Cheese Crisps

Serves: 4

Again - Grandma's recipe - she made these all the time, but not in rounds. She sprinkled Sharp Cheddar Cheese onto the pan and baked it until crisp. She then broke the cheese into smaller pieces for eating. The rounds are lacy and beautiful and I prefer to serve them to guests, but if I am in a hurry - the broken pieces taste as wonderful as the rounds.

Yield: 8 or 9 crisps, 2 per person
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1/2 cup grateable cheese, Parmesan, Cheddar, Manchego, (grate your own - don't use the already grated in the bags.)
parchment paper


Heat the oven to 350°F, and line a baking sheet with parchment paper (see notes beow). Form about 1 tablespoon of the cheese into a thin circle (see notes below) on the parchment paper; repeat with the remaining cheese, leaving 2 inches between circles. Bake until the cheese is golden brown and lacy, 5 to 10 minutes. Cool on the baking sheet, then serve.

NOTES: Parchment paper is useful almost any time you’re baking—it does a way better job of preventing cookies, cakes, and breads from sticking to the pan than a layer of oil does. But it’s not merely useful here; it’s crucial. If you don’t first line your cookie sheet with parchment, your cheese will harden semi-permanently onto it and require vigorous scraping to get off.

Construct your rounds of grated cheese carefully. Make them very flat circles, not mounded heaps. They will spread out as they bake, but they need to be wispy to begin with, or else they’ll remain gooey in the middle and burn around the edges. Aim for a single layer of shreds with some gaps between the morsels of cheese.


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