Cheese Crunchies


Sometimes I just need something crunchy.  When we gave up grains, that meant no more tortilla chips and that meant no more nachos.  Fortunately, I discovered these little things and now I have something crunchy to convey that hot sauce, guacamole or taco meat to my mouth!  They’re also good for just snacking on their own or for making little sandwiches with some slices of meat and maybe roasted sweet peppers…mmmmmm. My kids like them with pizza sauce and pepperoni slices.

Here’s the recipe:

Shredded cheese – cheddar, mozzarella, colby jack…whatever you have.
Optional seasonings – chili powder, Italian seasoning, garlic powder…whatever you like.

Preheat oven to 400.  Toss the shredded cheese with the seasonings if you are adding any.  Line a baking sheet with parchment or a silicone liner.  (Do not try this with foil.  You’re welcome.)  Place the shredded cheese in little piles, no more than a tablespoon each, about three inches apart on the sheet and bake for about 10 minutes.  Just keep an eye on them – they will spread out and start to brown.  The browner they are, they crunchier they will be.  You may have to experiment a few times to get them to just the right texture.  Remove and slide the parchment or silicone liner onto your counter with the crunchies still on it.  Let them cool for several minutes, then transfer onto paper towels to soak up extra oil.  Eat as they are or get creative with them!  I found that these keep nicely in a Ziploc bag if I pop them back into the oven for just a minute or two to re-crisp them.


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