Friday, January 15, 2010

Experiment: Cheese Crisps

I have a thing for cheese. It's genetic, really, but the end result is that I usually have about 5 kinds of cheese in my fridge. Since cheese = happiness, my fridge is almost heaven. If I kept all of the alcohol in one place, and put it all in the same fridge as my cheese, it WOULD be heaven and I would have to move in.

Right now, 3 of those cheeses are shredded. Not sure how that happened, but I don't ask for detailed history before I eat cheese, I just eat it. Except that a few nights ago, I had memories of these awesome Parmesan cheese crisps I made to go with a butternut squash soup once upon a time. And suddenly that was nothing more important than ANYthing in the world. I must have cheese crisps!

Since I couldn't decide which cheese to use, I went with a variety pack: a couple of Parmesan, a few Mozzarella, and a few "taco blend". The Parmesan ended being my least favorite, so I made some bigger ones of the other flavors and munched happily on cheese for awhile. And then the happiness was inside me and I didn't have to move in the fridge, and we (the cheese & me) lived happily ever after. Amen.

Cheese Crisps.

Shredded Cheese

Get your oven up to 400.

Make small mounds of shredded cheese.

Bake until it's completely melted and has been bubbling along and starting to get dark.

These are not done:

These are:

Blot up the grease and then forget that you had to do that, because you just made your cheese better for you by cooking out the grease!

Let cool on a rack, or drape over a rolling pin to get perfect cups for dipping.

Next time these babies will be filled with some guacamole

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