DIY Cheese Crisps
Servings 24 Crisps
Ingredients
- 2 Cups grated cheese of choice*
- Topping ideas: cooked bacon, cooked sausage, pepperoni, roasted veg (broccoli, squash, mushrooms, asparagus), dried fruit (dates, cranberries, apricots), sun dried tomatoes, pickled jalapenos (pat dry).
- *Any cheese will work! Cheddar, mozzarella, parmesan, etc…
- Note: just make sure whatever you’re topping it with has the water cooked or dried out of it (no raw fruits or veggies). If topped with sausage, bacon, or pepperoni, fry them in a pan to cook through and cook some of the oil out.
Items you can prep ahead (optional)
- Cook/prep your toppings
- Grate 2 cups cheese
Instructions
- Preheat oven to 375F. Line a baking sheet with parchment paper.
- Add about 1 tablespoon mounds of cheese, placing them about 2-inches apart (you should be able to fit 4 rows of three!). Add toppings on top.
- Bake for 15 minutes, or until the cheese is light golden on the edges and the center feels hardened (it’s okay if it’s a bit soft in the middle, but if you want super crunchy you could bake longer, just don’t burn them!).
- Let cool for 10 minutes to crisp up before serving.
Notes
Substitutions:
- The only way to make these vegan is to try using a vegan cheese alternative.
Storage:
- Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to 7 days.
Leftovers + Repurposing:
- Crumble and use as a salad topper.
- You can eat these cold right out the fridge!