Crick Cracks


This recipe makes one tray of crick cracks but, as far as I’m concerned, you might as well double it and make two. They will last several days as long as you keep them stored in an airtight room temperature container, although LBH, crick cracks don’t tend to stay around!

Active Time: 5 Mins

Total Time: 15 mins



  • ½ cup raw nuts
  • 2 tablespoons mixed whole spices (cumin, fennel and/or coriander)
  • Olive oil, for drizzling
  • Flaky sea salt, freshly ground black pepper


  • 4 ounces extra sharp cheddar, parmesan, or gruyere cheese

1. Preheat the oven to 350.

  • Line a rimmed baking sheet with parchment paper.

2. Do some prep:

  • Grate 4 ounces extra sharp cheddar cheese on the small holes of a box grater, right over the prepared baking sheet. Spread the cheese out evenly in a single layer.
  • Chop ½ cup nuts into lentil-ish sized pieces. Spread the nuts out over the parchment.
  • Coarsely chop 2 tablespoons whole spices (or grind in a mortar and pestle). Scatter them evenly over the baking sheet. Season cheese with freshly ground black pepper.

3. Bake:

  • Bake, rotating the baking sheet once halfway through to ensure even cooking, until all of the cheese has melted and turned light golden brown, 10-15 minutes.
  • Lightly season with flaky sea salt, just out of the oven.
  • Let cool entirely before breaking it into larger crackers. (If making ahead, store in an airtight container)

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