Photo: Andrew Thomas Lee; Styling: Kaitlyn Du Ross  

Savory Crisps with Bacon and Rosemary

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

Cooking Light NOVEMBER 2013

  • Yield: Serves 20 (serving size: 2 crackers)
  • Hands-on:30 Minutes
  • Total:1 Hour, 30 Minutes


  • 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. 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.

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

Go to full version of

Savory Crisps with Bacon and Rosemary recipe