Mock Goldfish Cheese Puffs

Total Time
Prep 5 mins
Cook 7 mins

Saw this made on a Foodtv show and thought it would be fun to make with DS. We tried the other day and he had a glorious time. They are quite tasty too. Make these as spicy or salty as you want. Change the seasonings for totally different snack. Please note that they can quickly go from baked to burnt.

Ingredients Nutrition


  1. Preheat oven to 400°F.
  2. Stack the slices of cheese and cut into 16 small squares.
  3. Separate the pieces and place next to each other on a flat surface.
  4. Combine the salt, chili powder and garlic powder.
  5. Sprinkle seasoning mix onto cheese.
  6. Toss the cheese to thoroughly season both sides of cheese.
  7. Arrange the cheese squares on a parchment-lined baking sheet, leaving a little space between the squares.
  8. Bake about 7 - 7 1/2 minutes, until well-browned and crispy.
  9. Cool completely (they will crisp a bit as they cool).
  10. Store in airtight container on countertop.
  11. Note: watch carefully as undercooking will yield soggy puffs and overcooking will yield burnt crisps.
Most Helpful

I was delighted to find this recipe because my DS loves goldfish but we can't ge them where we live. The taste was identical even though it didn't have the crunch of the cracker part. We loved it. Thank you for a wonderful recipe.

Krista Roes January 18, 2009

These are very good! They puff up, so make sure to leave lots of space inbetween them. I didn't, and mine all ran together, although I was able to cut them apart after baking. Note that you do want them to get brown, even dark brown, the browner they are, the crunchier they are, you just don't want them to get black, haha! Also, season with an easy hand, the cheese is already pretty salty. I will definitely make these again.

Michelle Berteig February 07, 2006

These are really tasty! They started getting a bit too dark after about 5 mins but they were yummy none the less. I used old bay seasoning on them and it provided just the right spice/salt/pepper taste. Thanks for sharing this recipe.

Gina*S May 23, 2005