Three Cheese Chips Recipe
Make Three Cheese Chips Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cheese Layers
Crisp Base & Seasoning
Finish & Serving
Method
Prepare Cheese Mix
- 1
Combine cheeses and dry ingredients
In a medium bowl, combine the shredded sharp cheddar, shredded monterey jack, and finely grated parmesan. Sprinkle the all-purpose flour and cornstarch over the cheese (this helps absorb moisture and promotes even crisping). Add smoked paprika, garlic powder, sea salt, and black pepper. Toss everything with your hands or a spatula until the cheeses are evenly coated with the dry ingredients and seasonings.
Form and Bake Chips
- 2
Preheat oven and prepare sheet
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat. If using parchment, lightly oil the paper to help release the chips if desired.
- 3
Portion and shape cheese rounds
Using a tablespoon or small cookie scoop, place rounded mounds of the cheese mixture onto the prepared sheet, leaving about 2 inches (5 cm) between each mound to allow spreading. Flatten each mound gently with the back of a spoon or the bottom of a glass to form disks about 2.5–3 inches (6–7.5 cm) wide and about 1/8 inch (3 mm) thick. For a lace-like chip, flatten thinner.
- 4
Bake until golden and bubbling
Bake in the preheated oven on the middle rack for 8–12 minutes, watching closely. The chips are done when the edges are golden brown and the centers are bubbling and starting to brown. Thinner chips will brown faster; thicker ones may need a minute or two longer.
- 5
Cool to crisp
Remove the baking sheet from the oven and allow the chips to cool undisturbed on the parchment for 3–5 minutes. As they cool they will crisp up. Use a thin spatula to transfer the chips to a wire rack to cool completely if you want maximum crispness.
Finish and Serve
- 6
Optional garnish and serving
Once cooled, sprinkle the chips with chopped fresh chives and a light dusting of crushed red pepper flakes if using. Serve immediately with lime or lemon wedges on the side for a bright squeeze over the chips (optional). Store any leftovers in an airtight container at room temperature for up to 24 hours; they will lose some crispness over time.