Crunchy cheesy goodness

This is one of the moments when I admit that I am far from a paragon of healthy eating. I get lazy occasionally and reach for snacks in a packet as an easy way of giving my kids something to eat after school. Sometimes those snacks have an orange shade that doesn’t exist in nature, and a list of ingredients of which very few exist in my pantry.

A  few weeks ago, I decided that if I was going to write about food that was additive free, that maybe I need to put my money where my mouth is and come up with some snacks made from ingredients that I can identify.

Additive free, but still with that crunchy, savoury deliciousness that comes from processed snacks.

In the end I reached back to an old family recipe created by Richard’s grandmother, Audrey. Audrey’s in her 90s now, so no longer makes these, but the recipe is well loved in my husband’s family, to the degree that Richard’s mum, Janet, has to hide them so they last more than a day!!


1 loaf day old bread (I use Molenberg or a similar soft, wholegrain loaf)
225g butter, softened
300g grated tasty cheese
1tsp chicken stock powder (ok, you have me, not that healthy….)
2 tsp curry powder (doesn’t have to be fancy)
3 tsp marmite or vegemite
2 tsp celery seeds

  1. Heat oven to 160°C fanbake
  2. Put all ingredients except bread into a food processor and pulse to combine
  3. Spread cheese mixture evenly across all the bread slices (this quantity should be enough to cover a loaf of bread, including crusts)
  4. Cut into thirds or halves and lay out onto a baking tray
  5. Bake in batches for approximately 30 minutes or until golden and crisp
  6. Cool on baking rack and store in sealed container


  • It’s important that the bread is at least a day old. Bread that is too fresh will not crisp up enough in the oven (which makes this recipe a great way of using up stale bread, including crusts)
  • If you can’t find celery seeds, try adding ground fennel seeds or cumin seeds as an alternative
  • If you want to make these look a bit more fancy, you could cut the crusts off for a more even finish, but wastage!

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