Crispy Cheese Herb Snack (Printer-friendly)
Ultra-crispy baked cheddar and Parmesan bites with chives and smoked paprika, ready in under 30 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
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 Make It:
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.
03 - Add the shredded sharp cheddar, grated Parmesan, cold diced butter, chopped chives, smoked paprika, and garlic powder. Work the mixture with your fingertips until it becomes uniformly crumbly.
04 - Drizzle in cold water one tablespoon at a time, mixing gently just until the dough comes together and holds its shape.
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 evenly apart.
07 - Bake for 16 to 18 minutes until the edges are deeply golden and the pieces are crisp throughout.
08 - Let the pieces cool on a wire rack. Serve warm or at room temperature.
# Expert Tips:
01 -
- The dough comes together in about ten minutes with zero fancy equipment
- They crisp up in the oven with no deep frying mess to clean
- The cheese to flour ratio is high enough that every bite genuinely tastes like cheese
02 -
- If the dough feels too sticky to roll, chill it in the fridge for fifteen minutes before trying again
- Rolling the dough thinner than you think you need to is the single biggest factor in getting that shatter-crisp texture
03 -
- Use the large holes on your box grater for the cheddar because pre-shredded cheese is coated in anti-caking powder and will not melt into the dough the same way
- A pinch of cayenne mixed into the dry ingredients creates a heat that people notice but cannot quite identify