Thursday, May 10, 2012

Cheese Crisps

One of our newest favorite quick snacks. My daughter had a 17th birthday party at our house. We had snacks out, and this was one of them that Courtney could have as well as 2 of her gluten free friends. We also had salsa and a big bowl of tortilla chips. The cheese crisps were the first to go, and at the end of the night I still had a big bowl of tortilla chips. Everyone who has tried them has loved them. So try this for something new and as an alternative.

Cheese Crisps

Shredded Cheese
Parchment Paper
Seasonings (optional)

Heat oven to 350 degrees.
Shred cheese onto parchment paper that has been placed on a cookie sheet. Spread out in a thin layer.
You can add any seasonings you want... 
garlic powder, cayenne pepper for kick, basil, chili powder etc.
Plain is good also.

Cook for about 5-7 minutes. You can see below that I put a little to much cheese on. So the
edges were crisp, but the middle was firm but not crispy. In this case, you can cut them into 
pieces with kitchen shears (see below). Put them back on the cookie sheet and put under the
broiler for a few seconds until they are cooked more. You can also flip them if need be.

Cut cheese into strips and then into squares (or triangles).

You can see why the parchment paper is important. The excess oils stay on the parchment
paper. Foil or cooking spray does NOT work.

Put them in a bowl and serve.

You can use store bought already shredded cheese, but check the ingredients
as most of that has potato starch to keep it from sticking together. Using just
a regular block of cheese ans shredding your own is better for you  :)

And even before I have posted this, all my cheese crisps I made for this post are
gone and they are asking for another batch.

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