Sharp Cheddar Crisps
Sharp Cheddar crisps are essentially singular ingredients transformed by heat; grated aged cheddar is baked until the fat separates, edges brown, and the structure turns rigid. These are thin, glass-like wafers that provide a concentrated, salty crunch without the need for flour or binders.
Mind the age of the cheese
Use a block of extra-sharp cheddar that you grate yourself; pre-grated cheese contains cellulose that prevents the fat from rendering properly, leading to chewy or burnt edges instead of a clean snap.
- baking sheet
- parchment paper
- box grater
What goes in.
- 8 ozextra-sharp cheddar, freshly grated
- 1/2 tspfreshly cracked black pepper (optional)
Watching for the bubble
The cheese must go through a stage of rapid, aggressive bubbling where the orange oil pools around the edges. Pull them from the oven the moment the center color turns deep amber, or they will turn bitter.
The method.
Preheat the oven
Set your oven to 400°F (200°C) and ensure a rack is in the center position.
Form the heaps
Line a baking sheet with parchment paper. Place small, loose mounds of grated cheddar—about a tablespoon each—two inches apart on the sheet. Do not flatten them.
Bake
Bake for 8 to 10 minutes. Watch the oven window; the cheese will melt, bubble, and then turn into flat, lacy circles.
Cool and set
Remove the tray from the oven. Let the crisps rest on the hot pan for 2 minutes to solidify before transferring them to a wire rack with a spatula.
Other turns to take.
Herbed
Press a single fresh rosemary needle or a pinch of dried thyme into the center of the mound before baking.
Spiced
Dust the cheese mounds with a pinch of smoked paprika or cayenne pepper before sliding the tray into the oven.
When it doesn't go to plan.
If the crisps still feel greasy after cooling, dab them briefly with a clean paper towel while they are still on the tray.
Store cooled crisps in an airtight container for up to three days, though they lose their brittle snap over time.
If your oven has hotspots, rotate the baking sheet halfway through the cook time.
The ones that keep coming up.
Can I use other cheeses?
Harder, aged cheeses work best. Gruyère or Parmesan also produce excellent results, but stay away from high-moisture cheeses like mozzarella or jack, which will result in a greasy puddle.
Why did my crisps turn out chewy?
The cheese was likely not aged enough, or it was pulled from the oven too early. If they are limp, put them back in for another minute.
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