Cheddar Cayenne Chips
Serves: 5
Amos O'Hara
1 January 1970
Based on User reviews:
48
Spice
45
Sweetness
45
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Using largest holes on a box grater, coarsely shred enough cheese to measure 2 1/2 cups
2
Toss together cheese and cayenne in a bowl, then make 4 mounds of cheese (1 tablespoon each) about 2 inches apart in a 12-inch nonstick skillet
3
Cook over low heat (cheese will melt and spread), undisturbed, until bubbling and firm enough to lift, 4 to 5 minutes (do not turn over)
4
Quickly transfer with a metal spatula to a rolling pin, allowing chips to drape over pin, and cool completely
5
Pour off fat from skillet and wipe clean with paper towels
6
Make more chips in same manner
7
Using largest holes on a box grater, coarsely shred enough cheese to measure 2 1/2 cups
8
Toss together cheese and cayenne in a bowl, then make 4 mounds of cheese (1 tablespoon each) about 2 inches apart in a 12-inch nonstick skillet
9
Cook over low heat (cheese will melt and spread), undisturbed, until bubbling and firm enough to lift, 4 to 5 minutes (do not turn over)
10
Quickly transfer with a metal spatula to a rolling pin, allowing chips to drape over pin, and cool completely
11
Pour off fat from skillet and wipe clean with paper towels
12
Make more chips in same manner