I’ve probably made these 100 times already. They’re so delicious, easy to “customize,” and quick to make. They’re great to snack on when you’re in the mood to “munch” but carrot sticks just aren’t cutting it – these are full of protein and fat and (depending on your cheese) zero to few carbs. They’ll satisfy actual hunger, which is always a plus, you know, for FOOD.
So, start with your cheese. You can use cheddar, parmesan, monterey jack, whatever you’d like. I haven’t tried it with mozzarella or provolone yet so I’m not sure how those would turn out, but if you’re in the mood for that, why not give it a try? What’s the worst that could happen?
If you’re planning on mixing in seasonings or spices, grate your cheese. Or get pre-shredded cheese. Either is fine. I’ve used the “mexican shredded blend” before with success.
Otherwise, if you’re doing just plain cheese, you just need to slice it.
Preheat your oven to 350 degrees Fahrenheit and put some parchment paper on a cookie sheet.
Did you hear me about the parchment? It must be parchment. Foil won’t work (trust me, I’ve tried), nor will “cooking spray” or any other method… parchment and parchment only. Can I say it again? Parchment.
Now, if you’re using shredded cheese + seasonings, go ahead and toss it all together in a bowl. Cheddar/Jack and Ranch dressing mix is amazing. “Mexican blend” is great with some chili powder and garlic. Parmesan and basil is always nice. Do what feels good to you. Just don’t add salt. Remember, cheese is already PLENTY salty on its own. You do NOT need additional salt.
For shredded cheese, put little lumps of it all over the parchment-lined cookie sheet, spaced out because they WILL “grow” and spread more than you think they will. And when I say “little” lumps, I mean little… about a teaspoon of cheese each.
If you’re using plain cheese, slice it thinly (not paper-thin, but like “sandwich slices” thin) and break or cut it into little squares. About an inch square is good. Again, they will spread out, so place these on the parchment-lined cookie sheet, spaced out like cookies.
Now put it on a rack centered in the middle of your oven, and bake for 5-7 minutes. Then peek. If the edges are starting to brown, you could try taking it out. If you’re not sure, leave it in for another minute or two.
I’ve accidentally forgotten about these in the oven before, and the whole thing turned brown and it was STILL tasty… but if you don’t let it bake enough, it’ll just be stretchy melted cheese, not “crisps.”
When you remove them from the oven, you’ll need to let them cool. If you have the sort of countertop that feels cold, you can just lift the whole piece of parchment off the cookie sheet, and set it on your counter for a few minutes. Or if you don’t, you can use a pancake-flipper thing (what are they really called? not spatulas; those are different) to pick them up and put them on a cool plate.
After a few minutes, they’ll be crisp! And you have a great party snack. Or a lunchbox “side.” Or if you’re like me, possibly dinner.
Tomorrow I’m going to share a really delicious artichoke dip that I made a few days ago. I used baked cheese crisps as my “crackers” to scoop it up and it was to die for!
This post is part of Real Food Wednesdays.
Now, if you’re using shredded cheese + seasonings, go ahead and toss it all together in a bowl. Cheddar/Jack and Ranch dressing mix is amazing. “Mexican blend” is great with some chili powder and garlic. Parmesan and basil is always nice. Do what feels good to you. Just don’t add salt. Remember, cheese is already PLENTY salty on its own. You do NOT need additional salt.
For shredded cheese, put little lumps of it all over the parchment-lined cookie sheet, spaced out because they WILL “grow” and spread more than you think they will. And when I say “little” lumps, I mean little… about a teaspoon of cheese each.
If you’re using plain cheese, slice it thinly (not paper-thin, but like “sandwich slices” thin) and break or cut it into little squares. About an inch square is good. Again, they will spread out, so place these on the parchment-lined cookie sheet, spaced out like cookies.
Hi! I'm Emily. I'm a Navy wife and stay at home mom of two beautiful children. I cook simple, delicious, grain-free recipes, do crafts, decorate my home on a budget, and keep a happy household. I tandem breastfeed, babywear, cloth diaper, practice elimination communication, homebirth, and co-sleep, but I'm not a hippie.
A Silicone bakeware mat or pan works great. (Remember smartware?) The cheese releases easily. Also cheese with less fat has less holes and puffs up.
Thanks for the tip. I should have read it more carefully. =p haha I will definitely try this again.
[...] cannot remember how I stumbled upon this recipe for HOMEMADE BAKED CHEESE CRISPS. (This happens quite frequently since I just basically bookmark every recipe I want to [...]
Thanks for the tip. I should have read it more carefully. =p haha I will definitely try this again.
I've done these with Parmesan for salad garnish and used a Silpat. Worked great!
honestly, i have no idea because no matter how many i make they're all gone within a day or two. haha.
I’m making these as I type.
… and i even have parchment paper from Christmas
Thanks for the (I’m sure) scrumptious recipe!
How long do these stay fresh?
For how long will these keep fresh? I am planning to make some, but not sure how many to make if they don't stay fresh for a few days (who am I kidding, they'll be gone in a day…haha. BUT, just in case!) Thank you!
WHOA what is non-stick foil??? I have never seen this! AWESOME and thanks for sharing.
If you happen to not have any parchment paper, like myself, and also happen to own a cast-iron skillet, it works perfect! Gives a good flavor too!
FWIW, foil does work, IF it's NON-STICK foil.
Just tried these. OMG so good! Thank you so much for sharing!
Wow! I “invented” these when I was a teen. I would cut off a (thick) slice of tasty cheese, put it on a piece of baking paper and microwave it for about 1 1/2 minutes until it was nice and crispy and brown. It was my 'naughty' snack that would have before my mum got home from work – she would have been so mad to know I wasn't sticking to my diet. No wonder I was such a grumpy teenager! =)
I'm glad to see that other people eat them and I wasn't actually being 'naughty'!
xx Katie.
Thanks for the information! I'll have to run out and get some parchment
paper!
aw thanks
Sounds great! Hope your party guests love them.
haha that author must've been a vegetarian TOO LONG… I don't think in a million years that crisp provolone would taste like bacon. But I bet it's awesome. Every other kind of cheese I've tried has been! And provolone is great anyway. mmm.
No you can't! A paper grocery sack is just paper… parchment paper is coated/soaked with silicone so that it can withstand high temps and becomes a non-stick surface.
If you have one of those “silpat” type baking sheets that would probably work great!
Can you use a paper grocery sack if you don't have parchment paper? Otherwise, I'm going to have to run to the store ASAP to get some parchment paper… These sound “to die for”!
aw thanks
aw thanks
aw thanks
Sounds great! Hope your party guests love them.
Sounds great! Hope your party guests love them.
haha that author must've been a vegetarian TOO LONG… I don't think in a million years that crisp provolone would taste like bacon. But I bet it's awesome. Every other kind of cheese I've tried has been! And provolone is great anyway. mmm.
I saw this a zillion years ago in a vegetarian cookbook using provolone. The author likened the taste to bacon.
I saw this a zillion years ago in a vegetarian cookbook using provolone. The author likened the taste to bacon.
We used to make these when I was working in a small restaurant for us to snack on. We called them just that – Cheese crisps. They are so yummy – maybe I'll make them for our next party.
We used to make these when I was working in a small restaurant for us to snack on. We called them just that – Cheese crisps. They are so yummy – maybe I'll make them for our next party.
just linked ti ya
just linked ti ya
[...] cheese crisps from Joyful Abode look so easy and so tasty, I’m about to go raid my fridge for some cheese so I can make them [...]
Wow, what a neat idea! Sounds delicious.
Wow, what a neat idea! Sounds delicious.
I make these using parmesan sprinkled with some chopped pistachios and dried cranberries. So yummy!
I make these using parmesan sprinkled with some chopped pistachios and dried cranberries. So yummy!
I know, right??? How can this be bad?
Excellent! I hope you make them soon & LOVE them as much as I do.
The crunchy bits of cheese that fall out of my grilled cheese sandwhiches are ALWAYS my favorite. Mmmmm.
Been looking for a recipe like this for awhile! Mmmm, baked cheese! Bookmarked!
good plan Todd
hahhahahaha my mom fake-cursed on my blog!
Holy….*&^#@ This is PERFECT
I might make these soon… I will substitute it for my oatmeal
oh neat.
except i never just want one or two. haha.
Waxed paper isn't made to withstand high temperatures the way parchment paper is… so I wouldn't. But you can try it and let me know, if you want.
does wax paper work?
You can also do this in the microwave w/ waxed paper. I think it takes about 20 seconds in microwave. Perfect for when you want just one or two.
That would definitely be great! Much better than the “questionable oils” and whatnot.
I want to make these! Maybe for our next family dinner or party, instead of my dad buying “veggie chips” for me, I can get him to make these with me.