Crispy Cheese Herb Snack (Print Version)

Golden baked cheddar and herb bites with a satisfying crunch, ready in 28 minutes.

# What You'll 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

# How-To Steps:

01 - Preheat oven to 375°F and 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 cheddar, Parmesan, cold diced butter, chives, smoked paprika, and garlic powder to the dry mixture. Rub with fingertips until the mixture resembles coarse, crumbly crumbs.
04 - Drizzle in cold water one tablespoon at a time, gently mixing until the dough just comes together and holds without being sticky.
05 - Turn the dough onto a lightly floured surface and roll out to approximately 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, spacing them slightly apart for even crisping.
07 - Bake for 16 to 18 minutes until the edges are golden and the tops are crisp and lightly browned.
08 - Let the snacks cool on a wire rack. Serve warm or at room temperature.

# Expert Tips:

01 -
  • The cheese gets shatteringly crisp in the oven, not soft or chewy like you might expect
  • Mixing the dough by hand takes under ten minutes and feels almost meditative
  • They taste like they came from a fancy bakery but cost almost nothing to make
02 -
  • Overworking the dough after adding water is the number one reason these turn out tough instead of tender
  • Rolling the dough too thin causes it to burn before the cheese fully crisps, so aim for a steady 1/8 inch
03 -
  • Let the baked crisps cool completely on the rack before storing, because any residual warmth creates condensation that softens them
  • If you want extra visual appeal, brush the tops with a tiny bit of beaten egg before baking for a richer golden color

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