Chips are that salty, crunchy snack that has you licking your fingers after each dive into the bag. With a bit of a nacho mash-up of sorts, we've got something here that is downright addictive.
We're talking about cheese crisps. You get the satisfying crunch of a chip with a rich cheesiness that would make a cow jealous.
To add even more deliciousness, we also gave these crisps some sprinklings of a few of our fav toppings. Toss aside those chip bags and go for the really good stuff!
SMOKED CHEESE CRISPS
PREP TIME: 5 minutes
COOK TIME: 35 to 37 minutes, including smoke time
RECOMMENDED PELLETS: Mesquite or Hickory
INGREDIENTS
1 block of cheese (or more) - we used cheddar, parmesan and pepper jack
Favorite mix-in's: bacon crumbles, celery seeds, ranch seasoning, cayenne powder, sesame seeds, etc.
PREPARATION
You can make these using whatever hard cheeses you love. It won't work for soft cheeses. They'll never get hard enough to call "crisps".
If you're working with a block of cheese cut it into very small cubes (about 1-inch square) or if it's shredded pile up about 1 teaspoon of cheese. Place them on a parchment-lined baking pan leaving a couple of inches between each.
Start the Traeger on Smoke until the fire is established (about 5 minutes).
Place the cheese on the Traeger and smoke for about 10 to 30 minutes. If the cheese starts to get too hot and melted, try placing the baking sheet on top of another baking sheet filled with ice.
After it's smoked, take the cheese off the Traeger and turn the heat up to 350 degrees F.
Now is a great time to add any 'mix-ins' that you may like. Try sprinkling on some bacon crumbles, celery seeds, cayenne powder or whatever you feel like. After it's preheated, put the cheese back on the Traeger and cook for about 5 to 7 minutes or until the edges start to brown.
When they start to brown, test them by seeing if they are crispy like chips or still soft. Let them cook a minute or two longer if they bend when you lift them off the baking sheet instead of holding their shape.
Once they're done take them off the Traeger and let cool. You can use them in any kind of dip that your mind can dream up or they're delicious all by themselves.
PRINTABLE RECIPE:
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