American Cheese Crisps Recipes

CHEESE CRISPS

Steps:

• In a bowl, cream the butter until fluffy. Slowly mix in the flour, salt and cayenne pepper. Stir in cheese and cereal. Shape into 1-1/2-in. balls and place on ungreased baking sheets. Bake at 350° for 15-17 minutes or until lightly browned. Serve warm or cold.

BAKED CHEDDAR PARMESAN CHEESE CRISPS

Steps:

• Preheat the oven to 400 degrees F (204 degrees C). Line a large baking sheet with parchment paper.

BASIC KETO CHEESE CRISPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
• Arrange Cheddar cheese in 24 small heaps on the prepared baking sheets.
• Bake in the preheated oven until golden brown, about 7 minutes. Cool for 5 to 10 minutes before removing from baking sheets.

AMERICAN CHEESE CRISPS

Steps:

• Sprinkle slice of cheese with pinch or whatever seasoning you want.
• Cut slice into 16 pieces.
• Arrange on the outer edges of a flat, non-stick surface such as a silicone bake sheet or parchment paper about 1.5-2 inches apart. If you use a plate, the slanted edges will cause the cheese to run towards the center. Too close and the pieces with melt together.
• Microwave for 1 minute, it will start to look slightly golden.
• Microwave for an additional 30 seconds, checking to make sure it doesn't burn.
• Remove from microwave and non-stick surface. Let cool. The final product isn't very pretty but for a total of two minutes, this recipe is amazing.

CHEESE CRISPS AND MOCK "GOLDFISH" CRACKERS

Steps:

• Preheat oven to 400 degrees F.
• Stack the slices of American cheese and cut it into 16 small squares. Separate the pieces, and transfer them to a small bowl. Add the salt, chili powder, and garlic powder toss to combine. Arrange the 32 cheese pieces in 4 rows of 8, on a parchment paper-lined baking sheet, leaving as much space in between each as possible.
• Stack the Colby-Jack slices and cut them into about 24 small pieces. Arrange them on another parchment paper-lined baking sheet in 4 rows of 6¿without any seasonings.
• Bake both until well-browned and crispy, about 7 and 7 1/2 minutes. If undercooked, they'll be soggy, so don't be afraid to check them and put them back in for more time, if needed.
• Cool the crisps and crackers completely before serving¿as they cool, they'll crisp up. Store on the counter in an airtight container for a few days.

CHEESE CRISPS

Steps:

• 1. mix shredded cheddar, garlic powder, and chile powder together until the cheese is coated. On a piece of parchment paper placed on a cookie sheet put a spoonful of the mixture on the parchment paper about 2 inches apart they will spread so be sure you just put a spoonful on. Bake in a preheated 350 oven for 5-6 minutes. Let cool on parchment and they will slide off....DO NOT SALT
• 2. Store in a container in the fridge. You can use all kinds of combinations...Cheddar Jack and Ranch Dressing is good, Mozerella and Oregano or Basil and Garlic, etc. There is not limit. Be sure to use PARCHMENT PAPER because they will stick to foil or the cooking sheet.