Crispy Herb-Cheese Bites: Cheddar & Parmesan Crunch

Imagine pulling a warm tray from the oven and hearing that satisfying whisper-snap as you lift one of the golden rounds from the parchment. The air is rich with nutty parmesan, sharp cheddar melt, and a gentle scent of oregano and thyme. The first bite delivers a crisp edge that gives way to a delicate, brittle center, exploding with savoury cheese flavour. I created this version of the cheese crisp trend to give you an elevated crunchy snack that’s simple, quick and indulgent—without the guilt. Whether you’re topping a salad, dipping in herby ranch or enjoying them solo, these crisps bring satisfying texture and flavour in one bite.

Recipe Info

• Prep Time: 5 minutes
• Cook Time: 8 minutes
• Total Time: ~13 minutes (including cooling)
• Chill / Rest Time: none required
• Servings: 4 servings (~6–8 crisps per)
• Cuisine: Modern Snack / Appetizer
• Course: Snack

Ingredients

For the Crisps:

• ½ cup (≈56 g) finely shredded sharp cheddar cheese
• ½ cup (≈50 g) finely shredded aged parmesan cheese
• 1 tsp dried Italian herb blend (oregano, thyme, basil)
• ¼ tsp paprika
• Optional: pinch chili flakes for heat

Instructions

1. Pre-heat your oven to 400 °F (≈204 °C). Line a baking sheet with parchment paper (or a silicone mat) and set aside.
2. In a small bowl, combine the cheddar, parmesan, dried herb blend and paprika. Mix until the cheeses are evenly coated with herbs and spice.
3. Using a level tablespoon, place six small mounds (about 2″ diameter each) of the cheese mixture onto the lined baking sheet, spacing them at least 2 inches apart to allow spreading.
4. Lightly press each mound with the back of the spoon to flatten to about ⅛ inch thickness. This ensures even baking and consistent crisp texture.
5. Bake for 7–8 minutes, watching closely as the edges begin to turn golden. At the 6-minute mark check for colour; once the edges are deep golden brown, remove from the oven.
6. Let the crisps cool on the pan for 2–3 minutes (they firm up as they cool). Then transfer with a thin spatula to a wire rack or parchment-lined plate to crisp completely. They will make a satisfying crack when lifted.
7. Once cool, serve—plain or with a small bowl of favourite dip—or store in an airtight container for later.

Tips & Variations

• Tip 1: Use finely shredded cheeses—not pre-shredded blends with anti-caking agents which may affect crisping.
• Tip 2: For best crunch, ensure your mounds are thin and evenly flattened; thick blobs will stay chewy rather than crisp.
• Tip 3: Store crisps at room temperature in an airtight container. If they soften, crisp them briefly under the broiler or in a warm oven to revive.
• Variation A (Spicy Mexican): Replace paprika with smoked chili powder and add cumin (¼ tsp). Serve with salsa or guacamole.
• Variation B (Everything Bagel Style): Skip herbs, sprinkle each mound with everything-bagel seasoning instead of dried herbs.
• Variation C (Vegan Swap): Use vegan hard-style shredded cheese blends (such as oat-based or tofu-based) and bake at same temperature, though crisping time may vary slightly—start at 6 minutes.

Nutrition Facts (approximate per serving)

• Calories: ~160 kcal
• Protein: ~12 g
• Carbohydrates: ~1 g
• Fat: ~12 g
• Fiber: ~0 g
• Sugar: ~0.2 g
• Sodium: ~420 mg

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Anderson Jorge

Crispy Herb-Cheese Bites: Cheddar & Parmesan Crunch

Crispy Herb-Cheese Bites: Cheddar & Parmesan Crunch

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 8 minutes mins

Total Time 13 minutes mins

Servings: 5 servings

Course: Appetizer, Snack

Cuisine: American

Calories: 160

Ingredients Method Notes

Ingredients

  

For the Crisps:

• ½ cup ≈56 g finely shredded sharp cheddar cheese
• ½ cup ≈50 g finely shredded aged parmesan cheese
• 1 tsp dried Italian herb blend oregano, thyme, basil
• ¼ tsp paprika

Optional:

• pinch chili flakes for heat

Method

 

1. Pre-heat your oven to 400 °F (≈204 °C). Line a baking sheet with parchment paper (or a silicone mat) and set aside.
2. In a small bowl, combine the cheddar, parmesan, dried herb blend and paprika. Mix until the cheeses are evenly coated with herbs and spice.
3. Using a level tablespoon, place six small mounds (about 2″ diameter each) of the cheese mixture onto the lined baking sheet, spacing them at least 2 inches apart to allow spreading.
4. Lightly press each mound with the back of the spoon to flatten to about ⅛ inch thickness. This ensures even baking and consistent crisp texture.
5. Bake for 7–8 minutes, watching closely as the edges begin to turn golden. At the 6-minute mark check for colour; once the edges are deep golden brown, remove from the oven.
6. Let the crisps cool on the pan for 2–3 minutes (they firm up as they cool). Then transfer with a thin spatula to a wire rack or parchment-lined plate to crisp completely. They will make a satisfying crack when lifted.
7. Once cool, serve—plain or with a small bowl of favourite dip—or store in an airtight container for later.

Notes

• Protein: ~12 g
• Carbohydrates: ~1 g
• Fat: ~12 g
• Fiber: ~0 g
• Sugar: ~0.2 g
• Sodium: ~420 mg

FAQs

1: Can I make these ahead of time?
A: Yes—once fully cooled, store in an airtight container at room temperature for up to 5 days. If they lose crunch, re-warm briefly in a 300 °F oven for 2 minutes to crisp again.
2: How do I store leftovers?
A: Keep in a sealed container at room temperature with a piece of parchment between layers. Avoid refrigeration, which may introduce moisture and soften crisps.
3: Can I make this gluten-free or keto-friendly?
A: Absolutely—this snack is naturally gluten-free and very low in carbs. Just ensure your seasoning blend contains no hidden gluten.
4: My crisps turned soft instead of crunchy—why?
A: Likely causes: mound too thick, oven time too short or using a cheese with high moisture content. Use fine-shredded hard cheeses, flatten mounds, and bake until edges are golden brown for optimal crunch.