Ingredients
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12
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2
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1/3
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-
-
-
-
-
-
-
-
-
-
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Directions
Roasted Cheese Crisps,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 used) because it was in your face salty, but not in a terrible way, I’ll just have to experiment with different cheeses (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!,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 used) because it was in your face salty, but not in a terrible way, I’ll just have to experiment with different cheeses (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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Steps
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1
Done
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Heat the Oven to 375. |
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2
Done
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Shred the Block of Cheese Lengthwise (longer Shreds Work Better) Using a Box Grater With Holes About 1/4-Inch Wide. |
|
3
Done
|
Place in a Medium Bowl. |
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4
Done
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Sprinkle With the Flour; Toss Gently With a Fork to Coat the Cheese. |
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5
Done
|
Sprinkle With the Red Pepper, Toss Again. |
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6
Done
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Place a Silicone Baking Mat or a Sheet of Parchment Paper on a 16 1/2-by-11 1/2-Inch Sheet Pan. |
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7
Done
|
Scatter Half of the Cheese Evenly Over the Mat. |
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8
Done
|
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. |
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9
Done
|
Bake Until the Cheese Is Molten and Golden Brown, About 14-15 Minutes. |
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10
Done
|
Remove from the Oven; Cool. |
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11
Done
|
Blot Up Any Grease With Paper Towels. |
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12
Done
|
Break the Crisp Into Large Pieces; Arrange on a Platter. |
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13
Done
|
Wipe Off the Baking Mat and Repeating With the Remaining Cheese. |
