Sometimes you just want something crunchy and savory to snack on, and that’s where these gluten free crunchy cheese crisps come in. They hit the spot every single time.
What I love about this recipe is how easy it is. You mix a few ingredients together, bake them, and you’re done. No complicated steps, no long wait times.
Since these are made with just cheese and simple seasonings like smoked paprika, garlic powder, and fresh rosemary, they’re naturally gluten free. No flour needed, which makes them a great option if you’re on a gluten free diet or just trying to cut back.
The combination of sharp cheddar and parmesan gives them a really satisfying flavor. Add in the rosemary and paprika and they honestly taste like something you’d buy at a fancy store.
Here’s how to make these gluten free crunchy cheese crisps at home.
Why You’ll Love This Recipe
Only 6 Ingredients – This recipe uses just six simple ingredients that you can probably find in your kitchen right now. No long shopping lists, no fancy stuff, just cheese, spices, and fresh rosemary.
Naturally Gluten Free – These cheese crisps are made without any flour or breadcrumbs at all, so there is zero risk of hidden gluten. They are naturally gluten free, not a substitute version of something else.
Seriously Crunchy – If you miss that satisfying crunch from crackers or chips, these cheese crisps deliver big time. The combination of melted cheddar and parmesan bakes up into the crispiest little snack you will ever try.
Packed with Flavor – Between the sharp cheddar, salty parmesan, smoky paprika, garlic powder, and fresh rosemary, every single bite is loaded with flavor. These are anything but boring.
Ingredients
- 2 cups Shredded Cheddar Cheese
- 1/2 cup Grated Parmesan Cheese
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Smoked Paprika
- 1/4 teaspoon Black Pepper
- 1 tablespoon Fresh Chopped Rosemary
How to Make
Step 1
Preheat oven to 400°F and line two baking sheets with parchment paper.
Step 2
In a bowl, mix together cheddar cheese, parmesan cheese, garlic powder, smoked paprika, black pepper, and rosemary.
Step 3
Drop tablespoon-sized mounds of the cheese mixture onto the prepared baking sheets, spacing them 2 inches apart. Gently flatten each mound.
Step 4
Bake for 7-9 minutes until edges are golden brown and crispy. Watch carefully to prevent burning.
Step 5
Let cool on the baking sheet for 5 minutes to crisp up further, then transfer to a cooling rack. Store in an airtight container for up to 3 days.
Helpful Tips
Use Freshly Shredded Cheese
Pre-shredded cheese from a bag has a coating on it (usually potato starch or cellulose) that stops the shreds from sticking together in the bag. That coating messes with how the cheese melts and can make your crisps less crispy and more dry.
Grab a block of cheddar and shred it yourself with a box grater. It only takes a couple minutes and the cheese melts way better, which gives you that smooth, lacy, golden crisp you want.
If you only have pre-shredded on hand, it will still work, but the texture won’t be quite as good.
Don’t Skip the Parchment Paper
Melted cheese sticks to everything, and these crisps will absolutely weld themselves to a bare baking sheet. Parchment paper is the way to go here because the crisps peel right off every single time with zero effort.
Silicone baking mats work too, but parchment tends to give a slightly crispier bottom since it absorbs a tiny bit of the grease as the cheese bakes. Do not use wax paper – it can’t handle the heat and will smoke or even melt in your oven.
Keep the Mounds Small and Even
A level tablespoon per mound is the sweet spot. If you make them too big, the centers stay soft and floppy while the edges burn. If they’re too small, they crisp up too fast and taste bitter.
After you drop each mound, press it down gently with the back of the spoon or your fingers so it’s a thin, even layer. You want each one to be roughly the same thickness so they all finish baking at the same time.
Keeping them consistent also means you get that perfect crunch all the way through instead of some being overdone and others being underdone.
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Frequently Asked Questions
How do I keep the cheese crisps from spreading into each other on the baking sheet?
Space each mound of cheese about 2 inches apart on your lined baking sheet. As the cheese melts, it naturally spreads out, so giving each one enough room is key to keeping them separate and perfectly shaped.
If you want uniform crisps, use about 1 tablespoon of the cheese mixture per crisp and gently pat it into a flat, even circle before baking.
Gluten Free Crunchy Cheese Crisps
Ingredients
- 2 cups Shredded Cheddar Cheese
- 1/2 cup Grated Parmesan Cheese
- 1/2 tsp Garlic Powder
- 1/2 tsp Smoked Paprika
- 1/4 tsp Black Pepper
- 1 tbsp Fresh Chopped Rosemary
Instructions
- Preheat oven to 400°F and line two baking sheets with parchment paper.
- In a bowl, mix together cheddar cheese, parmesan cheese, garlic powder, smoked paprika, black pepper, and rosemary.
- Drop tablespoon-sized mounds of the cheese mixture onto the prepared baking sheets, spacing them 2 inches apart. Gently flatten each mound.
- Bake for 7-9 minutes until edges are golden brown and crispy. Watch carefully to prevent burning.
- Let cool on the baking sheet for 5 minutes to crisp up further, then transfer to a cooling rack. Store in an airtight container for up to 3 days.