Stepping Stones Cheese Chips (Printable)

Cheese rounds paired with blue corn chips, chives, and pomegranate seeds for a colorful, easy-to-serve appetizer.

# What you need:

→ Cheeses

01 - 5.3 oz goat cheese log
02 - 5.3 oz well-chilled brie cheese
03 - 5.3 oz smoked gouda

→ River Base

04 - 5.3 oz blue corn tortilla chips

→ Garnishes (optional)

05 - 2 tbsp fresh chives, finely chopped
06 - 1 tbsp cracked black pepper
07 - 2 tbsp pomegranate seeds
08 - 2 tbsp honey

# Directions:

01 - Slice each cheese into 0.4-inch thick rounds to resemble stepping stones. Chill slices for 10 minutes if needed for easier handling.
02 - On a large serving platter or board, arrange blue corn tortilla chips in a winding river pattern.
03 - Place the cheese rounds in a stepping-stone path across the chips, alternating cheese types for visual appeal.
04 - Sprinkle chopped chives and cracked black pepper over the cheese rounds. Scatter pomegranate seeds along the ‘river’ for added color.
05 - Lightly drizzle honey over the cheese if desired. Serve immediately.

# Expert tips:

01 -
  • It looks like you spent hours preparing when it actually takes 15 minutes flat.
  • Three completely different cheeses give you an excuse to taste-test as you slice.
  • The blue corn chips add a subtle sweetness and earthiness that regular chips can't touch.
02 -
  • Slice your cheeses when they're properly chilled or they'll smear and tear instead of cutting cleanly—even 10 minutes in the fridge makes a difference.
  • Assemble everything right before serving because goat cheese can absorb chip flavors if left sitting too long, and the chips lose their crunch near any moisture.
03 -
  • If you're making this for a crowd and worried about timing, slice all your cheeses an hour ahead and keep them on parchment in the fridge—they won't dry out or stick together.
  • Warm cheese rounds lose their appeal, so serve this from a cool platter and keep everything on a bed of ice underneath if you're at an outdoor event.
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