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Spicy Three-Cheese Crisps
Crispy on the edges and intensely savory in the center, these three-cheese wafers are completely addictive. A blend of sharp Cheddar, Parmigiano-Reggiano, and aged Gouda melts down into delicate, lacy bites. A touch of cayenne pepper and nutritional yeast gives them a deep, umami-rich kick that pairs beautifully with a cold beer or your favorite cocktail. They're incredibly simple to prep, making them a reliable option when you need a fast, flavorful snack.
Equipment
- Oven
- Baking sheet
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. Line two large baking sheets 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 gently so the spices coat the cheese evenly.
- 3Portion the seasoned cheese mixture into 20 heaping mounds on the lined baking sheets using a tablespoon. Space the mounds at least 2 inches apart. They need plenty of room to spread as they melt.
- 4Bake in batches for about 8 minutes, or until they turn a deep golden brown and crisp up. Let them sit on the baking sheets for 2 minutes to set, then transfer to wire racks. Cool completely for about 10 minutes.
Notes
- Storage: Keep the cooled crisps in an airtight container at room temperature for up to 3 days.
- Tip: Shred the cheese from a block rather than using pre-shredded bags. Pre-shredded cheese contains anti-caking agents that prevent it from melting into delicate, lacy crisps.
- Variation: Swap the cayenne pepper for smoked paprika if you prefer a milder, smoky flavor.
