Pre-heat your oven to 400 °F (≈204 °C). Line a baking sheet with parchment paper (or a silicone mat) and set aside.

In a small bowl, combine the cheddar, parmesan, dried herb blend and paprika. Mix until the cheeses are evenly coated with herbs and spice.

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.

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.

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.

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.

Once cool, serve—plain or with a small bowl of favourite dip—or store in an airtight container for later.