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Cheese Crisps



– 1 cup shredded Real California hard or semi-hard cheese, such as dry jack, asiago, cheddar, provolone, or pepper jack – 1 1/2 teaspoons all-purpose flour or almond flour (optional, see note) – 3/4 teaspoon cumin seed, fennel seed, or sesame seeds or chopped fresh rosemary, thyme, or sage (optional)
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Prep time: 10 minutes

Cook time: 6 minutes, plus time for crisps to cool

Preheat the oven to 375°F. Line two large rimmed baking sheets with parchment or silicone mats.

In a medium bowl, combine cheese, flour, if using, and seeds or herbs, if using. Mound 1 generous tablespoon of the mixture onto a prepared baking sheet, then spread it into an even circle about 3 inches in diameter. Repeat with remaining cheese mixture, making 6 rounds per baking sheet and leaving 1 1/2 inches between rounds.

Bake until edges of rounds are very lightly golden, about 6 minutes, rotating pans halfway through. Transfer to a cooling rack and set aside until completely cool. Makes 12.

Note: Without the flour, the crisps will be a little less crisp and a little chewier, but still delicious.