Crispy Cheese Herb Snack (Print Layout)
Ultra-crispy baked cheese and herb bites with sharp cheddar, Parmesan, and chives — golden, savory, and impossible to stop eating.
# 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
05 - 1/4 cup grated Parmesan cheese
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
# Directions:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, whisk together the all-purpose flour, baking powder, and fine sea salt until evenly distributed.
03 - Add the shredded cheddar, grated Parmesan, cold diced butter, chopped 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. Avoid overworking.
05 - Turn the dough onto a lightly floured surface and roll out to approximately 1/8-inch thickness. Cut into 2-inch squares or your preferred shape using a knife or cookie cutter.
06 - Place the cut pieces onto the prepared parchment-lined baking sheet, leaving a small gap between each.
07 - Bake for 16 to 18 minutes, until the edges are golden brown and the pieces are crisp throughout.
08 - Transfer the baked pieces to a wire cooling rack. Serve warm or at room temperature.
# Expert Suggestions:
01 -
- The crunch is absurdly satisfying in a way store-bought crackers just can't replicate
- You probably have every single ingredient in your kitchen right now
02 -
- Rolling the dough too thick is the number one reason these turn out soft in the middle instead of crunchy all the way through
- Swapping in Gruyère instead of cheddar completely changes the character into something more elegant and nutty
03 -
- If the dough feels too warm and sticky while rolling, pop it in the fridge for ten minutes and try again
- Re-rolling the scraps works fine but the second batch tends to be slightly less tender than the first