This crunchy, savory snack came out of a Sunday afternoon kitchen experiment when I needed something low carb and satisfying for a game-day spread. I had a few cheeses in the fridge and a jar of everything bagel seasoning on the counter, and I wondered if a simple melt-and-crisp would scratch that chip craving. The first batch vanished before the second sheet pan left the oven. What makes these chips special is the trio of cheeses: cheddar for sharpness and color, mozzarella for stretch that bakes into a lacy texture, and parmesan for a nutty, deeply savory finish. Beyond flavor, the texture is what hooks you. They bake into golden, delicate rounds that snap when you bite, with just enough chew at the center if you pull them slightly early. When they cool, the edges get impossibly crisp while the centers stay sturdy enough to scoop guacamole, sour cream, or your favorite dip. I love setting out a bowl of these alongside fresh veggies; nobody misses the crackers. Best of all, they are ready fast, use only four ingredients, and keep beautifully when stored right.

Ingredients

• Shredded cheddar cheese: Choose a sharp or extra sharp cheddar for a bolder flavor and deeper color. Pre-shredded works fine, but freshly grated melts more evenly. I like Tillamook or Cabot for consistent melt and taste.
• Shredded mozzarella cheese: Use low-moisture, part-skim mozzarella for the best balance of stretch and crisp. Avoid fresh mozzarella; it holds too much water and prevents proper crisping.
• Grated parmesan cheese: Finely grated parmesan (not the large shreds) adds nutty depth and helps the chips bake into a lacy, brittle texture. Look for a dry, aged wedge if grating yourself.
• Everything but the Bagel seasoning: A savory blend of sesame seeds, poppy seeds, dried garlic, onion, and salt. Trader Joe's and McCormick both make solid versions with good crunch and balance.

Instructions

Preheat and prepare the pan: Set the oven to 350°F. Line a rimmed baking sheet with parchment paper to prevent sticking and promote even browning. Avoid silicone mats here; parchment helps the cheese release and crisp more quickly. Mix cheeses and seasoning: In a medium bowl, combine 1 cup shredded cheddar, 1 cup shredded mozzarella, 3/4 cup grated parmesan, and 1/2 tablespoon everything bagel seasoning. Toss until evenly distributed so each chip bakes up with balanced flavor and texture. Portion the mounds: Use a measuring teaspoon to scoop level portions and place on the prepared pan, leaving 1 to 2 inches between each mound. They spread as the fat renders, so spacing ensures round, crisp edges. You will likely need two sheet pans or bake in two batches. Bake to crisp: Bake 7 to 11 minutes, watching closely from minute 7. Pull when the edges are deep golden and the centers look set with tiny bubbling. Lighter bakes yield slightly chewier centers; darker edges are extra crisp. Finish and cool: Sprinkle the hot chips with the remaining 1/2 tablespoon seasoning. Let them cool on the pan 5 to 10 minutes to firm up, then transfer to a plate or rack to cool completely. They crisp further as they cool.

Storage Tips

Let the chips cool completely before storage; any residual warmth creates steam that softens their edges. Store in an airtight container at room temperature for 3 to 4 days with a paper towel layered between and on top to absorb moisture. If your kitchen is humid, add a few grains of uncooked rice in a small cheesecloth pouch to help keep them crisp. For longer storage, freeze in a single layer on a sheet pan, then transfer to a freezer bag for up to 1 month. Re-crisp refrigerated or thawed chips in a 300°F oven for 3 to 4 minutes, then cool briefly before serving.

Ingredient Substitutions

If you are missing one of the cheeses, you can swap in similar, low-moisture options. Try Monterey Jack for mozzarella at a 1:1 ratio; it melts smoothly and browns a touch faster. Replace cheddar with Colby or pepper jack for a different bite. For parmesan, finely grated pecorino romano adds salty sharpness; start with 2/3 the amount and adjust to taste since it is saltier. If your everything bagel seasoning is very salty, reduce the amount by half and finish with flaky salt after baking. Avoid fresh mozzarella or soft cheeses; their moisture prevents crisping.

Serving Suggestions

Serve these chips alongside cool, creamy dips like guacamole, ranch, or sour cream and chives. They also shine on charcuterie boards, tucked next to salami, olives, and crunchy cucumbers for variety without crackers. Crumble a few over salads for a salty crunch that replaces croutons, or slide a chip into a bunless burger for an audibly crisp layer. For brunch, pair with smoked salmon, sliced cucumber, and a smear of whipped cream cheese to echo bagel shop flavors. A quick garnish of chopped chives or parsley makes the platter pop.

Cultural Background

Everything bagel seasoning is a New York deli classic that migrated from the bagel counter to spice aisles everywhere. The blend captures the crunchy, garlicky topping that makes an everything bagel irresistible. Pairing it with oven-baked cheese crisps borrows from the Italian idea of frico, where grated cheese is cooked until lacy and brittle. This recipe merges the two traditions, turning a beloved bagel shop flavor into a low-carb snack with deli-drawer nostalgia and Old World technique.

Seasonal Adaptations

In summer, serve these with fresh tomatoes, basil, and a swipe of pesto for a caprese-inspired board. In fall, pair with roasted pumpkin dip or butternut squash soup for a cozy crunch. Winter calls for heartier spreads like smoked fish dip or warm spinach-artichoke; the chips hold up well. For spring gatherings, add lemon zest to the seasoning and serve with herbed goat cheese. During holidays, cut parchment guides to shape tidy rounds and package them in cellophane bags for edible gifts.

Meal Prep Tips

To streamline snack time, mix the cheeses and seasoning in advance and refrigerate the blend up to 3 days. Scoop mounds onto a parchment-lined sheet, freeze until solid, then store in a freezer bag. Bake directly from frozen at 350°F, adding 1 to 2 minutes to the timing. If you are prepping for a party, bake the chips earlier in the day and cool completely. Right before serving, re-crisp on a sheet pan for 2 to 3 minutes at 300°F. Transport in a hard-sided container to protect their delicate edges.

Set out a warm bowl of these chips and enjoy the way they bring people into the kitchen. With a handful of pantry staples and a single baking sheet, you can make a snack that feels special any night of the week.