Cheese & Rosemary Crisps {Nothing but cheesy herby crunchiness}

Cheese Crisps - Close Up


Cheese Crisps - Served with Wine

These cheese crisps were a hit at our last bridge gathering! Not only are they infinitely less expensive than the ones you can occasionally buy at the supermarket, I think they are fresher and therefore lighter and crunchier! I love the combination of eruyère and emmentaler cheeses but you can use the more traditional parmesan too. They keep fresh for over a week in a  ziplock bag.


  • Difficulty: easy
  • Print

Depending on the size of your crisps, this recipe will yield about 24.

Equal parts Emmentaler and Gruyère Cheese (I used 6 oz of each)
Small amounts of chopped rosemary (you don’t want to overpower with herb flavor)

Pre-heat the oven to 350°F
Grease a baking sheet (see notes for using parchment paper)
Use a 3″ ring to keep your grated cheese contained on the baking sheet
Use about 1½ tablespoons of grated cheese per crisp
Top with chopped rosemary
Bake them for 10 to 12 minutes (it’s better to under cook them)
Take them out and before they set, loosen them from the sheet with a thin metal spatula (or they still stick and then crack when you try to remove them).
If they haven’t crisped up once they have cooled, put them back in the oven for 2 minutes. Repeat.
There’s a fine line between just done and brown=burned

They keep fresh and crispy in a ziplock bag for about a week
Optional: Use fresh thyme or enjoy them plain
I find that using parchment paper keeps the oil trapped and they don’t crisp up as well. They also take much much longer to cook.

© 2014-2015 Caroline’s Family Kitchen and


Be the first to comment.

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>