Crispy Rice Cake Cheese Stacks (Printable Version)

Golden stacks of crispy rice cakes layered with melted mozzarella and parmesan cheese.

# 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 - ½ tsp garlic powder
07 - ¼ tsp black pepper
08 - ¼ tsp chili flakes (optional)

→ Garnish

09 - 2 tbsp chopped fresh parsley

# Directions:

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

# Additional Tips::

01 -
  • They're ready in half an hour, perfect for when you want something warm and savory without the fuss.
  • The contrast between crispy edges and melty centers hits a satisfying texture note that plain snacks never do.
  • One recipe serves four, making it ideal for feeding guests or having leftovers you'll actually want to reheat.
02 -
  • Don't use flavored rice cakes—they compete with the cheese instead of letting it shine, a lesson I learned after one forgettable batch.
  • The cheese needs heat to melt but not so much that it browns too fast, so watch them closely the first time rather than guessing.
03 -
  • Brush the tops with oil right before seasoning so the oregano and garlic powder stick instead of sliding off.
  • Watch the cheese during the last five minutes—golden is perfect, but dark brown tastes bitter and ruins the whole thing.
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