Cheddar Crisps for National Cheese Lover’s Day!
I love cheese! Any kind of cheese – and there are so many kinds! There are more than 1,400 varieties. Cheese has been found as far back in history as 5,500 B.C.!
Made by separating the curds (solids) from the whey (liquid) and then adding salt and curing. Soft cheeses cure in less time than hard cheeses. And it’s not that hard to make! Check out the instructions for both yogurt cheese and farmer’s cheese here. Both are soft cheeses and great on crackers or toast.
Making some creamy soup for dinner? These cheddar crisps are great on the side, on the top or just while you’re cooking. They’re great on salads too. Also call frico, they are super easy to make. You can even add other flavors, like these gouda pecan crisps!
Here’s How to Do it:
Start by grating the cheese. Place it in a bowl. Make sure the bowl is large enough to toss the ingredients together.
Using your hands, add the remaining ingredients into the bowl with the cheese and toss. Make sure the cheese pieces are all coated with the flour.
Preheat the oven to 375° – cover a baking sheet with parchment paper.
Place small mounds of the cheese mixture on the paper, about 2 inches apart.
Bake for about 5-8 minutes, or until the cheese is melted and starting to brown around the edges.
Remove from the heat and allow the cheddar crisps to cool.
Store air-tight. Your cheddar crisps should last a few days (unless you eat them all like I did!)
© Copyright 2020 The Lazy Gastronome
Cheese baked into tasty little wafers.
- 2 cups grated cheddar (I used extra sharp)
- 2 Tablespoons all purpose flour
- 1/4 teaspoon cayenne pepper
-
Start by grating the cheese. Place it in a bowl.
-
Using your hands, toss the remaining ingredients into the bowl with the cheese. Make sure the cheese pieces are all coated with the flour.
-
Preheat the oven to 375° - cover a baking sheet with parchment paper.
-
Place small mounds of the cheese mixture on the paper, about 2 inches apart.
-
Bake for about 5-8 minutes, or until the cheese is melted and starting to brown around the edges.
-
Remove from the heat and allow to cool.
-
Store air-tight.
© Copyright 2020 The Lazy Gastronome
Here are some things that are perfect to use for this recipe!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!
I see these posted all the time. I need to give it a try!
They are super easy – and you can use any kind of semi-hard cheese (or hard cheese). And they are yummy! Thanks for stopping by!
I love love these little chips! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday!
Miz Helen
Thanks Helen – and thanks for stopping by!
I’ve done parmesan but never cheddar and it sounds even better!!
Thanks for sharing at Fiesta Friday!!
Mollie
Thanks Mollie – and thanks for stopping by!
what date is this
National Cheese lovers day is January 20 – not to be confused with National Cheese Day on June 4.
Wow! I would love to taste these in soup and salad!
They are good – and we ate them as a snack too!! Thanks so much for stopping by.
Pingback: Frico Cheddar Straws - a Perfect garnish! - The Lazy GastronomeThe Lazy Gastronome