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GET IT NOWI still remember the first time I made little piles of shredded cheese and baked them. Someone in my Facebook group mentioned it and I was intrigued. When I pulled out the melty puddles of baked cheese from the oven, it was hard to believe they’d turn into actually crunchy cheese crisps. But they did, and since then I’ve made them with many types of cheese. If you’re craving a crispy, savory snack, make a batch of these cheese chips with me to satisfy that craving!
Why You Need My Cheese Crisps Recipe
- Crispy, crunchy, and cheesy chips – If you like parmesan crisps, these are just like that, except I make them in different flavors. They have a light, crisp crunch and so much flavor.
- Make them with any cheese – You can make my cheese chips recipe with cheddar, parmesan, or other cheeses. I’ll explain the pros and cons of each, plus tons of variations and ideas to make them your own.
- Easy, healthy, and affordable – This little snack takes minutes to throw together, plus it’s packed with protein, low carb, and gluten-free. Not to mention, it costs much less to make your own than buy the pre-made ones!
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 flavor. 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 flavor.
- Colby – Mild and creamy, so it’s great for using the cheese chips as dippers.
My favorite is actually a combo of cheddar and parmesan, plus a sprinkle of Italian seasoning for flavor. See my flavor variations below for other seasoning ideas!
How To Make Cheese Chips
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix the cheeses in a bowl. I only do this if I’m using multiple types, like I did here.
- Sprinkle in piles. Place tablespoon-sized heaps of the shredded cheeses (think 2-inch circles) onto a baking sheet lined with parchment paper. Sprinkle on any seasonings you like — or skip them if you want.
- Bake until melty and golden. Pop the cheese crisps in the oven and bake until the edges start to brown. Watch closely, as they go from done to burnt quickly!
- Cool to crisp up. Let the chips cool in the pan until they are no longer gooey, then use a thin spatula to transfer to a paper towel or cooling rack. (I like this spatula because it’s super thin and gets underneath easily. Cool completely to get fully crunchy.
My Tips 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 most crispy, 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.
Flavor Variations
One of my favorite things about making your own cheese crisps instead of buying them is that I can customize the flavor! I used a blend of cheddar and parmesan with my Italian seasoning blend.
I’ve also made these cheese crisps topped with:
- Everything bagel seasoning
- Ranch seasoning
- Sour cream and onion seasoning (love that it’s all natural!)
- Taco seasoning (perfect with Mexican cheese blend)
- Simply a sprinkle of chili powder and lime zest (or choose any spices you like)
- A thin jalapeno slice on top for extra heat
Serving Ideas
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 croutons!
Baked Cheese Crisps (Plain + Flavors)
By
My quick & easy baked cheese crisps recipe will show you the basic method for crunchy cheese chips, plus 7 simple seasoning combinations!
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 400 degrees F (204 degrees C). Line a large baking sheet with parchment paper.
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In a medium bowl, stir the cheeses together.
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Place uniform tablespoon-sized heaps of the shredded cheeses onto the baking sheet, 2 inches (5 cm) apart. (They will spread, so make sure to leave enough room.) Sprinkle with Italian seasoning, if using.
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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.)
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Allow the cheese chips to cool slightly in the pan, then transfer them to paper towels to drain and get crispy.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1/4 of entire recipe, or ~6 chips
- Tips: Check out my recipe tips above to help you get the crispiest results.
- Types of cheese and flavor variations: My cheese crisps recipe combines both cheddar and parmesan. You can use just one of them, or other cheeses. See my notes on types of cheese above, as well as seasoning variations.
- Store: While cheese chips are best fresh, you can keep them in an airtight container in the fridge for up to a week. They do soften with time, so I just pop them back in the oven and they crisp up again when they cool.
- Freeze: You can also freeze them in an airtight container for up to 6 months. Again, you’ll need to re-crisp them in the oven.
📖 Want more recipes like this? Find this one and many more in my Keto Cheat Sheet System, Healthy Ebook Bundle, and Keto Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Baked Cheese Crisps
More Cheesy Recipes
I love cheese! If you like my baked cheese crisps, you might also like some of my other cheesy recipes:
229 Comments
Meg
2So, I mostly looked up cheese chips cause I had the idea of cutting up some cheese sticks into medallions and baking them because I didn’t feel like driving out into a snowstorm for chips. I didn’t *exactly* make this recipe–although I’m excited to try different flavorings and mixtures–but I did make my cheese stick medallions and the tips on temperature, time, and keeping an eye on them with the oven light on were very helpful and kept me from burning four sticks worth of mozzarella.
Here’s where I went wrong, and what prompted me to leave a comment in warning to fellow recipe followers. (Don’t worry, there’s nothing wrong the the recipe as written, this was all on me. Note those words: “as written.”)
You may be tempted, as I was, to use tin foil instead of parchment paper. You may think it is far past time to get rid of that pesky off brand “durable” foil in your cupboard. You may have always appreciated how smoothly foil peeled off the back of things in the past. You may tell yourself that in so many other recipes, you have been able to replace that extravagant parchment paper for the humble tin foil to great effect. This is a Snare and a Delusion. Do Not Do This.
You may also, while you are waiting for the chips to cool after removing them from the oven, decide to make yourself a new batch of kombucha. There is nothing wrong with this impulse. It is a natural and instinctual response to having some free time and the ingredients prepped from earlier. … I am not saying Don’t Do This, I’m just saying Restrain The Impulse Until You Have Removed The Cooling Chips From The Pan.
Heed my warnings. If you fail in these two steps, you will find your self with a cold sheet of silver backed toasty cheese medallions, all ready to be cut out and pasted to your latest scrap-booking project. You will attempt to use a butter knife to remove said medallions and spend thirty minutes scraping each medallion off your sticker sheet, and teasing your waiting beagle with the scent of delicious metal-backed cheese. You will find–contrary to your expectations–that the toastier ones are the more firmly stuck to the sheet while the ones that were not fully done are the only ones you are even partially able to consume and so mildly be able to receive some pleasure from as the half-baked toastiness is scraped clean from the cursed silver sheet and thus able to make it into your mouth. And after all that, you will have to explain to your dog why you are throwing away half a sheet of perfectly good cheese medallions that she could eat and consume alongside the silver menace. She will not believe you that she would die from tin foil coating and will give you the cold shoulder for the rest of the hour for wasting cheese. Or until you make more. Whatever happens first.
Well, I’m off to go get back in my dog’s good graces. Wish me luck. Maybe I’ll try it with rosemary garlic salt this time.
TL;DR : Use the Dang Parchment Paper <3
Wholesome Yum D
1Meg, this absolutely cracked me up and also made me feel very seen. Thank you for the foil PSA, I promise you’re saving future cheese-lovers from the exact same fate. I’m glad the timing and temp tips at least kept the mozzarella from burning, even if the foil tried to sabotage the rest.
Here’s to happier cheese chips next round… and a beagle who forgives quickly. 🙂
Janine Hoare
0What a great recipe! I had a lot of family coming over for a buffet with snacks ongoing throughout the day. These were easy to make the day before and were great for a quick bite when passing by a bowl of dip. Everyone loved them as it was a change from boring Tortillas or other crisps and tastier. Thank you.
Wholesome Yum D
0I’m so glad they were a hit with your family, Janine! Thanks for sharing, and I’m happy they were a fun change from the usual chips.
Jane Sherman
0How long will they stay crunchy? I want to make before 9am and serve at a 2pm party. Will they still be crunchy 5 hours later?
Maya | Wholesome Yum
0Hi Jane, It depends on how humid your kitchen is and various other factors. Sometimes mine stay crispy and sometimes soften sooner. You can crisp them again in the oven briefly if needed — they’ll melt and then crisp as they cool again.
Rob
0Looks good! Can’t wait to make it!
Wholesome Yum D
0Hope you enjoy it, Rob. I’d love to hear how it turns out once you make it.
Cheryl Still Hess
0Turned out great! I’m a beginner cook and the recipe was easy to follow. Love the extra tips. They helped.
Maya | Wholesome Yum
0Thank you, Cheryl! I’m so happy my tips helped you out.
Cheri
0Delicious!!! So fast and easy. Yum
Maya | Wholesome Yum
0Thank you, Cheri! I’m glad you liked these.
Carol Thompson
0Mmmmm, delicious, this is my new cheese cracker. So easy.
Maya | Wholesome Yum
0Thank you, Carol! I’m so glad you enjoyed these cheese crisps.
Pat
0These were good but didn’t stay crispy the next day. So disappointing
Maya | Wholesome Yum
0Hi Pat, Yes, they are crispy when fresh. You can pop them in the oven again to crisp up.
Michelle
0As Swiss I would LOVE to know which cheese the “Swiss” is … we do have many different cheeses (and they have all names). It’s like you’d call the Parmesan “Italian” 😉
Maya | Wholesome Yum
0Hi Michelle, In the U.S. it’s not the same as calling Parmesan “Italian”. 🙂 Here, Swiss is a specific variety of cheese. I believe the closest in Europe would be Emmental or Jarlsberg. Hope this helps!
Patsy Short
0What oven temperature to bake cheese crisps? Thank You Patsy
Maya | Wholesome Yum
0Hi Patsy, It’s 400 degrees F. I have this info on the recipe card above, so make sure you read it to ensure you don’t miss a step or timing. Hope you love these cheese crisps!
Virginia
0These are great. Thank you so much!
Daphne
0I just made these. I used parmesan and sharp cheddar cheese. I did some with chili powder, everything bagel seasoning and italian seasoning. They are very good! 8 minutes was perfect to cook them. They did not crisp up, though. Perhaps I need to let them sit a little while longer. I expected them to be crunchy.
Rose
0Mine turned out perfectly. Used a 375 F oven. Parchment paper. Watched closely. When the edges are browned, remove from oven. Left to cool in pan for a few moments. Then transfer to paper towel to sop up the grease. Then the racks to stay crispy.
I think if people follow the recipe, they will have a good result. I’ve only done cheese crisps in a frying pan previously. Then you can flip it onto an upside-down bowl and create an edible salad bowl. That was a big hit.
shari
0Hi Maya – I love all the recipes so much ,has changed my eating and habits for good! I have purchased your keto cookbook, love it. I found looking on the internet is also very good too. Just know, I am a follower.
Johnny Prince
0Could this work with comte or gruyere, both of which are semi-hard?
Maya | Wholesome Yum
0Hi Johnny, I haven’t tried those specific ones, but yes, they should work. Please let me know how they turn out!
Michelle Steele
0How long will these keep?
Maya | Wholesome Yum
0Hi Michelle, You can keep the cheese crisps in an airtight container in the fridge for up to one week. It’s best to crisp them up in the oven again, though.
Eliz-Ra
0I’ve been on the lookout for simple snack bakes and this has been a thumbs up for me and my son! I did happen to use the bagged shredded Mexican and Chaddar cheeses i had, also I did not have parchment so I did use foil. Greased the foil with olive oil and seasoned the cheeses with garlic salt and Italian seasoning, Using foil i did bake at 400° for 7 minutes then dropped temp to 355° for 4 minutes. 👌🫶
Wholesome Yum D
0I’m so happy to hear this worked out for you and your son! Love the foil trick and your seasoned cheese blend, that garlic salt and Italian seasoning combo sounds delish. Thanks for sharing your tweaks!
Jill H
0Tried these with Italian seasoning, parm & cheddar mixture. They would be great with a veggie dip or marinara. I would also suggest having these with a slice of pepperoni on top or cold shrimp.
Thinking these as an addition to soups or salads. You could also add sesame seeds to the chips.
Teri Vickery
0Hi, I have been making these for quite a while now. I just experimented with putting the cheese in a nonstick muffin pan. They turn out beautifully and uniform in shape! With 2 12 cup pans I can make 24 pieces at a time. It takes no time at all to make a few dozen. I would like to know if anyone has tried freezing them and if they stay crisp once thawed.?
Angie
0Would these be able to cook just fine in a mini dash skillet? I love whisps and really would love to make these. I’m just worried I’ll burn them lol
Wholesome Yum D
0Hi Angie, I haven’t tried this recipe in the Dash but please let me know if you try it out!
Karin
0I’m assuming it’s best to use freshly grated parmesan from a block instead of the pre-grated stuff in the plastic jar?
Maya | Wholesome Yum
0Hi Karin, You can grate it yourself on a grater or use pre-shredded from the refrigerated area of the store, but I would not use the shelf-stable powdery kind in a plastic jar.