Question:
How do you make cheese snacks in the Microwave?

I tried the zapped Turkey Pepperoni and they were great. How do you make the cheese chips? Microwave or oven?    — Sarahlicious (posted on July 17, 2003)

July 16, 2003
I did them in the microwave. I used an old mircrowave plate and did not even spray it. I sprinkled shredded cheddar cheese in a small circle and melted it for almost a minute. Maybe about 45 seconds. Just watch it because it really depends on the type of cheese you use and how thick you put it. I think thinner works better because I had a hard time till I used the shredded kind. I also did the pepperoni on top of the cheese.
   — Trin2rilax Cheryl McCoy

July 17, 2003

   — Lucky Gal U.

July 17, 2003
Here's my take on the cheese crisps: I make mine in the microwave because I think they come out the best that way. You can also make them in a frying pan or the oven. Also, different types of cheeses will cook up differently. Some cheeses will puff up when they cook and other will spread out and become "lacy" looking... Either way they are delicious. I suggest that you use whatever cheeses you like the best and experiment. I experimented with several types of cheeses before I found the ones that I like best. I've used processed cheese slices and slices of block cheese as well as slices from the deli. My favorite types to use are sharp cheddars and Deli Deluxe Old English slices. My husbands favorites are provolone and Deli Deluxe American slices. You can also use grated Parmesan... but I find that the Parmesan works best made in a skillet on the stove. Ok, so here's what I do. I use a paper plate (easy clean-up). I spray just a little cooking spray on the plate and spread it around. Then I put my cheese slice in the middle of the plate and put it in the microwave for 1 minute (your microwave may be different so watch the cheese and when it starts to brown either on the edges or the middle, take it out). When I take it out of the microwave, I use a spatula to remove it from the plate onto either a paper towel or another plate. Then I put another slice on the same plate (no need to oil it again) and do it all over again. When these cool they will get crispy. Then I store them either in a ziploc bag or a plastic container. No need to refrigerate. My best advice for making these is... experiment with different cheeses and different cooking times. I have noticed that the biggest mistake that people make when trying these is that they don't allow them to cook long enough. If they don't crisp up after they cool, then you need to microwave them longer. These are great when you are craving a crunch. I even put tuna or chicken salad on them for lunch.
   — Kimberly B.