Roasted Cheese Crisps
photo by Juenessa
- Ready In:
- 30mins
- Ingredients:
- 3
- Serves:
-
8
ingredients
- 12 12 ounces aged monterey jack cheese, chilled or 12 ounces manchego cheese, in one piece chilled
- 2 tablespoons flour
- 1⁄3 teaspoon ground red pepper
directions
- Heat the oven to 375°.
- Shred the block of cheese lengthwise (longer shreds work better) using a box grater with holes about 1/4-inch wide.
- Place in a medium bowl.
- Sprinkle with the flour; toss gently with a fork to coat the cheese.
- Sprinkle with the red pepper, toss again.
- Place a silicone baking mat or a sheet of parchment paper on a 16 1/2-by-11 1/2-inch sheet pan.
- Scatter half of the cheese evenly over the mat.
- Shake 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.
- Bake until the cheese is molten and golden brown, about 14-15 minutes.
- Remove from the oven; cool.
- Blot up any grease with paper towels.
- Break the crisp into large pieces; arrange on a platter.
- Wipe off the baking mat and repeating with the remaining cheese.
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Reviews
-
These are really good and hold up well for about a week! I'm going to suggest using reduced sodium cheese if you can find it (at least for the cheese I used) because it was in your face salty, but not in a terrible way, I'll just have to experiment with different cheeses (I used extra sharp cheddar). Also, do NOT substitute red pepper flakes for ground red pepper because the flakes will burn. (Been there, done it!) Great recipe though, I can't wait to experiment with it. Thanks for sharing!
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My 7 year old twins can barely keep their hands off these cheese crisps and they are only 15 minutes out of the oven! I have always liked to cook cheese in the microwave until it is crunchy, but have only made it 4 ounces at a time. This recipe is wonderful because it is such a big batch and also I love the kick of the ground red pepper! I used sharp cheddar cheese and cooked all 12 ounces on one cookie bar pan. It took the cheese about 20 minutes to get to that crunchy, golden brown state. I will definitely be making it this way again. Thanks, Hey Jude!
Tweaks
-
These are really good and hold up well for about a week! I'm going to suggest using reduced sodium cheese if you can find it (at least for the cheese I used) because it was in your face salty, but not in a terrible way, I'll just have to experiment with different cheeses (I used extra sharp cheddar). Also, do NOT substitute red pepper flakes for ground red pepper because the flakes will burn. (Been there, done it!) Great recipe though, I can't wait to experiment with it. Thanks for sharing!
RECIPE SUBMITTED BY
Hey Jude
Winter, Wisconsin