cheese crisps

Cheese Crisps


  • 2 ounces Colby-Jack or Monterey-Jack cheese sliced into 1/8-1/4 inch slices about 1.5″ square


Preheat oven to 400 degrees F.

Arrange the cheese slices on another parchment paper-lined baking sheet in rows—without any seasonings.

Bake until well-browned and crispy, about 7 and 7 1/2 minutes. If undercooked, they’ll be soggy, so don’t be afraid to check them and put them back in for more time, if needed.

Cool the crisps completely before serving—as they cool, they’ll crisp up quickly. Store on the counter in an airtight container for a few days.

Note:  I cut some slices too thick and also placed them too close together on the parchment sheet.  Not to worry, though – they were still delicious.

Much of the oil in the cheese will bubble out.  Quickly dab the cheese with a paper towel to soak up the oil.

Of course, I’m a Cheese Lover – and I really loved these crisps.

For the life of me, can’t recall where I obtained the recipe (on the internet).  Thank you – Cheese Crisp Cook, whoever you are!!

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