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Savory Crisps with Bacon and Rosemary

Photo: Andrew Thomas Lee; Styling: Kaitlyn Du Ross



Hands-on time 30 mins
Total time 1 hr, 30 mins
Yield Serves 20 (serving size: 2 crackers)
Keeping the bacon very cold makes it much easier to cut.


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

Nutrition 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

How to Make It

  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.