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Cheese Crispy

The clever cat eats cheese and breathes down rat holes with baited breath.

-W. C. Fields

OLYMPUS DIGITAL CAMERAIt is not hard to make a cheese crispy.

Takes about six minutes to make them start to finish.

My crew loves a cheese crispy with a homemade soup, stew or salads.

Just another fun addition to a meal in the place of a crusty French bread or crouton.

Works exceptionally well as a cover when I serve a cup of soup and sandwich for lunch, to keep the soup toasty.

Who knew?!

Nice part is that it takes one main ingredient, a wee bit of patience and a broiler setting on your oven or toaster oven to make a yummy cheese crispy or two.

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I cover my cookie sheet in parchment paper.

Makes for a zero fuss, less stuck to the pan clean up experience that will make your inner lazy jump for joy.

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Today I happen to have some delicious Cheddar Jack Cheese in the fridge so we’ll use that.

I do like using cheeses that are not the same colors because it produces a prettier effect on the crispy in the end.

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Place a bit of cheese on the parchment covered cookie sheet.

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There is no rule as to how much cheese you should use because it really depends on how large or small you would like it to be. For the pictures here, I believe I used about 1/4 Cup of Cheese per each cheese crispy.  It spreads just a little bit when heated so make sure you give each pile of cheese a little room between each other.

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I like to sprinkle each bit of cheese with a pinch of garlic salt before it goes into the oven.

Turn those broilers on HIGH, Friends! We’ve got cheese to melt!

Pop that cheesy cookie sheet into the oven.

Stay right there.

Don’t move buster!

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Cheese crispy takes just a couple minutes to crisp so you don’t want to walk away from the cheese, least it goes WAY to far too fast.

Burnt cheese doesn’t smell good.

So… stay there and keep an eye on the browning process.

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I usually do one batch that is lightly toasted/ more fluffy and one that is a bit more well done because both are a favorite here.

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When they have achieve the level of crispy you desire, remove them from the oven and let them sit for about 2-3 minutes or until they have cooled so you can remove them.

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I like to serve them right away but should you want to make them ahead of time there are a couple things to remember.

*They will get more crispy when cooled all the way so ’tis better to not over cook

*Removing them from the parchment paper will help them not to stick when cooled so put them on a wire rack until cooled and then store with a layer of parchment between each.

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Ta-Da! Simple but tasty cheese crispy!

It is a favorite of both kids and adults so don’t be afraid to melt some wicked cheese.

Love,

Meg xoxo

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1 comment

  1. Lorinda - The Rowdy Baker

    How easy is that? What a wonderful idea, Meg!

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