Cheese Crisps - MFS
Michele Fulmer Santiago

Ingredients

Sargento® Ultra Thin Cheese slices

You can use any cheese, but I used the ULTRA THIN SARGENTO® and it works well.

Baking times vary depending on your cheese, provolone and mozzarella take longer than Swiss or cheddar - watch them carefully.

Instructions

1. Preheat oven to 250 degrees F.

2. Line a large baking sheet with parchment paper.

3. Separate cheese slices, removing the interior paper, and stack evenly upon one another. Cut stack into 4 squares.

4. Separate these smaller slices and lay pieces evenly out on the parchment, being sure that they do not touch.

5. Bake on the middle rack of the oven for about 45 minutes.

Every oven varies. After the first 15 minutes I rotate the pan, and after the next 15 minutes I rotate the pan again (for even baking), and then keep checking every 5 minutes until the slices are crisp. With cheddar slices it takes a total of 40 minutes in my oven.

6. Pull the tray from the oven, slide the parchment paper and still hot slices onto a cooling rack and allow the slices to fully cool.

7. Set the now cooled slices on paper towel (no overlap) to remove excess oil from the bottom and lightly dab the tops with another paper towel to remove top oil, and then move to serving bowl or plate.

Enjoy!