Crispy Cheese Herb Snack (Printable)
Ultra-crispy baked cheddar and chive bites with golden edges, perfect for parties or afternoon snacking.
# 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 (about 100g)
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 (optional)
09 - 1/4 teaspoon garlic powder
→ To Finish
10 - 1–2 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 until evenly distributed.
03 - Add shredded sharp cheddar, grated Parmesan, cold diced butter, chopped chives, smoked paprika, and garlic powder. Work the mixture with your fingertips until it resembles coarse, crumbly crumbs.
04 - Drizzle in 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 preferred shapes using a knife or cookie cutter.
06 - Transfer the cut pieces to the prepared baking sheet, spacing them evenly to allow for proper crisping.
07 - Bake for 16–18 minutes, or until the edges are golden brown and the centers are crisp throughout.
08 - Let the snacks cool on a wire rack. Serve warm or at room temperature.
# Expert Suggestions:
01 -
- They come together in under 30 minutes with ingredients you probably already have
- The crunch is addictive in a way that makes store-bought crackers seem pointless
02 -
- Using warm or room-temperature butter will make the dough greasy and the squares will turn out soft instead of crunchy
- Rolling the dough too thick is the most common mistake and it completely changes the texture from crispy to bready
03 -
- Freeze the cut squares on the baking sheet for ten minutes before baking if your kitchen runs warm and the butter starts softening too fast
- A microplane grater for the Parmesan makes a huge difference in how evenly it distributes through the dough