somebody should really take this camera away from me. i’m giving all decent photographers a headache probably. but there was cheese and i couldn’t help myself.

I tried a new recipe today. It involved cheese which pretty much means it’s awesome even though I was a bit skeptical as to how it was going to turn out.

To do this I needed a cookie sheet, parchment paper which is not the same thing as wax paper which I now know, and cheese. American slices or cheddar is best to start out with. We used some mozzarella too. If you decide to try this, which you will, don’t use fake cheese or you’ll be disappointed.

Preheat your oven to 400 and cut your cheese into 1 to 2 inch squares and put them on a cookie sheet lined with parchment paper with at least an inch or more separating each piece of cheese on all sides. Cook them for 8 to 9 minutes – 9 seems to work perfect. As soon as you can touch the parchment lift it off the cookie sheet and place it on the counter. The cheese will cool within a minute or two and all you’ll need to do is pop them off and put them on the plate.

Conclusion…
The mozzarella ones were definitely not as crunchy but tasted almost identical to Cheez-Its and I should have definitely listened more to my mother when we were in the kitchen together because I used wax paper for these at first and that totally didn’t work. I also think the cheddar ones had a smokey flavor that was excellent and they were crunchy like a chip or cracker and it was perfect. Also, I shouldn’t be trying to take artsy pictures. Or any pictures at all really. I know this so there is no need to flame me.

Did I say these things were good? Because oh yes. they. were. I dipped them in salsa like chips and found a new snack to over eat. I call them super swell smokey cheese chips.

And this is what Kait did with hers.

It’s the super swell smokey cheese chips, fresh tomato, lettuce, salsa, and the Rabbit’s homemade habanero sauce.

Try these.

Update: Apparently I’m an idiot or just forgetful because I totally didn’t write to preheat your oven to 400. Instead, I just told you to preheat your oven and left you to guess what the temperature should be. See what kind of friend you’re hanging out with? I’m so dissapointed in you.

Update #2: You can store these for a week or so at room temperature. Put them in a baggy or something. And supposedly they taste really grand if you season them with something before you cook them, like garlic or dry ranch dressing or whatever. Go crazy and see what happens.

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