Deviled Cheese Crisps
Prep time
Cook time
Total time
These dainty cheese crisps are almost too simple and yet totally impressive if you're putting together a holiday cheese plate (oh, hello New Year's Eve!) or party tray for guests. (Guaranteed at least a couple "you made these?" to which you can merrily say, "yes Sir/Madame, I most certainly did! and why do you sound so surprised, hmmmm?") Of course, they're also fantastic for hoarding away in a seldom-used cupboard all for yourself. Of which I know nothing about.
Makes: about 60 crisps
  • 2 sticks butter, softened
  • 2 cups all-purpose flour
  • 1.5 cups French comté cheese, shredded (or other good, nutty melting cheese)
  • ½ cup grated parmesan
  • 4 cups crisped rice cereal
  • ½ tsp hot paprika
  • ½ tsp white pepper
  1. Preheat oven to 325F. Line two baking sheets with parchment or silicone baking liners.
  2. Combine all ingredients in a large bowl ensuring butter and cheese are worked through dry ingredients until mixture resembles a sticky streusel. (See note.)
  3. Scoop mixture by heaping tablespoon and form (more of a packing than a rolling technique may be required) into about 1" balls. Arrange 1" apart on prepared baking sheets.
  4. Lightly press balls with a fork dipped in water to flatten slightly.
  5. Bake for 20-25 mins or until golden and toasty. (Your nose will know!) Allow to cool completely before storing in an airtight container for up to 1 week. Enjoy!
This is a riff on Amy's foolproof recipe; I just swapped in the cheeses I had on hand -- which I imagine made these crisps a bit nuttier than their cheddar counterparts -- and bumped up the spice a bit. At her suggestion, I used clean hands to combine all the ingredients, and it took about 5 minutes of good working to get the butter and cheese incorporated through the dry ingredients; however, I did this on a relatively cool day, and my room temperature butter wasn't as soft as it could have been. If your butter is softer/smoother, your mixture may come together more smoothly and be less crumbly than mine.

Regarding the spice: I love the combo of both the hot paprika and the white pepper (it's a subtle, lingering heat without being in-your-face hot), but you can easily swap the hot paprika for sweet paprika if you're seeking a crisp with almost no heat at all.
Recipe by the pig & quill at