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Cheese crisps


This recipe is from

As long as these crisps start off crispy, they should stay fresh and crispy in a glass jar for around 5 days.

For the macros, see the nutritional label on the cheese you are using.


  • Gouda or Edam Slices (we use pre-sliced)

Topping Ideas

  • Kashmiri Chilli

  • Poppy Seeds

  • Pepperoni Strips

  • Black Pepper

  • Almonds

  • Sesame Seeds

  • Garlic Powder

  • Peanuts

  • Walnuts

  • Salt & Vinegar

  • Hazelnuts

  • Paprika

  • Cashews


  1. Preheat the oven to 180°C.

  2. Cut the cheese slices into halves or quarters and lay them on a sheet of greaseproof baking paper.

  3. Bake for 10-12 minutes or until golden.

  4. Remove from the oven and allow to cool for a few minutes. They will go crispy as they cool.

For the toppings:
  1. For the powdered seasonings, simply sprinkle these on top of the cheese before baking. 

  2. For the nuts, press these into the cheese with your finger before baking.

  3. The 'frazzles' were created when Michele fancied a challenge... she painted 2 strips of water on the cheese slices and then sprinkled on the paprika. Let it dry and then wipe off any excess powder.

  4. Bake as per the instructions above.

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