Twice Baked Cheese Chips

This recipe was submitted by Martha Rayon

Directions:

1. Preheat your oven to 280°F.
2. Cut the cheese slices into your desired size and shape.
3. Place the cheese pieces on a parchment-lined or silicone-lined sheet pan.
4. Bake the cheese until it is bubbling and has developed plenty of holes.
5. Remove the pan from the oven and season the cheese liberally.
6. Return the cheese to the oven and continue baking until it turns slightly brown to golden brown.
7. Remove from the oven and allow the cheese to cool completely.
8. If any pieces have melted together, separate them carefully.
9. Arrange non-bleached paper towels on trays and place the cheese chips on top. Cover with additional paper towels.
10. Pre-freeze the trays.
11. Freeze dry at -10°F with no extra freeze time. Set the dry temperature to 120°F.
12. Freeze drying will take approximately 40 hours—longer than expected, so plan accordingly.

Rehydration:

Not required

Notes:

Choosing the right cheese, slicing it properly, and timing your seasoning are key to great results. Harder cheeses like cheddar, parmesan, or gouda are ideal because they crisp up well without becoming greasy. Use ultra-thin slices for the best texture—thicker slices may stay chewy or not dry evenly. Always season the cheese after the first bake when it’s bubbly and slightly cooled so the seasoning sticks without burning.

Nutritional Value Per 1 serving: dependent on type of cheese

Calories:    Protein:  g   Fat:  g   Carbohydrates:  g   Sugar:  g   Fiber:  g

Cycle times & rehydration for reference only. Your results may vary.