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Cheese Crisps




Source of Recipe


Shanny


Recipe Introduction


I've used cheddar, longhorn colby, pepper jack, provolone . . . and they're wonderful. Be sure to use parchment paper or a silicon sheet on the pan when you make these, because they'll glue to the pan if you don't.


List of Ingredients




Cheese of your choice, either slices or grated
Seasonings of your choice; herbs, spices, seeds (caraway, sesame, whole flax seed)
Parchment paper (absolute necessity)



Recipe



Take slices of cheese or flat piles of shredded cheese; arrange about 3/8 to 1/2 inch apart on parchment paper-lined cookie sheet & bake at 350F for about 15 minutes until they get crisp. For a more chip-size crisp, cut the slices in quarter wedges before you bake them. You wouldn't think they'd get as crisp as they do, but if they're chewy at first, just bake 'em a little longer. Because a significant amount of fat renders out as they bake, I then drain them on paper towels after they're cooled & crisp.

These are greatly improved by adding a sprinkling of seeds before you bake them too. I love cheese so I don't use much other seasoning, but the seeds are a great addition. I really love 'em with whole flax seed.