Crispy Cheese Herb Snack (Printable)
Ultra-crispy baked cheese and herb bites with cheddar, Parmesan, and fresh chives for any occasion.
# 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
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 - 1–2 tablespoons cold water
# How-To:
01 - Preheat oven to 375°F. 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 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 incorporated.
04 - Add 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 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 16–18 minutes, rotating the sheet halfway through, until the edges are golden and the crackers are crisp throughout.
08 - Let the crackers cool on a wire rack. Serve warm or at room temperature.
# Expert Advice:
01 -
- They come together faster than deciding what to watch on a Friday night
- The crisp cheese edge is the kind of thing you crave at random hours
02 -
- Overworking the dough makes these tough instead of tender and crisp
- Rolling them too thick is the most common mistake and they will not get that snap you want
03 -
- Freeze the shaped dough squares on the baking sheet then transfer to a bag for bake-from-frozen convenience
- Use the large holes on your grater for the cheddar so it melts into the dough more evenly