Link to Original Recipe
About this recipe
These cheesy crisps or chips or crackers are insanely delicious, no matter what you want to call them! They are incredibly versatile and a fantastic recipe should you have cheeses left over that are about to go bad.
You can store the cheese crackers in an air-tight container in the fridge for several days. Mine never make it for more than 3 because they are just too good. If you manage to keep them longer, let me know!
Cheese Crackers
Ingredients
- 100 g Cheddar, grated
- 100 g Mozzarella, grated
- 1 tsp ground garlic
- 1 tsp paprika powder
- pepper to taste
Instructions
- Mix the grated cheeses in a big bowl. The spices will stick better to the cheese if you leave the mixture to warm up a bit.
- Pre-heat the oven to 200 degrees Celcius.
- Add the garlic and paprika powder and freshly ground pepper to the mix. Stir well.
- Place the mixture in small heaps on a baking sheet. 1 tablespoon is enough per portion. Leave plenty of space. I used two large baking trays for this recipe.
- Bake the cheeses until they have melted into flat crackers. It takes about 10 minutes but start checking after 7 minutes and keep checking frequently because cheese burns easily.
Variations
Cheeses
If you click on the link to the original recipe that inspired mine you’ll see that the people in the video used completely different cheeses. I had never heard of any of them, which is why I tried it with cheddar and mozzarella instead. The point is that you can experiment!
The results will vary depending on what cheeses you use. For example, only cheddar cheese gives you a greasier result. Mozzarella makes the chips softer, which is great if you want to scoop up chunkier dips like Guacamole. Emental gets you a much crunchier and crispier result. Have fun experimenting!
Spices
I used garlic powder, paprika powder and a lot of pepper because these are the spices I enjoy. You can also add cayenne pepper or chilli flakes for a hotter version. If the cheeses are not salty enough for you, you can add more salt into the mix. Be careful with this though because the cheeses loose a lot of liquids during baking so the finished version is always saltier than the pure cheese.
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