Smoked jack cheese turned into cheese crispy's
Instructions: Preheat oven to 350. Grate smoked or regular cheese on parchment paper (very important, do not use foil or wax paper). Leave 2-3 " between each pile for they will spread out. Topped with a little dry herb such as thyme and pepper. No salt because cheese is typically already pretty salty. Cook 6-8 minutes, watch carefully to not let it burn. Take out when brown and bubbly. That's it. Any firm cheese will typically work. You can put extra crispy's in a ziplock for next day's breakfast, lunch & dinnah!
Very useful recipe when the spouse starts complaining "Honey, we have too much smoke cheese in the fridge". This will quiet them down big time.
Tapayakin' from my iphone
Instructions: Preheat oven to 350. Grate smoked or regular cheese on parchment paper (very important, do not use foil or wax paper). Leave 2-3 " between each pile for they will spread out. Topped with a little dry herb such as thyme and pepper. No salt because cheese is typically already pretty salty. Cook 6-8 minutes, watch carefully to not let it burn. Take out when brown and bubbly. That's it. Any firm cheese will typically work. You can put extra crispy's in a ziplock for next day's breakfast, lunch & dinnah!
Very useful recipe when the spouse starts complaining "Honey, we have too much smoke cheese in the fridge". This will quiet them down big time.
Tapayakin' from my iphone
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