I am not recreating the wheel of cheese here but I think I have made making cheese chips easy and tasty.
Be sure to dunk these chips in my wonderful Amazing Salsa. The possibility are ENDLESS with these chips but here are a few other dunking ideas:
- Chicken Salad
- Egg salad
- Tuna Salad
I hope you enjoy. Everyone needs a little crunch in their life! 🙂
Makes about 24 chips
8 oz. block of extra sharp cheddar cheese (I used Cabot's)**
**Use monterey cheese for a milder, less salty chip (my new favorite)
Preheat oven to 350 degrees F. Slice cheese about 1/8-1/4 inch thick (I used a handheld cheese slicer) and place on parchment lined cookie sheet.
Bake for 8-10 minutes then turn off oven and leave for another 5-6 minutes or until slightly brown but not burned. Carefully remove (you can blot oil with paper towel) and cool on drying racks lined with paper towels. Once cool, store in air tight container.
For maximal crunch, remove from container right before serving. DO NOT REFRIGERATE!!
** You can also microwave them on a piece of parchment paper until the cheese hardens. Depending on the size of your cheese slice, this can take from 30-45 seconds.
