ROASTED CHEESE CRISPS
These cheese crisps are very versatile....sprinkle them into a green salad, use with hors d'oeuvres, serve with cocktails, use as a garnish on macaroni and cheese, or just snack on them! Lots of different cheeses could be used, just make sure you use a hard cheese....if it's too soft it will just melt and spread to form a uniform sheet of cheese in your pan. Play around with the flavorings too...I've just added the red pepper but you can use sweet or hot chile powder or add some cumin, fennel or coriander seeds, lightly crushed. Herbs likie rosemary or thyme can be added as well.
Provided by Hey Jude
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 178.7, Fat 14.1, SaturatedFat 9, Cholesterol 44.6, Sodium 264.1, Carbohydrate 2.1, Fiber 0.1, Sugar 0.2, Protein 10.8
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