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Crispy cheese chips are perfect on their own, or with salsa and pasta — here are a few ways to enjoy these easy snacks.

Cheese Crisps 3 Ways

Ingredients

  • BASIC CRISPS

  • 1 cup parmesan, shredded

  • 1 cup cheddar cheese, shredded

  • 1 cup jack cheese, shredded

  • Pico de Gallo with Cheese chips

  • 3/4 cup tomatoes, diced

  • 1/4 cup red onion, diced

  • 1 jalapeño, diced

  • 1/2 lime, juiced

  • Chopped cilantro to taste

  • Salt and pepper to taste

  • Mini Salad Cheese Bowls

  • 1 cup shredded parmesan

  • 1/2 cup cucumber, diced

  • 1/2 cup cherry tomato, sliced

  • 1/4 sliced olives

  • Chopped parsley to taste

  • 1/2 lemon, juiced

  • Olive oil

  • Salt and pepper to taste

  • Mac and Cheese Crisp

  • 1 cup evaporated milk

  • 1 cup elbow pasta

  • 1 cup cheddar cheese, shredded

  • Salt and pepper to taste

  • 1 large cheddar cheese crisp

Instructions

  1. BASIC CRISPS

  2. Heat a nonstick griddle or pan. Place cheese to form small rounds, leaving room in between.

  3. Once bubbly and slightly browned, slowly remove with a spatula, set aside to harden, and pat excess oil with paper towel.

  4. Pico de Gallo with Cheese chips

  5. Mix all ingredients in a bowl, and serve with jack cheese crisps.

  6. Mini Salad Cheese Bowls

  7. Prepare 2 glasses turned upside down. Divide cheese mixture into 2 rounds, place in a nonstick pan on medium heat.

  8. Once bubbly and slightly golden, remove with a spatula and quickly place each round onto the glasses. Press gently to form cups. Allow to harden.

  9. In a bowl, mix salad ingredients. Place some salad in each crisp cup.

  10. Mac and Cheese Crisp

  11. In pot, boil evaporated milk. Add elbow pasta, stir occasionally, and simmer until cooked, about 10 minutes.

  12. Stir in cheddar cheese, salt and pepper.

  13. Serve in a ramekin and top with cheese crisp.

Cheese Crisps 3 Ways
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