Crispy Rice Cake Cheese Stacks (Print)

Cheesy, crispy stacks of rice cakes baked to golden, melty goodness with herbs.

# Components:

→ Rice Cakes

01 - 8 plain round 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

# Directions:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Place 4 rice cakes evenly onto the prepared baking sheet.
03 - Top each rice cake with a generous layer of shredded mozzarella followed by a sprinkle of grated parmesan cheese.
04 - Carefully place another rice cake on top of each cheese-topped rice cake, pressing down lightly to create stacks.
05 - Brush the stack tops with olive oil, then evenly sprinkle the remaining mozzarella, parmesan, dried oregano, garlic powder, black pepper, and chili flakes if desired.
06 - Bake in the preheated oven for 15 to 20 minutes until the cheese is melted and golden brown and the rice cakes achieve a crispy texture.
07 - Remove from the oven and allow to cool slightly before garnishing with freshly chopped parsley. Serve warm.

# Expert Advice:

01 -
  • They're impossibly easy but taste like you spent actual effort in the kitchen.
  • The contrast between crispy rice cake and warm, stretchy cheese hits different every single time.
  • Ready in 30 minutes, which means you can satisfy a craving before it even fully forms.
02 -
  • Don't skimp on the olive oil on top—it's what transforms the edges from soft to actually crispy.
  • Watch them after 15 minutes because ovens vary wildly, and burnt cheese tastes like regret.
  • The pressing-down step matters more than you'd expect; it bonds the stacks so they don't slide apart when you pick them up.
03 -
  • Arrange them on the baking sheet with actual space between stacks so heat circulates and browning happens evenly instead of randomly.
  • Use a pastry brush for the olive oil instead of drizzling because you control where it goes and won't end up with soggy bottoms.
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