“Can't remember where I got this from. But looks great on soups as a garnish and quite tasty too. Can be made a couple of days ahead and stored in airtight container with wax paper between layers”
READY IN:
20mins
SERVES:
8
YIELD:
8 crisps
UNITS:
US

Ingredients Nutrition

Directions

  1. Grate cheese on large holes of grater box.
  2. Line baking sheet with either parchment paper or silpat.
  3. With a 2 1/2 inch biscuit cutter on lined sheet place about 2 Tbs. of grated cheese into the cutter. Press down on cheese a bit to shape. Gently remove the cutter and repeat until you have made 8 crisps.
  4. Sprinkle with black pepper on top of each cheese mound.
  5. Bake in preheated oven of 325 for about 7 to 8 minutes. Take out when they are set but not golden in color. Remove from oven and let cool on pan for a few minutes. As they cool they will firm up, gently remove with spatula to clean plate.
  6. Place Cheese Crisp on top of soup for garnish. Delicious with tomatoe soup.

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