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Old 09-01-2010, 12:59 PM   #1
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Those cheese crisps everyone is talking about...

I feel so silly asking this, but I CANNOT make these. I keep seeing posts about just sticking a slice of cheese in the microwave and nuking it and it's supposed to get bubbly and then crisp up like a chip? But I can't get it to do this! It bubbles up and it just stays like melted gooey cheese. How do I make it crispy? Do I need to do it on a special plate or something?

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Old 09-01-2010, 01:05 PM   #2
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Cheeses are different in how well they do this. If you try the parmesan and romano mix made by Sargento, that one works well. It ends up like a cracker, and will even make a crisp pizza crust for a pan pizza in a hurry that you can nuke. Then add toppings, like mozzarella pepperoni, etc. and nuke again. Voila! The hard, gratable cheeses work best for crisping is the thing I guess.
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Old 09-01-2010, 01:10 PM   #3
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I use parchment paper and any cheese i have used works about 2 + min goes from goo to drying out ..
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Old 09-01-2010, 01:15 PM   #4
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Okay, so parchment paper and grated cheeses. Got it. Thanks!
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Old 09-01-2010, 01:29 PM   #5
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Parchment paper and slices of american cheese. Cut into 6 or 8 squares then nuke
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Old 09-01-2010, 01:40 PM   #6
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I'm ascarred of microwaves to begin with (puttin on my tin foil hat). The thought of nuking cheese to the 4th dimension worries me more than any beef hormones injections. Can the cheese be baked into some sort of crispy goodness?
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Old 09-01-2010, 01:42 PM   #7
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I'm ascarred of microwaves to begin with (puttin on my tin foil hat). The thought of nuking cheese to the 4th dimension worries me more than any beef hormones injections. Can the cheese be baked into some sort of crispy goodness?
I would imagine you could do the same thing with a toaster oven? Possibly?

I'm probably not the one to be giving advice since I can't even make it with a microwave
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Old 09-01-2010, 01:44 PM   #8
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I have muffin-top baking sheet that I got at Bed Bath and Beyond store. I load each circle with sheddred cheddar cheese(I only use natural cheese because a lot of bagged sheddred cheese have starch as a filler). Bake them are 350 0r 375 until crisp.
Whenever I bring them to pot-lucks with dip like hummus, I get comments raving about how special they are. I just smile knowing that they are so easy to make. My partner and children love them.
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Old 09-01-2010, 01:54 PM   #9
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Here's my method:

I shred cheddar cheese, then put it on a paper plate so that it's covering the whole bottom of the plate (you don't want to put too much cheese down, or it will take forever to crisp). Then I nuke the cheese until the center area crisps up (in my experience, the edges always get crispy first). It varies on how long it needs to stay in, depending on how much cheese I use. When it's done, I have a big circular cheese crisp, which you can then of course break up into smaller pieces. Yum!
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Old 09-01-2010, 01:56 PM   #10
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It must be a cheese like Kraft Deluxe American Cheese. I cannot be the type of cheese in the wrappers. It cannot say American Cheese Food. Cut a piece of parchment the size of your microwave turntable.

Slice your slice into 9 pieces 3 one way 3 the other. Makes a cracker about the size of a ritz. Make them smaller if you want a smaller crisp. Microwave about 3 slices or at least till they cover the turn table with about and inch and a half apart. Microwave till the top becomes brownish. Let them cool and they will be crisp.

Cheese such as cheddar and such are way to oily to make a good crisp.
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Old 09-01-2010, 02:09 PM   #11
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I use the parchment paper but another crispy treat is peperoni nuked till crisp
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Old 09-01-2010, 02:10 PM   #12
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Quote:
Originally Posted by oceandiva View Post
I have muffin-top baking sheet that I got at Bed Bath and Beyond store. I load each circle with sheddred cheddar cheese(I only use natural cheese because a lot of bagged sheddred cheese have starch as a filler). Bake them are 350 0r 375 until crisp.
Excellent!
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Old 09-01-2010, 02:24 PM   #13
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The other night I nuked a slice of american and a slice of sargento swiss just until it melted and ate it with a spoon! It was yummy.
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Old 09-01-2010, 02:25 PM   #14
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Quote:
Originally Posted by Rochester View Post
I'm ascarred of microwaves to begin with (puttin on my tin foil hat). The thought of nuking cheese to the 4th dimension worries me more than any beef hormones injections. Can the cheese be baked into some sort of crispy goodness?
You will be okay. Just don't watch the food cook!
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Old 09-01-2010, 02:42 PM   #15
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Yeah you almost have to burn it. But it works with the right cheese. You can do it in a nonstick pan as well. Or in the oven.

Warning: IT IS HIGHLY ADDICTIVE

really really heavenly stuff
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Old 09-01-2010, 02:51 PM   #16
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You can also take an entire slice and put it whole in the middle of the turn table. It will melt round. Then take it and bend it over a spoon to shape it like a taco shell. Makes great taco shells
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Old 09-01-2010, 02:54 PM   #17
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Quote:
Originally Posted by SkeeterN View Post
It must be a cheese like Kraft Deluxe American Cheese. I cannot be the type of cheese in the wrappers. It cannot say American Cheese Food. Cut a piece of parchment the size of your microwave turntable.

Slice your slice into 9 pieces 3 one way 3 the other. Makes a cracker about the size of a ritz. Make them smaller if you want a smaller crisp. Microwave about 3 slices or at least till they cover the turn table with about and inch and a half apart. Microwave till the top becomes brownish. Let them cool and they will be crisp.

Cheese such as cheddar and such are way to oily to make a good crisp.
This is exactly what I do too...always with the Kraft Deluxe. Although, I don't even bother cutting it into little squares and just eat one slice as my "bread".
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Old 09-01-2010, 03:09 PM   #18
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I do mine in a non-stick pan on med-high heat. I wait until it is starting to turn dark brown around the edges then i attempt to flip it over.. it doesn't flip very well because it's soft. It turns out to be a big misshapen mess.. but a delicious mess. Most of it gets crispy but I haven't perfected it yet. I don't do it often because you can end up eating a LOT of cheese this way... One frying pan full isn't enough It's too yummy.

I think doing it in the microwave is probably better because it's faster and the cheese fat tends to smoke very badly in the frying pan. I just don't like my microwave so I don't use it (it dings too loud and annoys me )
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Old 09-01-2010, 03:13 PM   #19
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I'm a cheese cracker baker over here.

This is my recipe:

Cheesy Cheese Crackers

2 cups shredded cheese*
1 cup grated Parmesan cheese
1/2 cup butter

In a bowl, combine cheeses and butter. Mix until mixture forms a ball. Roll into a 1-1/2″ cylinder; wrap in waxed paper and store in the refrigerator for 30 minutes until firm. Using a sharp knife, slice cylinder into 1/8″-1/4″ segments and place 3″ apart on ungreased cookie sheet. Bake in 400 degree oven for 6 minutes. Let rest for a minute or two on the pan if too difficult to move. Cool on a rack. Store in a bag on the counter. Makes roughly 36-48 crackers.

Nutritional Information 1/6th recipe: Calories: 317, Carb: 1, Fiber: 0, Net Carb: 1, Protein: 14, Fat: 29

* While any cheese will work here, I used mozzarella.
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Old 09-01-2010, 03:17 PM   #20
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If you use like a cookie tray, and a silicon mat, like silpat or exopat, you can make really large cheese crisps. Just place the cheese in the oven at like 325 and watch it. Depending on how thick you layer the cheese, it can take 15 minutes to 45. Thinner layers is usually better, as it sort of melts and the cheesy blobs melt together, before they crisp up.

Once the color begins to darken and the bubbling stops, they're ready. (no more moisture to "boil" out of them).

Then, take them out of the oven and let cool, then eat!

While they still hot, you can form the big ones into taco shells, salad bowls, etc.

I like to make hats!
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Old 09-01-2010, 03:30 PM   #21
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I like to make hats!
CHEESEHATS!!! Yay!!!
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Old 09-01-2010, 03:35 PM   #22
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I'm not a microwave user, but I do make these on the stove top as well. A bit of olive oil, and a handful of shredded cheese: Delicious! I'm going to try the baking technique.

Man, I love cheese.
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Old 09-01-2010, 03:53 PM   #23
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I cannot wait to try these...

I don't quite understand the taco shell thing...how do you make them into taco shells???
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Old 09-01-2010, 03:55 PM   #24
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parchment paper and colby jack slices work for me. 1 minute to crisp for crackers or tacos. I don't like American Slices. Colby Jack is superb, such better flavor.
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Old 09-01-2010, 03:56 PM   #25
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I cannot wait to try these...

I don't quite understand the taco shell thing...how do you make them into taco shells???
I just fold them over while they are still a bit pliable. Don't let it get too crisp before folding. Another shout out here for Colby Jack to make taco shells.
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Old 09-01-2010, 03:56 PM   #26
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You can also take an entire slice and put it whole in the middle of the turn table. It will melt round. Then take it and bend it over a spoon to shape it like a taco shell. Makes great taco shells
I wrap my old rolling pin in foil and drape the warm crisp over it until it cools and gets hard.
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Old 09-01-2010, 03:57 PM   #27
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...how do you make them into taco shells???
When they're still hot, they're pliable. You can form them, like this:

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Old 09-01-2010, 04:00 PM   #28
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When they're still hot, they're pliable. You can form them, like this:

Totally get it now...THANK YOU!!
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Old 09-01-2010, 04:08 PM   #29
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Has anyone tried it with pepper jack cheese? I wonder how they would turn out? I <3 pepper jack!!
the taco shell idea is awesome! As is the pizza crust. Parchment paper is on the shopping list.
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Old 09-01-2010, 04:13 PM   #30
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I really want to make these - they look delicious

Polly Want A Cheese Cracker
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