Café Crisps Recipe

1. Mix dry ingredients

In a large bowl, whisk together the all-purpose flour, instant espresso powder, grated parmesan, fine sea salt, and freshly ground black pepper until evenly distributed.

2. Cut in butter

Add the cold cubed unsalted butter to the flour mixture. Using a pastry cutter, two knives, or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

3. Add oil and water, combine

Stir in the olive oil. Drizzle the cold water over the mixture and use a fork to gently combine until the dough holds together when pressed. If it's too dry, add additional cold water 1 teaspoon at a time; avoid overworking the dough.

4. Form and chill

Turn the dough out onto a lightly floured surface and press into a flat disk about 1/2-inch thick. Wrap tightly in plastic wrap and chill in the refrigerator for 20–30 minutes to firm up (this makes rolling easier and yields crisp texture).

5. Preheat oven

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

6. Roll dough thin

Remove dough from the refrigerator. On a lightly floured surface, roll the dough as thin as possible — about 1/16 to 1/8 inch thickness. For perfectly even thinness, roll between two sheets of parchment paper.

7. Cut into crisps

Using a pizza cutter, bench scraper, or sharp knife, cut the rolled dough into desired shapes — small rectangles, squares, or rounds about 1.5–2 inches across. Transfer pieces to the prepared baking sheets, spacing them about 1/2 inch apart. Re-roll scraps once to cut more crisps; handle scraps minimally to avoid toughness.

8. Brush and season

Lightly brush the surface of each crisp with extra-virgin olive oil. Sprinkle the coarse sea salt and crushed dried rosemary evenly over the top. If using, sprinkle a small pinch of additional grated parmesan on each crisp.

9. Bake until golden and crisp

Bake in the preheated oven for 12–16 minutes, rotating the sheets halfway through, until edges are golden and centers are dry. Baking time will vary with thickness; thinner crisps will bake faster. For extra crispness, turn off the oven, crack the door, and leave the crisps inside for 5–10 minutes to cool and dry further.

10. Cool completely

Transfer crisps to a wire rack and let cool completely. They will continue to crisp as they cool. Store cooled crisps in an airtight container at room temperature for up to 5 days.

11. Arrange Café Crisps on a board with cheeses, pâtés, or spreads. The subtle coffee note pairs especially well with aged cheeses and smoked meats. Serve at room temperature.