Cheese Crisps

Swiss & Cheddar Cheese Crisps

Preheat oven/convection oven to 400 degrees.
Cover baking sheet with parchment paper.

While oven is heating take the medium to hard cheese of your choice and slice thinly. (I use the thinest setting on my cheese slicer which is probably about 1/8″)

Place small slices about an inch apart on parchment covered sheet. Leave more space if your slices are larger since they do spread out.

Sprinkle lightly with garlic salt, hot salt, ranch seasoning, or other seasoning or herb of your choice.

Place sheet in oven and bake for 4-6 minutes or until edges are browned.

Remove from oven and let cool.

*These may be shaped by immediately draping over rolling pin, bowl, etc or using fingers. These cool very quickly so shape fast!

Great plain or with dip for snacking, or in soups or salads like croutons.

**VARIATION: If you prefer to use shredded cheese mix seasonings and shredded cheese then place in gently flattened mounds on parchment. This method is great if you will be making larger crisps to shape as bowls for salad, etc. Large crisps should be 2-4 inches apart for baking.

Published on April 29, 2010 at 5:00 pm  Leave a Comment  

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