Heres the trouble folks; once you start making cheese chips you will never stop. Even with the best intentions, “I’ll just eat a few and save the rest to serve with dinner tomorrow” ultimately you will eat too many and spread the addiction to others.
Usually, we see parmesan chips, which are delicious, mind you, but they aren’t the only cheese in the ballgame when it comes to crisp, light, flavourful homemade cheese crisps. Like usual I’ve done the experimenting for you and tried chips at different temperatures made of various cheeses including parmesan, extra old cheddar, medium cheddar, handeck, asiago, and a mix.
My favourite are the chips made from extra old cheddar (made by my local cheese shop Jenson’s and aged 2 years I believe. And don’t worry about it being orange- like most Canadian cheese makers, they use a vegetable based natural colouring). They are more crisp than asiago whichs tend to have the tiniest bit of chew and cheaper than parmesan chips, which I like almost as much.
*Some recipes said to use a mix of finely grated cheese and coarse and after trying both I can tell you this is horseshit and it doesn’t matter. Grate it however you want!
The recipe is so simple I’m not sure you can call it a recipe, but here it is! I recommend serving these (or at least planning to before you scarf them all down yourself) with Roasted Tomato Soup.
Grated cheese of choice *
Preheat oven to 400f
Line baking sheet with parchment and use tablespoon to make cheese mounds. Bake for 4-6 minutes or until starting to bubble – stay close and don’t overcook!
Let cool on the cookie sheet a few minutes- they will crisp up when cool.
Store leftovers (ha!) in a glass jar with a paper towel in the fridge for up to a week.