These Cheese Crisps make for a delicious gluten-free alternative to crackers or crunchy toppings. They’re so easy to make!
Easy snacks are a must in my house for several reasons. For one, I have two kids who need quick, simple, and minimally processed options to munch on. My spouse also enjoys snacking but needs to be mindful of his choices for health reasons. Therefore, we aim to avoid snacks that are high in gluten, processed sugars, and excess carbohydrates. Even if you’re not managing a health condition or dietary restriction, wholesome snack options like these cheese crisps are a great choice.
Cheese crisps weren’t always a staple in our house. I first discovered them in a store, prepackaged like chips. I’d seen every kind of chip and cracker before, but never cheese turned into a crispy chip. Since our whole family loves cheese, we had to give them a try. And once I realized they were made only with cheese, I knew I had to try making them at home.
There’s a lot to love about this recipe. For starters, it’s cost-effective. I can buy a large bag of cheese and make a generous batch of crisps for less than the cost of a small store-bought version. They’re also child’s play to make and ready in the blink of an eye. Best of all, they store well and taste amazing. What more could you want from a snack?
Choose your cheese
Since cheese is the only ingredient in this recipe, it’s important to start with a good one. Bear in mind that the quality of your cheese directly affects the quality of your crisps. In our house, the sharper the cheddar, the better! While pre-shredded sharp cheddar from a large bag will work in a pinch, I prefer to use a block of extra-sharp aged cheddar and shred it myself. It adds a bit of time to the prep, but the flavor and texture are worth the effort. Plus, pre-shredded cheese often contains added moisture and anti-caking agents, which can affect how well the crisps bake.
Instead of cheddar, Gouda is a fantastic option with its rich, subtly sweet flavor. Pepper Jack adds a creamy touch and a spicy kick for those who appreciate a little heat. I’m especially partial to Gruyère, with its buttery and delicately nutty flavor. Try experimenting with your favorite cheese or a mix of cheeses.
How do I store leftovers?
You can store your cheese crisps easily at room temperature in a dark, dry area like your food pantry in an airtight bag, like a Ziplock bag. This will keep them good for about 1 week before they start to lose some of their crispiness. You can refrigerate your cheese crisps, but this can soften them. My recommendation is definitely to eat them within that first week.
Serving suggestions
These cheese crisps can be a great little snack on their own but also make for a great topping on soups like Potato Soup, Broccoli-Cheddar Soup, Easy Tomato Ravioli Soup, or Minestrone Soup. You could also crumble some on top of a Caesar Salad as a gluten-free alternative to croutons! It might be a little unusual to others, but I personally like to use them as a gluten-free substitution for pita chips to serve with hummus.
Cheese Crisps
Ingredients
- 1 cup shredded cheddar cheese
- Grated Parmesan cheese as needed
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- Place tablespoon-sized heaps of shredded cheddar cheese on the lined baking sheet, about 2 inches apart.
- Sprinkle each cheese pile with a bit of Parmesan cheese.
- Bake for 8-12 minutes or until the edges are golden brown.
- Let the cheese crisps cool for a few minutes until firm, then serve.
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