Baked Cheese Crisps Recipe

Servings :4 servings

Prep Time 5

Cook Time 7

Total Time 12

Preheat the oven to 400℉/204℃—line 2 baking sheets with parchment paper.
Shred the cheese and mix it together in a bowl.
¾ cups aged cheddar, ¾ cups parmesan
Add small mounds of cheese to the baking sheets. Use approximately 1 tablespoon of cheese for each pile. Space them about 2 inches apart (5cm)
1 tablespoon Italian seasoning blend
Bake for 6-8 minutes—until the edges start to brown. Watch them closely.
Allow the baked cheese crisps to cool for a few minutes on the baking sheet. Use a thin spatula to remove the cheese crisps and set them on a paper town to cool.

Shred your own cheese – Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
Use parchment or silicone mats – Keeps crisps from sticking and helps them bake evenly.
Space them out – Cheese spreads as it bakes, so leave 2 inches between mounds.
Watch the bake time – Crisps can burn quickly; pull them when edges are golden brown.
Cool before storing – Store only when completely cooled to keep them crunchy.
For taco shells – Make larger mounds and shape while warm and pliable. Hang over the handle of a wooden spoon balanced between 2 cans.