Swiss – The swiss gives a distinct flavor and would be great with everything bagel seasoning.It’s a great option when you want to mix things up a bit. Pepper Jack – A little bit different flavor with a bit of heat.If you choose to use this cheese, be sure it’s low-moisture part-skim mozzarella, not the fresh variety, which has even more water content and won’t crisp up. Mozzarella – Mozzarella cheese will be similar to cheddar, but less crunchy, since mozzarella has more moisture.It’s just a little more difficult to make the cheddar ones crisp without burning them, but it is doable. If you don’t cook them enough, they will be soft and pliable (not crispy), but if you cook them for too long, they will burn easily. Cheddar – Cheddar cheese chips are just slightly more challenging, because you have to get the timing just right.
These also come out saltier than those made with many other cheeses, even without adding any additional salt. This is probably the most foolproof cheese to make cheese crisps with, because it basically always comes out crispy.
#CHESSY CHIP HOW TO#
This section explains how to choose the best ingredients for cheese crisps, what each one does in the recipe, and substitution options. They are crunchy, cheesy, and very simple to make.Īnd just like homemade pork rinds and fruit leather, they only take a few ingredients to create a mouthwatering snack. When you bake little heaps of cheese in the oven, they turn into these amazing, crispy baked cheese crisps (a.k.a.
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