If there’s a loaf of sourdough (or any crusty bread) handy in the kitchen, there’s no better snack than a deliciously golden, spicy sheet pan chili cheese bread. After compiling a few slices made with readily available pantry ingredients, the bread goes into the oven stacked with bold flavors, and comes out 12 minutes later as gooey but crunchy toast filled with delicious layers of spice running through the bread and cheese.

As a certified heat lover, I like using a mixture of traditional olive oil, Sambal Oelek chili paste, and an optional sprinkle of cayenne pepper to make the chili cheese bread well north of warm. If you are looking for just a little spice on your palate, then I recommend a bottle of chili infused olive to use instead of the more heat seeking items. I also recommend that you put the olive oil mix directly onto the bread before you add the cheese, as it seeps into the bread as it cooks and makes it taste super soft and yummy!

Chili alone may overpower from a flavor and heat perspective, so I like to take fresh parsley from the garden and add it to the mix along with Kosher salt and pepper, some hot paprika (again, you can substitute it for sweet paprika to cut the heat), and a bit of onion powder for flavor balance. There’s plenty of room to innovate with other herbs and spices should you wish.

As for the cheese, you have carte blanche to use your favorite! For this recipe I opted for a packet blend of shredded cheese that included cheddar, parmesan, and mozzarella. This combo guarantees a great, slightly sharp flavor, but also melts delightfully as it cooks. If you sprinkle bread crumbs on top, you’ll find the cheese browns to a lovely golden hue while soaking up any excess oil.

Sheet pan chili cheese bread makes a delicious snack that takes little time and effort when plonked on a sheet pan and put in the oven. You can also use it like garlic bread for accompanying pizza and pasta, and it’s useful in large batches when you have guests.