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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)
My quick & easy baked cheese crisps recipe will show you the basic method for crunchy cheese chips, plus 7 simple seasoning combinations!
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Instructions
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.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
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:
223 Comments
Shannon
0Yum! Thanks for sharing! I added 2 tsp. of Everything but the Bagel seasoning. I did not add the optional Italian seasoning. So good!
Traci
0I’m so glad I found this recipe! I had purchased some, and you’re right, I wasn’t impressed. These are DELICIOUS!!
Sandi
0I have two questions about the recipe. 1. Do you put the oven rack up high to bake these or middle rack?
2. how long do they store in the refrigerator?
Thanks!
Maya | Wholesome Yum
0Hi Sandi, Bake them on the middle rack. They will last about as long as your cheese normally would in the fridge, but sometimes they soften a bit, in which case you can re-bake them a little.
Lorraine Beechey
0So many great recipes on this site. Don’t know how I would manage without it. So detailed and easy to follow. Love it love it love it so thank you x
Sharon Girling
0Looking for Inspiration just started keto
Haley
0I’m just starting this diet, and I already love it. this site has helped me out so much. the cheese crisps came out perfect and tasted just like my favorite carb-filled snack–cheez its.
Lyla
0First time making cheese crisps and they turned out good. I was paranoid and watched them like a hawk. I used Trader Joe’s everything but seasoning on them!
Christina Sgrillo
0Best ever! So easy, made several batches of cheddar/parm at once. Also tried with a no salt garlic herb seasoning. Fantastic.
Sharon
0I just finished baking a batch of these…some plain Parmesan, some with cheddar, and some sprinkled with seasoning. Thank you! You are a life saver for me, as my doctor just put me on a strict Keto diet to get my diabetes under control. White cheddar cheese puffs were my weakness prior to the diet, and these chips totally satisfy that craving! Can’t wait to try the broccoli cheese soup!
Angela
0If you like wax paper and cheese chips then this PAPER recipe is for you!! If you don’t like eating paper don’t use wax paper!! Don’t make this!!!
Paige
0Do you know why candles use wax? Because it melts wonderfully. On that same note, wax is not good to use in the oven. Why? Because it melts.
Try parchment next time.
Maya | Wholesome Yum
0Hi Angela, This recipe needs parchment paper, not wax paper. Wax paper is not meant for the oven, please don’t use it in the oven!
NancyS
0A big hit at NYE party last night. I put a thin slice of jalepeño on half and smoked paprika on the rest. Made these before but this recipe SO much better. This will now be my go-to recipe for these!
Puckles
0Smoked paprika sounds incredible. great suggestion!
Mark Sullivan
0They sound easy and amazing, but I have a question I think wasn’t addressed: do they stand up to dipping like a chip, into salsa? I can’t wait to try them!
Maya | Wholesome Yum
0Hi Mark, Yes, they do! Here is my homemade salsa recipe.
Terry
0Have you tried making these on an unglazed pizza stone? It seems like a natural step. My cauliflower pizza crust worked much better when I lightly fried the cauliflower to remove moisture and then cooked the crust on parchment and a pre-heated stone.
Maya | Wholesome Yum
0Hi Terry, I haven’t but that’s a great idea! I do make all my pizzas (including cauliflower pizza crust!) on a preheated pizza stone.
Jamie
0I needed a last minute snack for the movies. This was so yummy and a great alternative to popcorn!!
Sheila Graves
0How do these store if I make them ahead of time? Thanks ! Some of my family is doing keto and I’m trying to have keto friendly appetizers at Christmas.
Maya | Wholesome Yum
0Hi Sheila, They store fine in the fridge, but do sometimes lose their crispness a bit. If that happens, you can reheat them and let them cool again to crisp up.
Susan Aubrey
0I baked the parmesan chips but they came out dry and crumbly help
Maya | Wholesome Yum
0Hi Susan, Do they look like the pictures? They are chips so it’s pretty normal for them to be dry…
Laurel
0I especially love your comment, and I quote… “it’s so quick and easy that you can make them when a craving hits and actually have the patience to wait for them.’ THIS IS TRUE. I love this quick and satisfying crisps! I have learned that the finer the shred of cheese, the better. Catch them at the perfect time, slip them onto paper towels and they are fab. Thanks so much!
Maya | Wholesome Yum
0I am so happy to hear that, Laurel! Thank you!
Pam
0I would like to know what is the best way to store the cheese crisp. Thank you
Maya | Wholesome Yum
0Hi Pam, In an airtight container in the fridge is best. They soften a bit over time, so you can return them to the oven to reheat and then cool again to crisp up.
Jessica
0The baked cheddar parmesan chips are AMAZING!
Maya | Wholesome Yum
0I am so happy you liked the crisps, Jessica! Please come back again soon! Have a nice day!
Betsy
0Thank you for the recipe! I used Rosemary instead of Italian Seasoing & dipped them in hot habanero salsa. Scrumptious!
Maya | Wholesome Yum
0Great tips, Betsy! Thank you!
Nedra
0What oven temperature for these cheese crisps?
Rhea Stevens
0400 degrees for 6 to 8 min. Watch Carefully or they will burn! They r delicious
Maya | Wholesome Yum
0Hi Nedra, It’s 400 degrees F. The instructions are on the recipe card above.
Sharon
0Love them! Question, should I refrigerate them after making and before eating? Hmmm. ? Thx!
Maya | Wholesome Yum
0Hi Sharon, They are ok on the counter in an airtight container for a day or two, and fridge after that.
Barbara Keyes
0Delicious and so easy to prepare. I just had a portion with my leek cauliflower soup which is also low carb.
Maya | Wholesome Yum
0Thank you, Barbara! That soup sounds delicious, too.
Judy Smith
0These came out perfect. I will make these often. I halved the recipe just to try it. Now I wish that I made the whole recipe!
Maya | Wholesome Yum
0I am happy you enjoyed them, Judy! It’s time to make more!
Bobbi
0These are so good, my husband and I love them. Thank you for the recipe!
Maya | Wholesome Yum
0Thank you so much, Bobbi!
Penny Jo Cesternino
0Thank you so much for this great snack! Delicious, easy, and quick!
Maya | Wholesome Yum
0I am so happy to hear that, Penny Jo!
Rhonda
0This is my quick go snack. I just made a batch now! So quick & easy. I Experimented and sprinkled a little garlic pepper on one batch. I can’t wait for them to cool so I can taste them. I just love this recipe.
Maya | Wholesome Yum
0Thank you, Rhonda! Garlic pepper on them sounds delicious, too.
Susie
0Hi Maya, what is the serving size. The nutrition panel isn’t specific. Cheers, love your site.
Maya | Wholesome Yum
0Hi Susie, the serving size is on the recipe card. One serving is 1/4 of the recipe or approximately six chips.
Renee Brooks
0These crisps really taste great but I was wondering where do I store them? If I put them in the refrigerator will they not lose their crispness? I guess I’ll find out but they taste awesome.
Maya | Wholesome Yum
0Thank you, Renee! They can last a few days in an airtight container on the counter, anything beyond that would be best to refrigerate. They do lose a little crispness over time but I think they are still good.
Lady G.
0Simple and very tasty snack will be making them again!
Maya | Wholesome Yum
0Thank you!
Monique
0How long will these keep for – in fridge or otherwise?
Maya | Wholesome Yum
0Hi Monique, You can keep them in the fridge for a while, but they do soften over time.
Vinita Lanning
0I have the grated Parmesan cheese on hand. Can I use it instead of the shredded?
Maya | Wholesome Yum
0Hi Vinita, Yes, I think grated should work, too.
Lila
0Making them right now.
Maya | Wholesome Yum
0Hope you love them!
Marilyn Paul
0I tried them, should they rest on paper towel for a bit? Seem really greasy.
Maya | Wholesome Yum
0Hi Marilyn, Yes, the last step says to let them drain on paper towels. You can also pat the tops lightly with a paper towel if you want to, after they cool a bit.
Subhasmita Panigrahi
0Cheese crackers are my absolute favorite. Great for snacking while on Keto.
Maya | Wholesome Yum
0Yes! I love snacking on these!
Lorene
0Have you ever added rosemary or chili peppers?
Maya | Wholesome Yum
0Hi Lorene, I haven’t tried that yet but I bet it would be delicious!
Amanda Gadelha
0Just a tip: when I bake these (only tried with just parmesan or Asiago), is to use a muffin pan, I use a mini. It’s easier and you get perfectly round and crispy cheese chips!
Mary Jo
0Do they stick in the muffin cups?
Mary
0I love this idea but do you use parchment paper in the muffin cups?
Maya | Wholesome Yum
0What a great idea! Thanks, Amanda!
Lois Bryan
0Thanks, Maya. Can’t wait to try them!!!
Maya | Wholesome Yum
0Hope you love them!