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One Ingredient Gouda Cheese Puffs are the easiest snack you’ll ever make. They are nutty, salty, crispy little snack bites that are irresistible.
They are the perfect snack for low-carb and keto-friendly diets.
Plan Ahead
Although there is just one ingredient, these puffy little cheese snacks take a little bit of pre-planning because you have to start the recipe 24-48 hours before you plan to cook and eat them. But it’s REALLY EASY!
Let’s Make One Ingredients Gouda Cheese Puffs
You read that right just ONE INGREDIENT in my One Ingredient Gouda Cheese Puffs recipe. You guessed it – Gouda cheese. That’s it! That’s all! Just one ingredient.
- Cut a block of non-smoke Gouda cheese into bite-sized cubes.
- Place the cheese cube onto a parchment paper-covered cookie sheet so they are not touching each other.
- Cover them lightly with a paper towel.
- Let them sit on the countertop for 24-48 hours to dry out.
- After 24-48 hours uncover the cheese cubes.
- Preheat the oven to 370°
- Bake for 15 minutes. The cheese cubes will puff up and some of them will pop off the cookie sheet like popcorn.
- Remove them from the oven after 15 minutes.
- Allow them to cool for 30 minutes.
- Enjoy!
Krazy Kitchen Mom Tips
- Cut the gouda cheese very small and try to keep the pieces all the same size. That way they will puff and cooks more consistently.
- Don’t crowd the pan while you are cooking these, make sure they are not touching each other by leaving a little space between them.
- Once they are cool, enjoy them as a snack or a garnish for soups and salads.
More KKM Snack/Appetizer Recipes
- Crescent Roll Veggie Pizza
- Asian Style Chicken Meatballs
- Whipped Feta with Roasted Olives
- Cornbread Spinach Bites
One Ingredient Gouda Cheese Puffs
These are the easiest snack you'll ever make. They are nutty, salty, crispy little snack bites that are irresistible.
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Servings: 4
Ingredients
- 1 8 oz, block of gouda cheese
Instructions
- Cut the cheese into small squares.
- Place them side-by-side, but not touching on a parchment paper covered cookie sheet.
- Cover them lightly with a paper towel or a paper napkin.
- Set them aside for 24-48 hours.
- After the 24-48 hours, preheat the oven to 370°
- Remove the paper towel or paper napkin.
- Place them in the oven and cook for 15 minutes.
- Cool for 30 before serving.
Notes
Krazy Kitchen Mom Tips
- Cut the gouda cheese very small and try to keep the pieces all the same size. That way they will puff and cooks more consistently.
- Don’t crowd the pan while you are cooking these, make sure they are not touching each other by leaving a little space between them.
- Once they are cool, enjoy them as a snack or a garnish for soups and salads.
Oh wow, this sounds like a great snack! Thanks for the great recipe!
I hope you love it as much as we do.
When you “set them aside” for 24 hours, do you mean in the fridge, or at room temperature?
I mean on the kitchen counter – room temp and covered lightly with a paper towel. You won’t believe how delicious they are!
Can this recipe be used for all types of cheese? Or does it need to be a firmer cheese such as Gouda?
Cam, I’ve only ever made it with Gouda so I am not 100% sure. But your theory sounds good to me that if you use a firm cheese you should be OK. BTW – they are crazy good!
Love them!
Awesome! Thanks for letting me know.
How do you store these and how long do they last?
Mine came out amazing after 24 hours of waiting.
Thanks for letting me know that they were good with the 24 hour wait time. I’m not 100% sure how long they will last because they are usually gobbled up the same day at my house. But if I did have some leftover, I would put them in a ziptop bag and leave them at room temp for up to two days.
It was cool to try once, but not sure I will make it again. Can’t tell why they are so dark since I checked them along the way. They never turned the color in the pic above. And they are SUPER salty.
Erica, I’m glad you tried it. Curious if the cheese tasted salted before cooking it since nothing is really added?
I made a couple of mistakes. I don’t know what kind of smoked gouda I bought but it had little flakes of something in it. I think I only waited a little under 24 hours. They cooked for the full 15 minutes and spread out some. There was no popping or holes in the small chunks. However, the parts that melted together broke apart like fragile crackers and were sooo good even though I messed up. They are crunchy good and not hard like I expected. Very addictive. My husband is cutting up some cheddar right now to try and will also buy more gouda. This will be a regular in our house. It’s amazing!
Sorry to hear they spread out. It sounds like they were not dry enough; next time try letting them sit out for the full 48 hours. Also, you might want to try a non-smoked Gouda.