Serve them as an appetizer with a glass of wine or at the table alongside a bowl of soup. Or just snack on them all by themselves. Be warned, however: It’s impossible to eat just one. These cheese crisps couldn’t be easier to make. Just grate some cheese, add a little flour and spice, and stir in a spoonful of crunchy seeds. You can drop them on a baking sheet with a tablespoon, but a 2-inch round cookie cutter helps keep the unwieldy little shreds of cheese from scattering. Use the cutter like a mold and drop spoonfuls inside. Don’t forget to line the pans with parchment, or you’ll never get the crisps off the baking sheet in one piece. Also be sure to leave a little space between each crisp. When the cheese melts in the oven, the mounds spread and flatten on the pan. Out of the oven, they will crisp as they cool on the pan. You’ll be able to lift and peel them easily off the parchment. I like to add a hefty pinch of spicy cayenne to these, but use your own discretion. You can vary the type of seed you use, too. I often just grab what I have in the cupboard. The crisps are best the day they are made. If they’ve gone a little soft, just pop them back in the oven for a few minutes to warm them up before serving. They will re-crisp as they cool. Line two baking sheets with parchment paper. Using the large holes of a grater, grate the cheese. It’s not absolutely necessary, but you can also use a 2-inch round cookie cutter as a mold to keep the cheese tidy if you like. Place the cutter on the baking sheet and drop a spoonful of cheese mix into it. Lift the cutter, level the cheese, and repeat until you have made all the crisps. Let the crisps cool completely on the baking sheets. Lift the edge of the parchment to lift the crisps off the baking sheet, then peel them off. Store in an airtight container.
