Skip to content

Simpler Savory

Menu

Recipe from Simpler Savory

The recipe

Crispy Cheese Chips

Prep
10 min
Cook
8 min
Total
18 min
Servings
6 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 6 servings.

calories
160

2× the original author values. Recipe yield: 6 servings.

calories
320

3× the original author values. Recipe yield: 6 servings.

calories
480
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 1 1/2 cups finely grated parmesan cheese — from a block, not pre-shredded
  • 1/2 cup finely grated cheddar cheese — medium or sharp; optional mix-in
  • 1/2 cup finely grated gruyère or pecorino romano — optional; for flavor blend
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon crushed red pepper flakes — optional, for heat
  • 1/2 teaspoon dried Italian herb blend — optional
  • 1 teaspoon sesame seeds or everything bagel seasoning — optional sprinkle
  • 1 sheet parchment paper or silicone baking mat — for lining pan
  • 1 teaspoon neutral oil — optional; only if pan tends to stick
  • 1 cup warm marinara, pesto, or sour cream with chives — optional for serving

Instructions

  1. Preheat oven to 375–400°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
  2. Finely grate the cheese(s) from a block for the best melt and crisp edges; avoid pre-shredded cheese.
  3. Spoon 1 tablespoon portions of grated cheese onto the lined sheet, spacing each mound about 2 inches apart. For larger chips, use 2 tablespoons and lightly flatten.
  4. Sprinkle a light pinch of your chosen seasonings over each mound so they bake into the surface.
  5. Bake 6–8 minutes, until edges turn golden and lacy. Pull earlier for gentler crunch or bake to uniform gold with a few brown freckles for maximum snap.
  6. Let chips cool on the pan for 1 minute, then slide parchment onto a rack. They will crisp fully as they cool.
  7. Gently blot the tops with a paper towel to remove surface oil and keep chips ultra-crispy.
  8. For stovetop, heat a nonstick skillet over medium. Spoon small mounds, let spread and sizzle softly, then lift off with a thin spatula when edges are frilly and surface is set. Cool on a rack.
  9. To shape, drape larger warm rounds over a rolling pin or press into mini muffin tins to form cups. Let set 30–60 seconds.
  10. Serve plain or with warm marinara, pesto, or sour cream with chives. Cool completely before storing in an airtight container with parchment between layers.

Notes

Cool completely, then blot with paper towel and store in an airtight container with parchment between layers at room temperature for 2–3 days. Refresh on a sheet pan at 300°F for 3–5 minutes, then cool on a rack. For longer storage, freeze in a single layer, then bag; thaw 10 minutes at room temp. Avoid microwaving to re-crisp.

Source: https://simplersavory.com/cheese-chips/