Microwave Cheese Crisps

Ingredients

• 1.33 oz Hard Cheese (Montasio, Parmesan, Asiago, Grana Padano, Pecorino Romano, Manchego, or Gruyère (or a combination), shredded on large holes of a box grater)

Steps

1. 1

   Shred the cheese using the large holes of a box grater.

2. 2

   Mound 4 piles of cheese, using 1 tablespoon (approximately 1/3 ounce) for each pile, onto a large microwave-safe plate.

3. 3

   Using your fingers, spread each pile into a 2 1/2-inch circle.

4. 4

   Microwave on high power until the cheese is golden brown, about 2 minutes.

5. 5

   Using a thin spatula, carefully lift the wafers from the plate and transfer them to a wire rack.

6. 6

   After resting for 2 minutes, test for doneness by bending one wafer in half. If the test wafer does not snap, pat off any excess fat from the remaining wafers with a paper towel, return them to the plate, and continue to microwave in 15-second increments until crisp.

7. 7

   Repeat the process as desired for additional batches, making sure to wipe the plate clean between batches.

Notes

Storage: Refrigerate any leftovers in an airtight container for up to 1 week. Let the crisps come to room temperature before eating to restore their best texture.

Nutrition per serving

• appetizer
• snack
• gluten-free
• vegetarian
• low-carb
• keto
• microwave