Cheese Crisps

Yield: As many as needed

As mentioned above, results do vary from one brand of cheese to the next. I’ve had consistently successful results with Sargento’s cheeses, so I do recommend them in this case. I’ve used their Gouda, Mozzarella, Provolone, Double Cheddar, Mexican blend and more, in slices, stick and shreds. When branching out, simply run a test batch to ensure success.

One or a combination of the following Sargento all-natural cheeses

Choose one or a combination of the following options:

Cut a piece of parchment paper the size of your microwave turntable and place it on the turntable.
For the shredded cheese: Place slightly rounded tablespoonfuls on the parchment with a couple inches of space between them.
For the cheese sticks: Cut in quarters and place 2 quarters side by side on the parchment. (Each cheese stick will yield 2 crisps.) Make as many as desired, leaving a couple of inches between each one.
For the Ultra Thin slices: Fold each slice in half, then in half again, spacing as directed on the parchment-lined turntable. Each Ultra Thin slice will yield 1 crisp.
For the regular slices: Fold each slice in half and then break into two even pieces. Break each piece in half again. Stack 2 quarters on top of each other, forming 2 piles per slice, spacing as directed once again.
Microwave on full power for approximately 2 minutes for all but the thin slices. They will take about 1-1/2 minutes. (Helpful hint: Until you know the precise cooking time in your microwave, I recommend checking 30 seconds early, and then microwaving in 15- to 30-second intervals, or until the cheese is crisp and golden.)
Allow the crisps to cool enough to touch. Remove to a paper towel. Wipe the parchment with another paper towel and repeat as often as desired.
Once cooled, eat and enjoy, and store any leftovers in an airtight container at room temperature.

*If using the optional jalapeño, place 1 thin slice in the center of the uncooked cheese and cook as directed.