Crispy Cheese Rice Stacks (Printable)

Golden stacks of rice cakes and melted cheese, seasoned and baked crisp for a savory snack or side.

# 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

# Method:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Place 4 rice cakes on the prepared baking sheet in a single layer.
03 - Sprinkle a generous layer of shredded mozzarella and a light dusting of grated parmesan over each rice cake.
04 - Top each with another rice cake and press down gently to create stacks.
05 - Brush the tops of the stacks with olive oil, then evenly sprinkle with remaining mozzarella, parmesan, dried oregano, garlic powder, black pepper, and chili flakes if desired.
06 - Bake for 15 to 20 minutes until cheese is melted, golden, and rice cakes are crisp.
07 - Remove from oven, allow to cool slightly, and garnish with fresh chopped parsley before serving.

# Expert Advice:

01 -
  • They hit that sweet spot between crispy and gooey that feels indulgent but isn't labor-intensive.
  • The flavor comes together so naturally you'll wonder why you didn't think of this sooner.
  • Perfect for when you want something that tastes more impressive than the ten minutes it took to make.
02 -
  • The parchment paper is non-negotiable—I learned the hard way that melted cheese bonds permanently to a bare baking sheet.
  • The magic happens in those last few minutes of baking when the cheese starts to brown and the rice cakes get crispy, so keep an eye on them toward the end.
03 -
  • Brush the olive oil on the tops just before baking rather than earlier—it helps the toppings brown evenly and stick where they belong.
  • If your rice cakes start to brown too quickly before the cheese melts, tent them loosely with foil and keep baking until the cheese catches up.
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