Crispy Cheese Herb Snack (Printable)
Crispy baked cheese and herb bites with cheddar, Parmesan, and chives. Ready in under 30 minutes.
# What You Need:
→ Base
01 - 1 cup all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon fine sea salt
→ Cheese & Flavor
04 - 1 cup shredded sharp cheddar cheese (about 100g)
05 - 1/4 cup grated Parmesan
06 - 2 tablespoons unsalted butter, cold and diced
07 - 2 tablespoons finely chopped fresh chives
08 - 1/4 teaspoon smoked paprika
09 - 1/4 teaspoon garlic powder
→ To Finish
10 - 1 to 2 tablespoons cold water
# How-To Steps:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, whisk together the flour, baking powder, and sea salt until evenly distributed.
03 - Add the shredded cheddar, grated Parmesan, cold diced butter, chives, smoked paprika, and garlic powder. Work the mixture with your fingertips until it becomes crumbly and the butter is evenly dispersed.
04 - Drizzle in cold water one tablespoon at a time, gently mixing until the dough just comes together and holds its shape without being sticky.
05 - Turn the dough onto a lightly floured surface and roll out to an even 1/8-inch thickness. Cut into 2-inch squares or desired shapes using a knife or cookie cutter.
06 - Transfer the cut pieces to the prepared baking sheet, leaving a small gap between each for even crisping.
07 - Bake for 16 to 18 minutes, or until the edges are deeply golden and the centers are crisp throughout.
08 - Let the pieces cool on a wire rack. Serve warm or at room temperature, paired with a dip or on a snack platter.
# Helpful Tips:
01 -
- They deliver that deep cheese cracker crunch without a single second of deep frying
- The dough comes together in one bowl with zero fancy equipment beyond a rolling pin
02 -
- Overworking the dough after adding water makes the snacks tough instead of tender
- Rolling the dough thicker than 1/8 inch means the center stays soft and you lose that satisfying snap
03 -
- Freeze the cut shapes on the baking sheet for 20 minutes before baking for even crispier edges
- Grate your own cheese from a block because pre shredded cheese is coated in anti caking powder that prevents proper melting