Savory Crisps with Bacon and Rosemary

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 Cooking Light

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Recipe Time

Hands On: 30 Minutes
Total: 1 Hour, 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 35
  • Fat: 1.5g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.5g
  • Carbohydrate: 4g
  • Fiber: 0.2g
  • Cholesterol: 4mg
  • Iron: 0.2mg
  • Sodium: 100mg
  • Calcium: 4mg


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


  1. 1. Preheat oven to 250°.
  2. 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.
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