Let’s talk about cheesy, crunchy… can’t-stop-at-one snacks. These cheddar crisps are terrific for when you’re craving something savory and satisfying… and they couldn’t be easier to make.

My 1-ingredient magic trick!

All you need is sliced cheese, a hot oven, and a few minutes of willpower while they bake to crispy, golden perfection.

While the recipe calls for “sliced cheddar,” you can also use finely shredded cheddar (I like using extra-sharp, but mild works too). Just drop 1-tablespoon mounds onto your baking sheet and be sure to leave plenty of space between them since they spread. Then follow the rest of the directions. I suggest sticking with finer shreds, because chunkier cuts may not melt and crisp as evenly.

Step 1: Stack a few slices and cut each slice into 9-16 small squares. 
Step 2: Place cheese squares on the baking sheet and bake for ~7 minutes.
Step 3: As soon as you pull them out, sprinkle with your favorite seasonings while they’re still hot and melty.

I love using extra-sharp cheddar for big flavor, but feel free to experiment with other sliced varieties. You can also sprinkle on your favorite seasoning once they come out of the oven. I tend to alternate between smoked paprika and Everything But The Bagel seasoning. And while these cheesy crisps are so good on their own (pop one after another in your mouth!), they also make a fabulous topper for soups, salads, or even chili.

Trust me—once you make these, you’ll always want a batch secretly stashed in the fridge just for you! Note that I based the nutrition on one slice of cheese (about 9 crisps) so it’s easy to scale up if you eat more and want to keep track.

What makes these Cheddar Cheese Crisps so amazing?

  • Endlessly customizable: add seasonings like smoked paprika, Everything But The Bagel, garlic, or red pepper flakes.
  • Cheese flexibility – works with extra-sharp cheddar for big flavor, or try Colby-Jack, provolone, or pepper jack.
  • Snack versatility: enjoy on their own, crumble over soups & chili, use as low-carb croutons on salads, or stack ‘em on burgers.
  • Kid + adult approved: cheesy, crunchy, and they fall into the “can’t-stop-at-one” category! 

If you’re on a cheese kick, you might also love my Sweet Potato with Ultra-Crispy Parmesan Cheese and Cracked Pepper, Cheddar Protein Biscuits, and Zucchini Parmesan Crisps—all easy and healthy crowd-pleasers. 

Try my Healthier Buffalo Chicken Dip next!

(4.41 stars) 5 ratings

Cheddar Cheese Crisps (Easiest Recipe— Only 1 Ingredient!)

These cheddar crisps are terrific for when you’re craving something savory and satisfying… and they couldn’t be easier to make.
Yield: 5 servings
Prep Time: 3 minutes
Cook Time: 7 minutes
Cooling Time: 10 minutes
Total Time: 20 minutes
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Ingredients
 

  • 5 slices extra-sharp cheddar cheese, about 23g per slice
  • Optional toppings: Everything but the bagel seasoning (EBTBS); Smoked paprika; Garlic powder, onion powder, or red pepper flakes

Instructions
 

  • Preheat oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat.
  • Cut the cheese: Stack a few slices and cut each slice into 9 small squares. From 5 slices, you’ll get about 45 crisps total. (Feel free to scale up or down — this recipe is a breeze!)
  • Arrange: Place cheese squares on the baking sheet with at least 1–2 inches of space between each one — they spread as they bake!
  • Bake: Bake for about 7 minutes, until the cheese is bubbly and golden brown around the edges.
  • Season: As soon as you pull them out, sprinkle with your favorite seasonings while they’re still hot and melty — this helps the flavorings stick.
  • Cool: Let crisps cool directly on the pan for at least 10 minutes — they’ll firm up into perfectly crunchy bites.

Notes

Storage:
  • Store in an airtight container at room temp for 2–3 days or refrigerate for up to 5. Re-crisp in a 400°F oven for 2–3 minutes if needed.
Cheese Tips:
  • Extra-sharp cheddar is ideal (low moisture = crispier texture).
  • Avoid soft or processed cheese slices — they won’t crisp.
  • Try Colby-Jack, provolone, or pepper jack slices for fun flavor variations.
  • While the recipe calls for “sliced cheddar”, you can also use finely shredded cheddar (I like using extra-sharp, but mild works too). Just drop 1-tablespoon mounds onto your baking sheet and be sure to leave plenty of space between them since they spread. Then follow the rest of the directions. I suggest sticking with finer shreds, because chunkier cuts may not melt and crisp as evenly.
Gluten-Free & Vegan:
  • Naturally gluten free!
  • To make them vegan, use plant-based cheese slices (like Chao or Violife) and sprinkle with nutritional yeast for more savory depth.
Serving Ideas:
  • Enjoy as a standalone snack
  • Crumble onto soups, salads, or chili
  • Use as low-carb “croutons” or burger toppers
  • Pair with fruit and nuts on a snack board
Author: Joy Bauer, MS, RDN, CDN
Course: Snack
Cuisine: American
Diet: Diabetic, Gluten Free, Vegetarian

Nutrition Information per serving

Serving Size: 9 piecesCalories: 90Carbohydrates: 0gProtein: 6gTotal Fat: 7g— Saturated Fat: 4g— Trans Fat: 0gCholesterol: 20mgSodium: 140mgFiber: 0gTotal Sugar: 4gCalcium: 170mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!