Cheese crisps ?

[momov2boys]

When you make your cheese crisps (I've been making them with shredded parmeasan, garlic powder & Italian seasonings...YUM)...

Do you store them at room temperature or in the fridge?

I plan to make a batch today and wonder what the difference in storing is.

I am positive they'll all be eaten tomorrow by everyone.

Thanks

[LindaSue]

As long as you get them nice and crispy, they can be stored in a Tupperware-type container at room temperature for weeks. I've never had any go bad or get soft. Sometimes the kind made with Deluxe American cheese can get slightly chewy after a couple weeks though, but real cheese doesn't seem to be a problem at all.

[momov2boys]

Thank you, LindaSue. I was hoping you'd chime in here

I learned that parchment paper cannot be use twice
Then I switched to a pottery dish to nuke them on.

YUMMM

[LindaSue]

Originally Posted by momov2boys

I learned that parchment paper cannot be use twice

I can usually microwave a whole pound of cheddar cheese worth of crisps with the same piece of parchment paper, but I do it in one cooking session. I blot the grease with paper towel between each batch. However, when I make the crisps using American cheese, I save the parchment by rolling it up and sticking it in the fridge. I get about two uses out of it that way. The difference is that American cheese isn't greasy like cheddar cheese so the paper lasts longer.