Pimento Cheese Crisps Recipe

Southern Charm in Every Bite: Pimento Cheese Crisps

Move over chips and dip Pimento Cheese Crisps are stealing the show! These savory, snackable bites are like a cheese straw and a cracker had a sassy Southern baby. Packed with sharp cheddar, briny pimentos, and buttery goodness, they’re perfect for holiday trays, happy hours, or simply when you’re craving something crunchy and comforting.

If you’ve ever had a love affair with pimento cheese chips, you’ll fall head-over-heels for these homemade, baked versions. They’ve got all the flavor of that iconic spread, but with a satisfying crisp that keeps you coming back for more (and more… and okay, maybe just one more).

Why You’ll Love These Pimento Cheese Crisps

Crispy, cheesy, and packed with Southern flavor
Way better than store-bought pimento cheese chips
Easy to make with pantry staples
Perfect as an appetizer, snack, or cocktail hour nibble
Make-ahead friendly (freeze the dough or bake and store!)

These aren’t your average crackers. They’re buttery, nutty, just a touch spicy and they disappear fast. Great for gifting, grazing boards, or that 3 p.m. snack you’ve been dreaming about.

Ingredients You’ll Need

Pimentos – The tangy, colorful MVP. Rinse and drain for best texture.
Sharp Cheddar Cheese – Go bold here. The sharper the better.
Cold Butter – Grated for maximum flakiness and crumbly texture.
All-Purpose Flour – Gives the crisps body and structure.
Worcestershire Sauce – Adds umami magic.
Spices – Garlic powder, smoked paprika, sweet paprika, cayenne, salt, and black pepper. These add that Southern-kitchen warmth.
Pecans – Optional but recommended. They give texture and a nutty, buttery finish.

Scroll to the recipe card below for full measurements and step-by-step directions.

How to Make Pimento Cheese Crisps

Step 1: Prep Your Ingredients

Start by rinsing and draining your jar of pimentos too much moisture will make the dough sticky. Grate your cheddar and butter (yes, grate the butter it’s worth it!). Set aside.

Step 2: Make the Dough

In a large bowl or food processor, combine the grated cheddar, butter, and flour. Pulse or mix until crumbly. Add in the Worcestershire sauce, garlic powder, smoked paprika, sweet paprika, cayenne, salt, and black pepper. Mix until a soft dough begins to form.

Fold in the pimentos and chopped pecans gently. If the dough is too sticky, chill it in the fridge for 30 minutes to firm up.

Step 3: Shape and Chill

Divide the dough into two logs, about 2 inches in diameter. Wrap in parchment or plastic wrap and refrigerate for at least 1 hour, or freeze for 30 minutes if you’re short on time.

Step 4: Slice and Bake

Preheat your oven to 350°F (175°C). Slice the dough into 1/4-inch rounds and place them on a parchment-lined baking sheet, leaving space between each one.

Bake for 18–22 minutes, or until golden around the edges and crisp on top. Cool completely on the baking sheet they’ll continue to firm up as they cool.

Estimated Nutrition

Per Crisp (1 of 30, approx.):

Calories: ~90
Fat: 7g
Carbs: 4g
Protein: 2g
Fiber: 0.5g
Sugar: <1g
Sodium: 110mg

Tips for Crispy, Cheesy Perfection

Don’t skip the chilling step cold dough slices better and holds its shape.
Grating cold butter makes the dough extra flaky and rich.
Add a touch more cayenne if you like a little fire!
If making ahead, freeze the dough logs and slice off rounds as needed for fresh, hot crisps on demand.

How to Serve These Crisps

These crisps shine on any party platter or holiday board. Pair them with:

A glass of wine or bourbon
Creamy dips like ranch or onion
Sliced meats and fresh fruit
Or just eat them straight off the tray no judgment

They also make a delicious upgrade to your usual pimento cheese chips situation.

Make Ahead & Storage

Make Ahead: Dough can be prepped and stored in the fridge for 2 days or in the freezer for up to 1 month. Slice and bake straight from frozen just add a few extra minutes to the bake time.

Storage: Store baked crisps in an airtight container at room temperature for up to 5 days. They’re best the day after baking when they’ve fully crisped.

A Little Story from My Kitchen

The first time I made these, I brought them to a neighborhood happy hour. People hovered around the tray like hawks one guy asked if I bought them from a “gourmet shop.” Nope, just homemade magic. Now, these are my signature “I brought a lil’ something” snack. And every time, someone asks for the recipe before the tray’s even empty.

Frequently Asked Questions

Can I leave out the pecans?

Absolutely. They’re optional but add a great nutty crunch. You can sub in sunflower seeds or leave them out entirely.

Can I use pre-shredded cheese?

You can, but freshly grated melts better and gives a smoother texture. Pre-shredded often has anti-caking agents that can make the dough gritty.

Are these spicy?

They’ve got a little kick thanks to cayenne and smoked paprika, but it’s subtle. Want more heat? Add a pinch more cayenne or hot sauce.

Can I freeze the dough?

Yes! Wrap the dough logs tightly and freeze for up to a month. Slice and bake when needed.

Do they stay crispy?

Yes especially if you let them cool completely before storing. Keep them in a sealed container to maintain crunch.

Can I double the recipe?

Absolutely! These are great for gifting or parties. Just bake in batches to keep them evenly golden.

Can I make mini versions?

Sure thing! Roll the dough into thinner logs and slice into coins for bite-size crisps. Keep an eye on bake time they’ll cook faster.

How are they different from pimento cheese chips?

These are homemade and baked not fried or bagged. They pack the same flavor, but with a tender, toasty crunch that store-bought snacks can’t match.

Final Thoughts

These Pimento Cheese Crisps are cheesy, crispy, and totally addictive. Whether you’re hosting, gifting, or just baking for yourself (hello, self-care snack!), they bring that nostalgic Southern flavor in every bite like pimento cheese chips but leveled up.

Ingredients and exact amounts are listed below in the recipe card. Happy crisping!