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Cheese crisps
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John Burns
Posted 1/5/2022 18:31 (#9421174 - in reply to #9421144)
Subject: RE: Cheese crisps

Pittsburg, Kansas

The commercial ones look like they are heated enough to make them bubble up and get crispy. This worked with the aged white cheddar but the other varieties looked more like they were just dehydrated. The moisture content of the cheese and its ability to melt appear to have a big influence on how it turns out. This was her first attempt at doing it and I suspect there is a lot to learn.

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