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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
Diana Drobnica
0Just made these for the first time. I have been wanting to try making my own for a while now. So glad I did. Your recipe was so easy to follow. It was very clearly written on how to bake them. I appreciate that. They came out so much better than the ones you buy and definitely more economical. I will be making these again. Thank you!
Ron
0Can these be made in the microwave?
Microwave how long for?
Any recipe changes?
Thanks For Your Help….
Keara
0I make parmesan crisps in the microwave all the time, but I’ve never tried with cheddar mixed in. If anyone’s interested in my method I’d be happy to share, as long as I’m not overstepping. 🙂
Wholesome Yum M
0Hi Ron, Sorry, these will not work in the microwave.
Michelle Pierson
0Actually, when i did Atkins 20yrs ago….i made these and pepperoni crisps n the microwave all the time! Same basic instructions just use a microwave safe plate, set for 2-3mins and WATCH CLOSELY! Once they start to sizzle and brown around the edges….. EAT’EM UP
Cheryl
0Can you leave these out of refrigerator??
Wholesome Yum M
0Hi Cheryl, Yes these will do best when stored at room temperature.
Patti McCurdy
0Do you use fresh shredded cheese or packaged shredded?
Wholesome Yum M
0Hi Patti, Either fresh or packaged cheese works fine.
Doreen
0Does it matter if you use fresh cheese or does this work better with grated? I would love to make these this weekend and want to make sure I make them correctly.
Wholesome Yum M
0Hi Doreen, Either will work fine. Enjoy!
Doreen
0Meaning already shredded in the bag
Dorothy Bloomer
0Love them! Very easy to make!
Tracey
0Love these and super easy to make
But where to store them ? Refrigerate? I don’t want them to go soggy
Wholesome Yum M
0Hi Tracey, You can leave these out at room temperature. Enjoy!
Lisa S.
0I loved these baked cheddar parmesan crisps.
I baked them on my silpat and they slid right off. So easy. Thank you.
Jean
0I used 3 kinds of hard cheese I had in hand and placed 1 T in each of mini muffin cup.
Debbie
0Love these❤️ I used both cheeses, sprinkled each with smoked paprika and topped with mini pepperoni.
Gina Bosco
0I added chia seeds to mine they were delicious!
Barb B.
0It must be incredibly frustrating when people can’t read and follow directions and rate a recipe based on that. I can only think that people who used wax paper in the first place do not cook. I highly recommend these if you FOLLOW DIRECTIONS. These are a truly great addition to my Keto diet and they are awesome in cauliflower soup! Thanks for sharing these recipes.
Mary P
0On my, now I feel better, I did the exact same, thing, your right they were good in spite of eating some of the was paper, suggestion, I used a seasoning called, “Natures Seasonging, it’ s good on almost anything. It’s a nice mixture a bunch of seasoning. I did break down and got parchment paper. Mary
Lesley Economou
0Great recipe, Maya. Thank you. I love your site.
I live in Australia and the commercial, imported, parmesan crisps are exorbitant (even when bought at Costco – we have a few of these stores around) and too salty. Is it possible to add mozzarella cheese to the recipe? I have a ton of it. Of course, I realise the cheese would have to be quite dry, but would mozzarella work as one third of the recipe? I presume the taste would be a bit more bland.
Wholesome Yum M
0Hi Lesley, Yes, that would work fine as long as you are working with low moisture mozzarella. Let the crisps cool completely before removing from the baking sheet.
Erina
0Hello, just found your site and was thrilled. You are fulfilling my wish list! Let me explain: I’m just finishing my South Beach food plan, still have a few days to go but I’m proactively starting to look for some recipes to help me implement my “new lifestyle”. Look forward to continuing to try your thought-out and easy recipes. Thanks for doing the hard work to help all of us on our way!
Ann Reynolds
0Is there anything that can be added to remove the bitter aftertaste?
Wholesome Yum
0Hi Ann, I haven’t experienced an aftertaste with these crisps. Perhaps your seasoning needs to be fresher?
Jane Angus
0My crisps stuck to the wax paper – what a mission. They tasted delish but have to eat paper as well.
Wholesome Yum
0Hi Jane, the recipe calls for parchment paper, which is why your crisps may have stuck. Wax paper is not recommended for baking.
M.w Paper
0Mix it up , I made pepper jack, and did pickle. As long as you use a firm cheese, you can go wild. PS do not try no stick silicone sheets, stick to b parchment paper
Tara Poston
0This recipe is amazing. It’s so easy and quick which is a big thing for me when a crunch craving hits! 🙂 I love all of your recipes and I’ve been experimenting a lot more in the kitchen since my husband and I are really making an effort to cut out bad foods. Thanks for sharing!!
Cheryl Mierzejewski
0What exactly is the serving size per the calorie information?
Thanks
Maya | Wholesome Yum
0Hi Cheryl, The serving size is in the recipe notes right above the nutrition label.