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Spicy Cheese Crisps
These savory crisps transform a blend of sharp Cheddar, Parmigiano-Reggiano, and aged Gouda into delicate, crunchy wafers. A touch of cayenne pepper and nutritional yeast gives them a deep, savory kick that pairs perfectly with cocktails or a cold beer. They come together quickly on a baking sheet, making them an ideal last-minute appetizer for entertaining. The edges get beautifully browned and lacy while the centers stay rich and intensely flavored.
Ingredients
- 8 oz. extra-sharp Cheddar cheese, finely shredded (about 2 cups)
- 2 oz. Parmigiano-Reggiano cheese, finely shredded (about ¾ cup)
- 2 oz. aged gouda cheese, finely shredded (about ½ cup)
- 2 Tbsp. nutritional yeast
- 2 tsp. garlic powder
- 2 tsp. onion powder
- ¾ tsp. dried thyme
- ¼ tsp. cayenne pepper
Instructions
- 1Heat the oven to 400°F. Prepare two large baking sheets by lining them with parchment paper.
- 2Combine the shredded Cheddar, Parmigiano-Reggiano, Gouda, nutritional yeast, garlic powder, onion powder, thyme, and cayenne pepper in a medium bowl. Toss the mixture gently so the spices coat the cheese evenly.
- 3Portion the seasoned cheese mixture into 20 generous mounds on the lined baking sheets using a tablespoon. Space the mounds at least two inches apart to allow room for spreading.
- 4Bake the cheese mounds in batches for about eight minutes, or until they turn a deep golden brown and crisp up. Leave them on the baking sheets for two minutes to set before moving them to wire racks. Allow the crisps to cool completely for about 10 minutes before serving.