Roasted Cheese Crisps Food

BAKED CHEDDAR PARMESAN CHEESE CRISPS

Steps:

• Preheat the oven to 400 degrees F (204 degrees C). Line a large baking sheet with parchment paper.

PARMESAN CRISPS

Steps:

• Preheat oven to 400 degrees F.
• Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
• Bake for 3 to 5 minutes or until golden and crisp. Cool.

JALAPENO CHEESE CRISPS

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with silicone baking mats or parchment paper.
• Sprinkle the jalapeno slices around one of the prepared baking sheets in a single layer. Bake for 7 to 9 minutes; this will remove some of the moisture from the jalapeno and help ensure your cheese crisps live up to the crisp in their name. Transfer to a bowl.
• Meanwhile, mix the cheeses together in a medium bowl.
• Using a tablespoon measure, spoon mounds of the cheese mixture onto the lined baking sheets, 1 to 1 1/2 inches apart from each other. Press a jalapeno slice into the center of each mound. Bake until golden and crisp, 10 to 12 minutes.
• Allow the crisps to cool slightly before handling, then serve. Or let cool completely and store in an airtight container.

ROASTED CHEESE CRISPS

Steps:

• 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.

UNBELIEVABLE CHEESE CRISPS

Steps:

• Mix dry ingredients.
• Melt butter and stir in, working with hands to make a soft dough.
• Form into 1 inch balls.
• Place on an UNGREASED cookie sheet.
• Bake 10-12 mins 350°F.
• Serve warm or at room temperature.

LOADED BAKED POTATO CHEESE CRISPS

Steps:

• Heat oven to 375°F.
• Combine ingredients.
• Drop into 44 mounds, 1 inch apart, onto parchment-covered baking sheets, using about 1 Tbsp. cheese mixture for each mound. Flatten slightly with back of spoon.
• Bake 5 to 8 min. or until golden brown. Cool on baking sheet 2 min. Remove to wire racks; cool completely.

CHEESE CRISPS

Steps:

• In a bowl, cream the butter until fluffy. Slowly mix in the flour, salt and cayenne pepper. Stir in cheese and cereal. Shape into 1-1/2-in. balls and place on ungreased baking sheets. Bake at 350° for 15-17 minutes or until lightly browned. Serve warm or cold.