I have my neighbor to thank for my latest addiction. Christina brought a plate of these to our Christmas Eve party and I saw them being set down on the counter but within minutes they had disappeared! Gone, every last crumb! Nothing has ever been devoured so quickly in this house! Naturally, I was curious and wanted to know what it was that had everyone licking their lips and asking, "Any more of those bacon-y things?!" Bacon?!? I would certainly have sniffed them out had I been a bit quicker on my feet!
These are so simple to make you will probably think nothing this easy can be so good. You would be wrong. I have made these every week since Christmas Eve. Every week. The mister practically demands them, he'll reach for the remote and at the same time he'll bark, "Got any of those bacon-cracker things?" That's my cue to head into my sweatshop kitchen and fire up the oven! Of course, I'm more than happy to do so, these are at the top of my Foods I Must Have To Survive List!
Like I said, so easy it's shocking. Sprinkle crackers with Parmesan cheese, then wrap with a piece of bacon. Bake in oven until the bacon and cracker become o n e . That's it. Prepare to be amazed! And no, the crackers don't get soggy!! They get caramelized with bacon...the antidote to all that ails.
Bacon Chips - From Nobody Puts Mama in a Corner via Christina Spranger
3/4 cup grated Romano Parmesan cheese
1 sleeve of Club Crackers (you want a rectangular shape which holds the bacon better than a round or oval shaped cracker)
1 pound sliced bacon, cut in half
Preheat oven to 250 degrees. Place about 1 teaspoon of the cheese on each cracker and wrap a piece of bacon around it. Set a "cooling rack" on top of a cookie sheet, to catch juices from bacon. Place the wrapped cracker on the rack, bacon seam side down. Bake for 2 hours. No need to flip crackers. Serve hot or at room temperature.
