Savory Crisps with Bacon and Rosemary

Savory Crisps with Bacon and Rosemary Recipe
Photo: Andrew Thomas Lee; Styling: Kaitlyn Du Ross

 

Keeping the bacon very cold makes it much easier to cut.

Yield:

Serves 20 (serving size: 2 crackers)

Recipe from

Recipe Time

Hands-on: 30 Minutes
Total: 1 Hour, 30 Minutes

Nutritional Information

Calories 35
Fat 1.5 g
Satfat 0.7 g
Monofat 0.2 g
Polyfat 0.2 g
Protein 1.5 g
Carbohydrate 4 g
Fiber 0.2 g
Cholesterol 4 mg
Iron 0.2 mg
Sodium 100 mg
Calcium 4 mg

Ingredients

20 low-sodium saltine crackers
20 reduced-fat light buttery crackers (such as Town House)
10 center-cut bacon slices
40 fresh rosemary tips

Preparation

1. Preheat oven to 250°.

2. Arrange crackers on a work surface. Cut bacon lengthwise into thirds and then crosswise into thirds. Wrap each cracker with 1 or 2 pieces of bacon to resemble ribbon on a package. Arrange in a single layer on two parchment-lined baking sheets. Bake at 250° for 1 hour or until bacon is crisp. Tuck 1 rosemary tip under bacon on each cracker. Cool on a wire rack. Serve warm or at room temperature.

Note:

Katherine Cobbs,

November 2013
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