It’s like when the cheese in your omelet escapes from the egg and gets all crispy and amazing from the frying pan — except there’s a whole batch of it!

  • Crispy baked cheese makes an amazing cracker.

    6 oz. shredded sharp cheddar (I used a white Australian cheddar)

  • 1/4 cup grated Parmesan cheese

Preheat your oven to 350 degrees. Mix the two cheeses together. Line a cookie pan with a silicone baking mat and pour the cheeses onto the pan. You should have a relatively thin layer of cheese; if it’s too thick, it won’t crisp up in the middle.

Bake the cheese for 5-10 minutes, watching to make sure it doesn’t burn. When the edges start browning, turn the broiler on low and broil until all of the cheese starts to brown. Keep the pan in as long as you can without letting the cheese burn.

Remove the pan from the oven, and let it cool for a bit. I put a metal spoon rest under one end to let the excess oil drain to the edge of the pan. Once the cheese sheet is cool enough to handle, peel it off the silicone mat and place it on a cutting board. Cut into squares, let them cool fully and enjoy.

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