Manchego Cheese Chips Are the Perfect Tapas Snack
Sometimes tapas doesn’t need to be elaborate. A simple plate of cheese chips—just baked until golden and brittle—can surprise everyone at the table. With Manchego, you get a nutty depth that becomes more intense as it crisps, while rosemary and sea salt add an earthy fragrance and crunch.
These remind me of lazy afternoons on holiday, when drinks came with little bowls of snacks. Instead of olives or nuts, offering homemade cheese chips feels both playful and indulgent. They’re light enough to munch on while waiting for heartier plates, yet flavourful enough to hold their own.
The Appeal of Manchego as a Crisp
Manchego transforms under heat. Freshly grated, it melts quickly and then firms as it cools, creating lacy crisps that are brittle yet packed with flavour. The rosemary adds piney notes that tie beautifully to the cheese’s nuttiness, while sea salt sharpens each bite.
Spanish cheese tapas are about variety, some rich, some light, some fresh. These chips bring a crisp element to balance against creamy dips or juicy stuffed vegetables. For more on how Manchego fits into a wider spread, you can read my Spanish Cheese Tapas Guide.
Ingredients
- 200g Manchego cheese, finely grated
- 1 tsp fresh rosemary, finely chopped
- ½ tsp sea salt flakes
Ingredient Notes
Manchego should be semi-curado for this recipe. Aged versions can be too brittle and sharp, while young Manchego may melt too quickly. Semi-cured strikes the right balance of melt and structure.
Use fresh rosemary if possible. Dried can work in a pinch, but fresh needles give a more vibrant aroma. Flaky sea salt is essential, as fine table salt would make the chips taste harsh.
Instructions
Preheat the oven to 200°C and line a baking tray with parchment paper. Place small mounds of grated Manchego onto the tray, spacing them a few centimetres apart. Flatten gently into discs. Sprinkle with rosemary and sea salt.
Bake for 5–7 minutes until the cheese has melted, bubbled, and turned golden at the edges. Remove from the oven and allow to cool completely on the tray. Once crisp, carefully lift with a spatula and serve.
Cooking Techniques and Recommendations
Keep a close eye on the oven. Cheese chips can go from golden to burnt in less than a minute. They’re ready when the bubbling slows and the edges darken slightly.
Cooling is just as important as baking. The cheese will be soft when it comes out of the oven, but it firms as it cools. Resist the urge to move them too soon, or they’ll fall apart.
What to Serve with Manchego Cheese Chips
These crisps pair beautifully with dips such as my Creamy Idiazabal Cheese Dip with Roasted Garlic. The smoky dip against nutty crisps is a match worth trying.
They also work as crunchy companions to richer tapas like Easy Baked Tetilla Cheese and Spinach Empanadillas or Baked Mahón Cheese Flatbread with Tomato and Olive Oil. The contrast in textures makes the spread feel complete.
Wine and Beer Pairings
Cava is the obvious choice. Its bubbles cut through the cheese’s richness and refresh the palate. Alternatively, a crisp Albariño with citrus brightness keeps each bite lively.
For beer, try a pale lager, which balances the saltiness and cleanses the palate, or a wheat beer, whose light spice works in harmony with the rosemary.
Frequently Asked Questions
Can I make these ahead of time?
Yes, they keep crisp in an airtight container for up to two days. For longer storage, freeze the grated cheese in mounds and bake when needed. For another snack that keeps well, see my Crispy Mahón Cheese Crostini with Roasted Peppers.
Can I use parchment or silicone mats?
Both work, but parchment makes lifting easier. Avoid bare trays, as the cheese will stick.
Can I add other flavours?
Yes, smoked paprika, chilli flakes, or sesame seeds all work. If you want a different style of crisp, try my Manchego Cheese and Truffle Oil Potato Bites.
What’s the best way to serve them at a party?
Arrange them in a tall glass or on a board alongside olives, almonds, and dips. They make a stylish and unexpected tapas snack.
Tips for Success with Manchego Cheese Chips
Grate the cheese finely, as large shreds melt unevenly. Even grating ensures consistent crisps.
Don’t overcrowd the tray. Give each mound space to spread. Crowded chips will merge and lose their crisp edges.
Recipe Variation Suggestions
Add a small sprig of thyme or a pinch of lemon zest before baking for a brighter, herbal note. These pair especially well with summer salads on the side. For a richer version, mix a little grated parmesan with Manchego. The combination creates a deeper savoury hit and a firmer chip.
Storage and Reheating for Spanish Cheese Tapas with Manchego Chips
Store in an airtight container at room temperature for up to two days. Don’t refrigerate, as moisture softens them. If they lose crispness, pop them in a 180°C oven for 2 minutes to refresh. Unlike many cheese tapas, these aren’t suitable for freezing once baked.
Crispy Manchego Cheese Chips with Rosemary and Sea Salt
Ingredients
- 200 g Manchego cheese finely grated
- 1 tsp Fresh rosemary finely chopped
- ½ tsp Sea salt flakes
Instructions
- Preheat the oven to 200°C and line a baking tray with parchment paper. Place small mounds of grated Manchego onto the tray, spacing them a few centimetres apart. Flatten gently into discs. Sprinkle with rosemary and sea salt.
- Bake for 5–7 minutes until the cheese has melted, bubbled, and turned golden at the edges. Remove from the oven and allow to cool completely on the tray. Once crisp, carefully lift with a spatula and serve.