 Preheat oven to 350º Take your favorite cheese, and cut it into 1 inch cubes. Line a cookie sheet with parchment paper. |
 Place the 1 inch cheese cubes about an inch or so or more apart on the cookie sheet. When the oven is preheated, put the cookie sheet into the oven on the middle rack and set your timer for 10 min. You will want to check the cheese chips then to see how they look. |
 They should be lacey-looking, and just a little bit greasy. If they look done, move the cheese chips either to a plate lined with paper towel or to a drying rack. Allow to cool. |
 Some cheese chips will be crisp and crunchy, while others will have a slightly rubbery texture. It depends on the cheese being used and the length of time that the cheese chips bake. If 10 min. doesn’t yield you the texture you are looking for, bake them a little longer or shorter. |
Add a dash of cayenne pepper on top, or a little garlic powder or garlic salt. The possibilities are endless.
Skillet Cheese Chips
Get out some shredded cheese — cheddar, Parmesan, whatever strikes your fancy, or, on a more practical note, whatever is in your fridge. Heat a nonstick skillet over medium-high heat until the skillet is warm, then drop a big handful of cheese into the middle of the skillet. 
It should start to sizzle right away. If it starts to cook too rapidly, move it off the heat and turn down your burner just a bit. When it starts getting melted and lacy-looking and looks like it it is firm enough for you to be able to turn it over, flip it with a spatula. Before you do so, I recommend shaking on a little fresh or dehydrated red onion. Do so before the cheese gets too dry looking. Then flip it over, cook it just a few seconds, and transfer it to a paper towel lined plate. From there, you can either cut it into squares with a knife or kitchen shears, or you can just tear it into pieces. It should be crunchy and so flavorful. Almost instant snack. When I want something quick and satisfying. This always fits the bill.
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