Oven-Baked Cheese Crisps
1 Cup Grated Hard Parmesan Cheese (The Real Thing—Not The Powdery Stuff)
1/2 Tsp. Garlic Powder
The cheese needs to be a hard cheese such as parmesan, Romano or asiago in order to make a crispy chip. Cheddar will be more chewy and “lacey,” though still firm. Soft cheeses do not do well as chips. Serving size is listed for 1 Tbsp. piles, but you can make the piles larger if you like, so they form easier into a “bowl” shape for filling with dip, salad or fruit.
2: Place 1 tablespoon of cheese in a small, close pile on a baking sheet covered with a silicone baking mat or parchment paper oiled on both sides.
3: Flatten the tops so they are more or less in an even pile. Make sure there are at least two inches between the piles to allow for spreading.
4: Bake at 350 degrees Fahrenheit for 5 to 6 minutes until they are a light golden brown. The edges will be a little darker. Watch carefully, as this happens quickly.
5: Remove from oven. The chips will be soft when warm so you can mold them into a shape by molding them around a cup, rolling pin, or upturned glass.
6: When dry and crispy, you can spread them with jam or a dip, or whatever you like.
Serving Size: Makes about 16 servings
Number of Servings: 16
Recipe submitted by SparkPeople user CHRISKENANDKIDS.
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