Parmesan and Cheddar Cheese Crisps

bakedcheesecrips My quick and easy baked cheese crisps recipe will show you the basic method for crunchy cheese chips, + 7 simple seasoning combinations. I’ve made them with many types of cheese. If you’re craving a crispy, savoury snack, make a batch of these cheese chips with me to satisfy that craving.

¾ cup Parmesan cheese (75 g)
¾ cup cheddar cheese (85 g)
1 tsp. Italian seasoning (5 g)

Preheat the oven to 400°F (200°C/180°C fan, Gas Mark 6). Line a large baking sheet with parchment paper.

In a medium bowl, stir the cheeses together.

Place uniform Tbsp. heaps of the shredded cheeses onto the baking sheet, 2” (5 cm) apart. (They will spread, so make sure to leave enough room). Sprinkle with Italian seasoning, if using.

Place in the oven for 6-8 minutes, until the edges start to brown. (Watch them carefully, as they go from done to burned fast).

Allow the cheese chips to cool slightly in the pan, then transfer them to paper towels to drain and get crispy.

Makes 4 servings.

Cook's Notes:

Choosing Which Cheese To Use:

The only ingredient you really need to make baked cheese chips is shredded cheese. This cheese crisp recipe actually works with all hard or semi-hard cheeses. Here’s an overview of the results you can expect with different types:

Parmesan: Parmesan crisps (pictured below left) are the lightest and store the longest, which is probably why you see them in stores the most. This is probably the most foolproof cheese to make cheese crisps with, because it basically always comes out crunchy. They also come out saltier than those made with many other cheeses.
Cheddar: Cheddar cheese chips (in my bottom right picture) are a little more challenging, because you have to get the timing just right. If you don’t bake them long enough, they will be soft and pliable - instead of crispy - but if it’s too long, they’ll burn. I love them when done right, though.
Mozzarella: It has a lot of moisture, so turns out less crunchy, but I do like the neutral flavour. I recommend low-moisture part-skim mozzarella for best results with this type.
Pepper Jack: Choose this if you like some heat. It’s my husband’s fave.
Swiss: A good option if you like a stronger flavour.
Colby: Mild and creamy, so it’s great for using the cheese chips as dippers.

For Crispy Results:

After making these so many times, I’ve found that several factors affect how crunchy your cheese crisps get. Here’s what to watch for:

Size and thickness of the piles: Keep your piles of cheese fairly small and don’t layer them too thick. You want the cheese to spread into a very thin layer as it bakes in the oven.
Type of cheese: Some varieties melt faster than others. I’ve also found that pre-shredded cheese works a little better than freshly grated, as it’s less oily.
Spacing: Make sure you leave enough space between the piles for them to spread, otherwise you’ll end up with a sheet of cheese. That’s still perfectly edible, but individual chips are better for most purposes. Plus, the edges get the crispiest, so I much prefer separate chips (more edges).
Browning: The time in the oven will vary depending on your pan and your oven. The cheese crisps are done when the edges are golden brown - that’s what I watch for. If you don’t bake them for long enough, they’ll turn out chewy.
Don’t let them burn: These will go from “not yet” to burned very fast. I turn on my oven light and set a timer to few minutes early, so I can keep an eye on them towards the end.

Serving Suggestions:

I love these baked cheese crisps as a snack all on their own, but you can do almost anything with them that you would do with “regular” chips:
Dipping: Along with tortilla chips and zucchini chips, these Parmesan cheddar crisps are the solution for all the dips. They’re awesome for everything from spinach artichoke dip and crab dip to my fresh salsa recipe and guac. They’re also great dunked in marinara sauce, as pictured above.
Topping: Pile them high with ground beef, tomatoes, onions, cilantro and sour cream to make nachos. I don’t recommend heating them since they’ll melt, but sometimes I can get away with doing so briefly.
Soups: Serve the cheese chips on the side for something crunchy, or melt them over the top of your soup. I love cheddar chips with taco soup or Parmesan crisps with creamy mushroom soup.
Salads: Crumble them over my Caesar salad or spinach bacon salad. I think they’re better than croûtons.