Skip to main content

Cheese Crisps

     This recipe is a favorite of me and my family. This is a very simple recipe that is fun to make for a quick homework or lounging snack.

     I remember when I first made these. I had seen a video of someone making these, so I had taken a block of cheese, cut it up, and starting baking it. I can't remember if I looked up a recipe, or if I had watched the video of them baking it. So this is my version of cheese crisps.




Special ingredients or tools: none
INGREDIENTS
1 block of cheese ( I use cheddar and pepper jack.)
Salt
Any other seasonings you will like! (I use red pepper flakes to add some spice.)

TOOLS
Baking sheet
Knife
Cutting board
Parchment paper
Oven mitts

INSTRUCTIONS
1. Preheat the oven to 400 degrees Fahrenheit or approximately 200 degrees Celsius. Prepare baking sheet by cutting and placing parchment paper on the pan. 

2. Cut the block of cheese into slices, then cut them into squares.

3. Place each square on the baking sheet and space them about an inch apart. Sprinkle with some salt and any other seasonings you will use.

4. Bake for five to ten minutes, or until they look like little puddles. Scrape them with a fork to see if they are crispy enough. (You can also make them extra crispy by baking them a bit longer!) 

5. Take them off of pan and repeat as many times as you like. (You can do a different seasoning with each batch you make!)



Enjoy while with family or doing homework!
I hope this recipe worked out for you! Enjoy and happy baking! (Feel free to leave recipe suggestions in the comments!)

Labels:

Comments

Post a Comment

Popular posts from this blog

Mediterranean Leftover Chicken and Orzo Pasta Salad

     This year I'm going to do a new recipe every month. My mom recently bought this new recipe box with different summer recipes for 12 weeks. (Here's the link: https://shop.passionatepennypincher.com/products/summer-menu-plans  So now for every month in the year, I'm going to post a new recipe that I have made this year. This recipe is simple and delicious, perfect for summer (or a Florida winter!)  I got this recipe from the Passionate Penny Pincher summer meal planning pack. Special tools or ingredients: crumbled feta, kalamata olives, Greek dressing, and marinated artichoke hearts. INGREDIENTS   1 cup leftover cubed grilled chicken breast, cut into bite-sized pieces (I didn't use the chicken, and it tasted fine.) 1 1/2 cups uncooked orzo pasta 6 oz jar marinated artichoke hearts, drained (you can save the marinade for a dressing!) 1 1/2 cups diced cucumber 1/2 pint grape tomatoes, cut in half 1/2 cup kalamata olives 1/2 cup crumbled feta cheese 1/4 cu...
1 comment
Read more

Leftover Dough Jam Pockets

      Hello my fellow bakers! This week's post will be about using leftover dough! This recipe akes a perfect sweet breakfast!        This sort of ties back to my tart recipe. If you have any leftover dough from a pie or a tart, this is one way to use it. Let's get started! Special tools or ingredients: none INGREDIENTS Leftover dough  Any flavor jam or preserves Milk (optional) Egg (optional) Coarse or regular sugar (optional) TOOLS Baking sheet Pastry brush Cup or cookie cutter INSTRCUTIONS 1. Preheat oven to 425 degrees Fahrenheit or 220 degrees Celsius. 2. Roll out leftover dough and cut out ad many 4 inch circles you can with a cookie cutter or the top of a drinking glass. Flatten it out a bit with you hands. 3. Place one on a plate or baking sheet and place one teaspoon full of jam in the middle. Fold the bottom up, then fold the sides in at an angle, or simply fold it in half ad close with pressing the tips of a fork on the edges. Repeat wi...
3 comments
Read more

Fluffy Blueberry-Lemon Pancakes

 Pancakes are quite easy to make if you do it right. They are also very versatile, and you can add chocolate, nuts, and, specifically in this recipe, blueberries and lemon. This is a very nice breakfast for a special morning, or just a slow morning!  This is recipe number four in my fall recipe series, and you can skip adding the blueberries and lemon if they are not in season, and just stick to the spices for a full-fall pancake. This recipe is perfect for September.   I got this recipe from The Complete Cookbook for Young Chefs (I altered the recipe quite a bit, but it is very loosely based on it.) Special tools or ingredients: blueberries and lemon Ingredients 1 cup all-purpose flour 2 tbsp. sugar 2 tsp. baking powder 1/4 tsp. baking soda 1/2 tsp. salt 3/4 cup milk 1 large egg 2 tbsp. oil (Vegetable, canola, and olive work well.) 1/4 tsp. vanilla extract (You can also use almond extract and it still tastes amazing!) Butter (The original recipe said oil spray, but butte...
Post a Comment
Read more