National Cheese Lover’s Day – Cheddar Crisps

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.

cheddar crisps

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.

cheddar crisps

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.

cheddar crisps

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!)

cheddar crisps

© Copyright 2020 The Lazy Gastronome

Cheddar Frico (Crisps)

Cheese baked into tasty little wafers.

  • 2 cups grated cheddar ((I used extra sharp))
  • 2 Tablespoons all purpose flour
  • 1/4 teaspoon cayenne pepper
  1. Start by grating the cheese. Place it in a bowl.

  2. Using your hands, toss the remaining ingredients into the bowl with the cheese. Make sure the cheese pieces are all coated with the flour.

  3. Preheat the oven to 375° – cover a baking sheet with parchment paper.

  4. Place small mounds of the cheese mixture on the paper, about 2 inches apart. 

  5. Bake for about 5-8 minutes, or until the cheese is melted and starting to brown around the edges. 

  6. Remove from the heat and allow to cool.

  7. Store air-tight. 

© Copyright 2020 The Lazy Gastronome

Here are some things that are perfect to use for this recipe!

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