Everything Bagel Cheese Crisps

• 150 g sharp cheddar cheeseshredded
• 50 g parmesan cheesefinely shredded
• 1 tbs everything bagel seasoning
• ¼ tsp smoked paprika
• ¼ tsp freshly ground black pepper

1. 1

   Preheat your oven to 200°C (400°F) and line a sheet pan with parchment paper.

2. 2

   In a bowl, toss together the shredded cheddar, parmesan, smoked paprika, and black pepper until evenly combined.

3. 3

   Scoop tablespoon-sized mounds of the cheese mixture onto the parchment-lined sheet pan, spacing them about 5cm (2 inches) apart. You should get about 16 mounds. Gently flatten each mound into a thin, even round with your fingers — thinner crisps = crunchier results.

   Tip: Don't skip the flattening step. Thick mounds will melt into greasy lumps instead of crispy rounds.

4. 4

   Sprinkle the everything bagel seasoning evenly over each cheese round, pressing it gently into the surface so it sticks.

5. 5

   Bake for 8-10 minutes, watching closely after the 7-minute mark. The crisps are done when the edges are deep golden brown and the centers have stopped bubbling. They'll look slightly oily — that's normal.

   Tip: Every oven is different. If your crisps are pale and floppy at 8 minutes, give them another 1-2 minutes. They firm up dramatically as they cool.

6. 6

   Let the crisps cool on the sheet pan for 2 minutes (they'll still be soft and bendy — don't panic), then transfer to a cooling rack to finish crisping up, about 3 minutes. They should snap cleanly when fully cooled.

   Tip: Store leftovers in an airtight container at room temperature for up to 3 days. They lose a bit of crunch overnight but still taste great. A quick 30-second blast in the microwave followed by 1 minute of cooling re-crisps them.

• sheet pan (half-sheet (18x13 inch))
• parchment paper
• cooling rack

Per serving

Nutritional values are estimates only.