You can’t make these too much! No, really, you can’t.

Have some pals coming over? Need a little something different than cheese straws? Or the greatest bar snack ever?

Here it is…but if you make these just to have a great snack around, they will not last one night.

SKIP TO RECIPE BUTTON

OK. Full disclosure, these are not Keto or South Beach or Paleo or Mambo or CarboNo or any of those diets. We use a little flour to make a light crunchy cracker that is so full of cheesy flavor that no topping is needed. (NOTE: You don’t need to look up those last two diets, made ‘em up)

Preheat your oven to 400 degrees and line two cookie sheets with silicone mats or parchment paper.

Using the small grate, grate one cup of parmesan cheese and one cup of sharp cheddar cheese, lightly packed. Dump the cheeses into a mixing bowl and add two teaspoons of flour. Toss the cheese mixture to integrate the flour.

Drop by tablespoon on the cookie sheets leaving an inch of space between. Press the cheese down slightly. Grind some pepper over the crisps and cook for 12 to 15 minutes. Let them cool and enjoy!

TIPS:

This can be made ahead. Let the crisps cool to room temperature, seal in a container or storage bag and use within two days.

Great with soups and salads.

You can substitute other spices for the pepper. Dried oregano or thyme works well. Try Sriracha or Wasabi powder but don’t overdo it!