If you’ve been following my recipes for a while, you know I’ve been making cheese crisps forever. They are the ultimate low-carb snack. But let’s be honest—traditional cheddar crisps can be a bit of a gamble. Sometimes they are greasy, and often they turn out chewy or rubbery instead of crunchy.
Well, I recently tried something new, and it was an absolute game-changer!
Instead of shredded cheddar, I used thinly sliced Provolone, and the result was perfection.
The Secret Ingredient: Everything Bagel Seasoning
The flavor combination here is unmatched. The mild, milky taste of the provolone pairs perfectly with the salty, garlicky crunch of Everything Bagel Seasoning.
How to Make Them (It’s So Easy!)
1. Preheat: Set your oven to 350°F (175°C).
2. Prep: Lay your thin slices of provolone on a baking sheet lined with parchment paper (see the important warning below!).
3. Season: Sprinkle a generous amount of Everything Bagel Seasoning on top of each slice.
4. Bake: Pop them in the oven for about 10 minutes. Keep an eye on them—you want them golden and bubbly.
5. Cool: Let them cool completely. This is when the magic happens, and they crisp up.
The Result?
Voila! YUMMY! They come out light, airy, and shatteringly crisp.
🏠 Kitchen Hack: Storage
Here is the best part: You don’t need to hide these in the fridge (which actually makes them soft). I left mine on a plate right on the kitchen counter, and they stayed super crispy for days! They make for the perfect grab-and-go snack.
⚠️ IMPORTANT PSA: Parchment vs. Wax Paper
I cannot stress this enough because a lot of people don’t seem to realize it:
Please use PARCHMENT PAPER, not wax paper.
They are not the same thing!
• Parchment Paper is heat-resistant and made for baking.
• Wax Paper has a coating of wax on it. If you put it in a hot oven, the wax will melt into your cheese, and the paper will smoke or burn.
Save your kitchen (and your cheese) and double-check the box before you bake!
