Instructions:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking.
- Using a tablespoon, drop small mounds of shredded cheddar onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Sprinkle a pinch of bacon crumbles onto each cheese mound, pressing lightly so they adhere.
- Bake for 5–6 minutes, or until the cheese edges turn a deep golden color and the centers are bubbling.
- Remove from the oven and let the chips cool on the baking sheet for 3–4 minutes to firm up.
- Transfer the chips to a wire rack or paper towel to finish cooling and crisping.
Variations :
- Spicy Kick: Add a dash of cayenne pepper or finely diced jalapeño before baking.
- Herbed Version: Sprinkle with dried Italian herbs or chives for an herby twist.
- Alternative Cheeses: Try parmesan or a mix of mozzarella and cheddar for different textures and flavors.
- Vegetarian Option: Omit the bacon or replace it with sun-dried tomatoes or caramelized onions.
Tips :
- Avoid overcrowding your baking sheet. The cheese spreads out as it bakes and needs room to crisp properly.
- Use freshly shredded cheese rather than pre-shredded for the best melt and flavor.
- Let the chips cool fully before storing to maintain their crunch. Store in an airtight container at room temperature for up to 3 days.
- For even crisper chips, blot with a paper towel after cooling to absorb any residual grease.
These chips are addictive, easy, and versatile—a must-try for anyone who loves cheese and crunch in every bite.
