Cheese Crisps

Yumna Jawad

Published Jul 28, 2025

5 from 1 review

These easy cheese crisps are made with hand-shredded sharp cheddar cheese, baked in the oven for 12 minutes, and cooled until crispy.

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Prep Time 5 minutes
Servings 4 servings
Comments
4

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1-Ingredient Cheese Crisps!

These cheese crisps are just shredded cheddar baked until crispy; that’s it. One ingredient. I like using cheddar because it gets nice and sharp, and just four of cheese crisps have about 7 grams of protein, which makes them more than just a snack.

I usually make a batch when I want something crunchy. They take maybe 10 minutes, and they actually stay crisp after cooling, which is the whole point.

Happy Cooking!
– Yumna

Focus KW Ingredients

Ingredient for recipe: block yellow cheddar cheese on a small cutting board with some shredded.
  • Cheese: I prefer sharp cheddar, but any cheese you have on hand will work. It is better to shred your own cheese than to use pre-shredded cheese. The stuff that comes in the bag has anti-caking agents mixed in, and for this cheese crisp recipe, we actually want the cheese to stick together.

How to Make Cheese Crisps in the Oven

Shredded cheese circles on a parchment lined baking sheet before baking.
Step 1: Arrange 8 small circles of shredded cheese on a prepared baking sheet.
After baking until crisp.
Step 2: Bake in the oven until golden brown. Cool before removing from the baking sheet to allow them to crisp.
Easy 1 ingredient cheese crisp recipe.

Cheese Crisp Recipe

Author: Yumna Jawad
5 from 1 review
These easy cheese crisps are made with hand-shredded sharp cheddar cheese, baked in the oven for 12 minutes, and cooled until crispy.
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Prep Time5 minutes
Cook Time12 minutes
Total Time17 minutes
Servings4 servings
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Ingredients
  

  • 1 cup shredded cheddar cheese

Instructions

  • Preheat the oven to 400°F. Line 2 baking sheets with parchment paper.
  • Arrange 8 small circles of 1 tablespoon of shredded cheese on each of the prepared baking sheets.
  • Bake in the preheated oven until golden brown, 10-12 minutes. Cool for 5 to 10 minutes before removing from baking sheets to allow them to crisp.

Equipment

Notes

Storage: Let the cheese crisps cool completely, then store them in an airtight container at room temperature. They’ll stay crisp for about 2–3 days. If they start to soften, pop them back in a low oven (around 300°F) for a few minutes to bring the crunch back. Don’t refrigerate they’ll get soggy.

Nutrition

Serving: 4crisps, Calories: 115kcal, Carbohydrates: 1g, Protein: 7g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Cholesterol: 28mg, Sodium: 185mg, Potassium: 22mg, Sugar: 0.1g, Vitamin A: 283IU, Calcium: 200mg, Iron: 0.04mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?
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Hand holding up a cheese crisp.

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5 from 1 vote

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Comments

  1. KarenC says:

    Hi Yumna, as a longtime fan, I enjoy your recipes and I’m curious if you would recommend an air fryer recipe for this? And if so time and temp? Thank you and bon appétit.

    Reply
    1. Yumna J. says:

      I haven’t used an air fryer, so you will have to experiment to see what works best. I would try 400ºF for about 6 minutes, or until the cheese is browned and crispy all over. Let me know how it goes!

      Reply
  2. Pat says:

    Yum! These are yummy!

    Reply
    1. Yumna J. says:

      Thanks! So glad you liked them!!

      Reply