A long time ago before I even knew that chicharrones de queso existed, my husband said, "Wouldn't it be great, if you could just buy cheese crisps? You know how when the cheese gets all cripsy." Well, yes! Yes, I did think that would be great so we decided to make our own. Our first batch of chicharrones de queso or cheese crisps was made with an Argentine Parmesan that we adore and I'm not gonna lie to you, they were amazing.
Since then, we've made chicharrones de queso with all sorts of cheeses or cheese combinations and for the most part you can't go wrong unless it's the kind of cheese that doesn't melt or crisp up, but even then you have a happy, cheesy accident.
Readmore ¿Qué más?: 5 Latin cheese recipes perfect for National Cheese Day
Ingredients:
- Shredded cheese of your choice.
- A non-stick cookie sheet (or you can use parchment paper on a cookie sheet if you don't have a non stick one).
Directions:
- Preheat oven to 350°.
- Spread the cheese loosely over the cookie sheet. You can either make one large circle or a few smaller circles.
- Place in the oven and bake until the edges start looking crispy.
- Remove from oven and carefully drain excess oil.
- You can either serve them in the shape they come out or carefully roll them while still hot using a spatula to loosen them from the cookie sheet and a drinking glass to provide the shape.
That's it! All that's left to do is eat them. You can eat them alone or dip them in whatever you like.
Image via Claudya Martinez
