 at 10:42 am

    Kevin, I, too so appreciate your wonderful blog. It’s just sooo much fun. I have made the crackers before and love them. Kinda forgot about them lately, so now back in to the kitchen I go.

  12. 12

    Joan C says

    February 9, 2014 at 10:43 am

    What Christie said.

  13. 13

    Marie says

    February 9, 2014 at 10:44 am

    Absolutely!! Gotta give em a try! Thanks!!!

  14. 14

    Susan says

    February 9, 2014 at 10:52 am

    You absolutely read my mind. I had seen crackers similar to this in the grocery store and thought… Hmm I could make thiose! Bought the cheese and was about to search for a recipe when yours arrived in my inbox this morning. Will be making these today and will float on my meatball soup tonight! Thanks.

  15. 15

    Amy says

    February 9, 2014 at 11:09 am

    I will be treating my family to these tonight and sprinkling Harissa on top.

  16. 16

    johanna says

    February 9, 2014 at 11:54 am

    Thank you for this g.v recept. I love your site. I wil tray this one. Mmm.

  17. 17

    Debbie says

    February 9, 2014 at 11:55 am

    Low carb ? WHO CARES when something taste as good as these do!
    *swoon*

  18. 18

    JaneM says

    February 9, 2014 at 12:12 pm

    I bought these in the grocery store last week and learned from a guest that they’re known as Frico, Italian cheese crisps. There’s even lyrics singing their praises to the tune of Super Freak, lol!

  19. 19

    Helga G says

    February 9, 2014 at 12:15 pm

    Look absolutely Yummy. Have to make these next weekend when my Grand Children are coming for their “Sleep-Over”. 1 dozen? No way!!! Probably have to be at least 4 🙂 if I want even just one. I have “3 Cheese Rats”

  20. 20

    JaneM says

    February 9, 2014 at 12:16 pm

    PS I paid $4+ for 3 oz, had no idea how easy they are to make, thanks!!

  21. 21

    Judy says

    February 9, 2014 at 12:49 pm

    I saw this recipe last night and tried them for lunch today. I added several toppings; caraway seeds, sesame seeds, cayenne pepper (too spicy for my taste), tarragon, & dill.

    I would make them again to serve to anyone.

  22. 22

    Rosemarie says

    February 9, 2014 at 12:51 pm

    I’ve been these for years (well, not too often cuz they just don’t last – we can’t resist having “just one more”
    I’ve kept some in a covered tin – and even though they aren’t that crisp – the are still “to die for”
    Can also pop them back into a hot oven to re-crisp
    Thanks for reminding me to make some
    We are having lots of cold, snowy weather which mean homemade soup in this house.!

  23. 23

    Beverly, zone 6, eastern PA says

    February 9, 2014 at 1:34 pm

    Wonderful, AGAIN !!
    I envy your endless ideas and your patience for composing the photo essays.
    A visual learner’s delight.

  24. 24

    Annie B says

    February 9, 2014 at 2:44 pm

    Yum. Yes. This week!

  25. 25

    betsy says

    February 9, 2014 at 3:31 pm

    you have such neat things to fix to eat and the dairy queen knows when something smell good and is. will definitely try these, will be a hit with family.
    betsy

  26. 26

    Carolyn says

    February 9, 2014 at 5:31 pm

    Kevin,

    I have made these before and they are quite decadent, if you love cheese. Bisous, our French Brittany Spaniel joins Lily at the table whenever cheese appears. My question echoes one already posted. How can I keep them for more than a day? They are for a party on Sunday.

    Thanks for including some gluten free.

  27. 27

    Cindy Pack says

    February 9, 2014 at 5:31 pm

    Just enjoyed these! All I had was sharp cheddar, but with a tad of cayenne pepper on some and a little pinch of real bacon bits on others, it will definitely be a repeater, only next time, I plan the pepper AND the bacon in all!!! Thank you for a Sunday yummo!

  28. 28

    Stephie McCarthy says

    February 9, 2014 at 6:52 pm

    Gorgeous! I’m on it!

  29. 29

    Kathryn says

    February 9, 2014 at 6:56 pm

    Love these. Thank you for the inspiration.
    HAPPY VALENTINE’S DAY to you.

  30. 30

    Yvonne says

    February 9, 2014 at 7:50 pm

    Using some on my minestrone for dinner tonight! Thanks!!

  31. 31

    sheri says

    February 9, 2014 at 8:36 pm

    these are wonderful! they even make canned soup taste wonderful:)

  32. 32

    Brenda Gendron says

    February 9, 2014 at 8:38 pm

    During the summer, I pick fresh zucchini from the garden & grill slices on my cast iron griddle. I also make parmesan cheese crisps on the same griddle….great lunch combo!! Come on, Spring!

  33. 33

    Cilla says

    February 9, 2014 at 10:13 pm

    I am going to make these when I host my book club! It isn’t until March, but this is my first time hosting since joining…and I have GF people and also sugar free people! lol Any ideas on a sweet for the group that is sugar free also beside fresh fruit…they all do fresh fruit!

  34. 34

    Jeri Erman says

    February 9, 2014 at 10:57 pm

    I made these this afternoon after I read the recipe! I only cooked them for 8 minutes and they ended up being a little more on the chewy side rather than crisp. Next time I will go for 9 minutes. I used grated parmesan with italian seasonings (wonderful) and also did a couple of just plain “mexican” grated cheese (cheddar, asiago, monteray jack). I liked them both! Always looking for a nice snack idea and have been making a lot of soups this winter so this will be nice to accompany those!!

  35. 35

    Joann says

    February 10, 2014 at 6:33 am

    Will try this one for sure!!! Lily is as sweet looking as ever!!

  36. 36

    Kay says

    February 10, 2014 at 7:02 am

    Kevin thanks for all the great GF recipes, & I’m sure your friends appreciate them when they come to your fabulous parties! (I hope you’re not including them because you or your partner have become gluten intolerant…. it’s no fun!) Thanks again!

  37. 37

    della says

    February 10, 2014 at 12:32 pm

    Going to try these. LV easy items to make. LV ur site.

  38. 38

    Cheryl says

    February 15, 2014 at 4:30 pm

    Yum…these are happening tonight! Heating up my homemade vegie soup and these will be just perfect as a crispy side. To heck with the bread!

  39. 39

    Pam says

    February 16, 2014 at 1:40 pm

    These are great! Thank you for the easy peasy recipe! I did the cheddar, as that is what is in the fridge now. Parmesan is next!

  40. 40

    Robin says

    February 17, 2014 at 11:20 am

    BEWARE GLUTEN FREE EATERS!! Not all soft cheeses are gluten free. Please check the label before preparing for gluten free friends : )

  41. 41

    Kevin Lee Jacobs says

    February 24, 2014 at 12:45 pm

    Hi Robin – Which cheeses contain gluten? The hard and semi-soft types I use for crackers (as described in the recipe above) are all gluten-free.

  42. 42

    David says

    March 2, 2014 at 10:32 pm

    These look so good thank you for sharing this with us all

  43. 43

    Terri says

    March 9, 2014 at 1:01 pm

    Kevin, My favorite is swiss cheese would that work for this? And also your homemade cream cheese recipe would that work well to make cheesecakes?

  44. 44

    susan says

    April 6, 2014 at 1:17 pm

    You can make these quickly on a George Foreman grill as well and curl them around a wooden spoon handle to make functional (that fit on the edge of a soup bowl) or entertaining (rippled, cylindrical, fan) shapes.

  45. 45

    Jen says

    April 17, 2014 at 3:28 pm

    Wow. You’re like a god….

  46. 46

    Sw33tchef says

    June 20, 2014 at 7:38 pm

    Awesome! The oven is preheating now. I have Parm w/tarragon, Asiago w/Chipotle, Romano w/thyme. My husband off gluten so this is a nice little treat. I’m also making the chive pesto, but need more than I have so adding some fresh parsley to make it up. Hubby’s making fried oysters when he comes home.
    I know these recipes will become favourites with our group. I entertain (cook and bake from scratch) a lot so I’m always looking for new ideas. Thank you, Kevin. You inspire me.
    I even went outside and trimmed off suckers from my tomato plants after reading your advice. Picked a whole big colander of lettuce, mixed greens and spinach. I’m getting hungry….gotta run!

  47. 47

    Janet Brug says

    July 3, 2014 at 11:43 am

    Thank you for starting to post gluten free recipes. I truly appreciate it as I have been diagnosed with celiac disease and have to be 100% gluten free.

  48. 48

    sherry kanoski says

    July 3, 2014 at 1:45 pm

    these are perfect for Atkins dieters….I have made them in a frying pan, too. So good, and so No CARB!

  49. 49

    Cathy says

    August 28, 2014 at 11:16 am

    Kevin,
    I make these Easy Peazy Crackers and when they are ready to come out of the oven, use a
    spatula to gently, quickly pick them up and lay over the bottom of a glass, let cool and they have formed a shell for your favorite salad. Good, Good!!!

  50. 50

    Geraldine Baldwin says

    September 11, 2014 at 3:11 pm

    Hi:
    I made these yummies last night. They were delish, but not crispy. What did I do wrong?
    Thanks

  51. 51

    Kevin Lee Jacobs says

    September 11, 2014 at 3:32 pm

    Hi Geraldine – I don’t know what kind of cheese you used, but for the crispiest cheese crackers, use a hard type like Parmesan or Asiago. Also — use only a thin layer of shredded cheese — if too thick the crackers will be good, but not crispy.

  52. 52

    Nancy Nash says

    February 22, 2015 at 2:41 pm

    have made these for years with just black pepper over Costco shredded parm/romano blend. mine were never as crisp as I would like and now I see that I have left the mounds too high so they were too thick. thanks for the tip and I will try different spices as well as cheddar! Thank you!

  53. 53

    Toni says

    May 31, 2015 at 9:19 am

    These were as fun to make as they were to eat at our last New Years Eve party. I made them for a couple of friends who were following a low carb diet and they really enjoyed them! In fact they kept shooing the other guests away playfully, claiming ownership over the lot!

  54. 54

    Julie R says

    January 13, 2016 at 11:41 am

    I will be trying these. I’m going to try all kinds of herbs and spices on top of them and have a big taste testing party with my kids. We are big fans of cheese at our house, just like Lily the Beagle = )

  55. 55

    Cathy says

    January 25, 2016 at 9:09 pm

    Since i have been on Atkins for the past two weeks, these gems have been a saving grace for me. The feel like a cheat but are well within the parameters of the diet. Two ounces of shredded cheddar are the perfect end to my day, and the are great with a little guacamole or salsa verde.

  56. 56

    BEv Hastings says

    March 31, 2018 at 11:36 am

    I made these 40 years ago with 1 cup shredded sharp cheese 1/2 cup sliced almonds and tossed with 1/2 tsp. Cumin. Always a hit with the crowd. Be sure and leave room for them to spread out.

  57. 57

    Alyce says

    April 22, 2018 at 9:16 am

    These are so easy and quick to make. Like the variety of add ons. How delish would it be to add these to the bacon wrapped asparagus goodie plate!

    One problem. Can’t make enough. They disappear.

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Kevin Lee Jacobs

Kevin Lee Jacobs

Kevin is an award-winning food, garden and lifestyle guru who lives in New York's Hudson Valley. His recipes have appeared in dozens of newspapers. He has contributed countless gardening articles to African Violet Magazine, Berkshire Home Style Magazine, and Garden Design Magazine.

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