Crispy Rice Cake Cheese Stacks (Printable)

Stacked rice cakes layered with melty mozzarella and parmesan, baked until crispy and golden. Perfect savory snack.

# What You'll Need:

→ Rice Cakes

01 - 8 round plain rice cakes

→ Cheese

02 - 7 oz shredded mozzarella cheese
03 - 3.5 oz grated parmesan cheese

→ Toppings & Seasoning

04 - 2 tbsp olive oil
05 - 1 tsp dried oregano
06 - 1/2 tsp garlic powder
07 - 1/4 tsp black pepper
08 - 1/4 tsp chili flakes (optional)

→ Garnish

09 - 2 tbsp chopped fresh parsley

# How to Make It:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Arrange 4 rice cakes on the prepared baking sheet.
03 - Sprinkle each rice cake with a generous layer of mozzarella and a little parmesan.
04 - Place another rice cake on top of each, pressing down gently to form stacks.
05 - Brush the tops with olive oil, then sprinkle with remaining mozzarella, parmesan, oregano, garlic powder, black pepper, and chili flakes if using.
06 - Bake for 15–20 minutes, or until the cheese is melted and golden, and the rice cakes are crisp.
07 - Remove from the oven and let cool slightly. Garnish with fresh parsley before serving.

# Expert Advice:

01 -
  • It transforms the blandest pantry item into something you'll actually crave and fight over.
  • The crunch from the baked rice cakes against the gooey, golden cheese is wildly satisfying in a way chips can never be.
  • You can throw it together with whatever cheese is lurking in your fridge, no special shopping required.
  • It's versatile enough to be a snack, a side, or even a sneaky breakfast if no one's watching.
02 -
  • If you skip the parchment paper, the cheese will weld itself to the pan and you'll spend twenty minutes scraping instead of eating.
  • Press the stacks down gently when you build them, or the top rice cake will slide off the melted cheese like it's on a slip and slide.
  • Don't open the oven door too early to check on them, the temperature drop can keep the cheese from getting that perfect golden crust.
03 -
  • Use a mix of cheeses with different melt points, mozzarella for stretch and parmesan or aged cheddar for flavor and color.
  • Brush the olive oil on the tops right before baking, not earlier, or the rice cakes can get soggy instead of crispy.
  • If you want extra crunch, toast the rice cakes lightly in a dry pan before assembling the stacks, it adds another layer of texture.
Go Back