1/1 Photo of Roasted Cheese Crisps
Hey Jude's Note:
These cheese crisps are very versatile....sprinkle them into a green salad, use with hors d'oeuvres, serve with cocktails, use as a garnish on macaroni and cheese, or just snack on them! Lots of different cheeses could be used, just make sure you use a hard cheese....if it's too soft it will just melt and spread to form a uniform sheet of cheese in your pan. Play around with the flavorings too...I've just added the red pepper but you can use sweet or hot chile powder or add some cumin, fennel or coriander seeds, lightly crushed. Herbs likie rosemary or thyme can be added as well.
My Private Note
Units: US | Metric
- 1Heat the oven to 375°.
- 2Shred the block of cheese lengthwise (longer shreds work better) using a box grater with holes about 1/4-inch wide.
- 3Place in a medium bowl.
- 4Sprinkle with the flour; toss gently with a fork to coat the cheese.
- 5Sprinkle with the red pepper, toss again.
- 6Place a silicone baking mat or a sheet of parchment paper on a 16 1/2-by-11 1/2-inch sheet pan.
- 7Scatter half of the cheese evenly over the mat.
- 8Shake the pan gently to even the cheese out. Or, you can spread the cheese mixture into circles, any size you wish, from 3 inches to 10 inches in diameter.
- 9Bake until the cheese is molten and golden brown, about 14-15 minutes.
- 10Remove from the oven; cool.
- 11Blot up any grease with paper towels.
- 12Break the crisp into large pieces; arrange on a platter.
- 13Wipe off the baking mat and repeating with the remaining cheese.
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Nutritional Facts for Roasted Cheese Crisps
Serving Size: 1 (44 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 178.7
- Calories from Fat 127
- Total Fat 14.1 g
- Saturated Fat 8.9 g
- Cholesterol 44.6 mg
- Sodium 264.1 mg
- Total Carbohydrate 2.0 g
- Dietary Fiber 0.0 g
- Sugars 0.2 g
- Protein 10.8 g