cheese crisps
I can not get these things to turn out. Has anyone ever tried to make them? I seen recipes for melting cheese in microwave for 1 min and they are like chips, well that's true and all BUT the middle is so brown and icky.........jjust wondering if you guys have tried making them and how they turned out for you?
Funny you should bring this up, it's my FAVORITE SNACK these days! They can be kinda finicky, so here's what I've discovered ~
I use fairly thin slices of co-jack or pepperjack cheese, probably a bit less that 1/4" thick. I place 1" squares of it around a dinner plate (i use a stoneware plate, my guess is that works better than other materials...) - probably 6 squares is all, and I place them towards the outer part of the plate. Seems if the cheese starts out in the middle, it gets too thick and doesn't get crisp. If you place the cheese towards the outside of the plate, as it melts it can kind of run in to the middle, get thinned out, and crisp. Plus, the oils from the cheese run to the center, so you can pour it off.
Also, it depends on your microwave, but I put mine in for 2 minutes. If it starts out too thick, sometimes I have to add another 20 seconds, but I pour off the oil after 2 and blot with a paper towel to get more oil out of it. When it's done, I blot it again, let it sit on the plate for maybe 30-45 seconds, then pry it off with a fork or a knife. The end result is usually a wide ring of crispy cheesy goodness! I set it on a paper towel, and before long it'll break up into little cracker-like pieces.
I seriously love this - it's like making some kind of cheesy hotdish and eating the crispy stuff off around the edges, only better 'cuz so much of the oil gets cooked out of it!
I use fairly thin slices of co-jack or pepperjack cheese, probably a bit less that 1/4" thick. I place 1" squares of it around a dinner plate (i use a stoneware plate, my guess is that works better than other materials...) - probably 6 squares is all, and I place them towards the outer part of the plate. Seems if the cheese starts out in the middle, it gets too thick and doesn't get crisp. If you place the cheese towards the outside of the plate, as it melts it can kind of run in to the middle, get thinned out, and crisp. Plus, the oils from the cheese run to the center, so you can pour it off.
Also, it depends on your microwave, but I put mine in for 2 minutes. If it starts out too thick, sometimes I have to add another 20 seconds, but I pour off the oil after 2 and blot with a paper towel to get more oil out of it. When it's done, I blot it again, let it sit on the plate for maybe 30-45 seconds, then pry it off with a fork or a knife. The end result is usually a wide ring of crispy cheesy goodness! I set it on a paper towel, and before long it'll break up into little cracker-like pieces.
I seriously love this - it's like making some kind of cheesy hotdish and eating the crispy stuff off around the edges, only better 'cuz so much of the oil gets cooked out of it!
Imperfect does not = unsuccessful
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