How to Make Light and Airy Cheese Crisps

Making an aerated cheese crisp involves creating a light and crispy structure through aeration. Here’s a way that you can try. We have and it works extremely well!

Ingredients

• 1 cup finely grated cheese (cheddar, Parmesan, or your choice)
• 1 tablespoon all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon cayenne pepper (optional)
• Salt to taste
• 1 large egg white

Preparation

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Prepare Ingredients:
   • Grate the cheese finely.
   • In a small bowl, mix the grated cheese, flour, baking powder, cayenne pepper (if using), and a pinch of salt.
3. Whip the Egg White:
   • In a separate clean, dry bowl, whip the egg white until stiff peaks form.
4. Combine Ingredients:
   • Gently fold the whipped egg white into the cheese mixture. Be careful not to deflate the egg white too much; you want to keep the mixture light and airy.
5. Form the Crisps:
   • Spoon small mounds of the mixture onto the prepared baking sheet, leaving space between each mound.
6. Bake:
   • Bake in the preheated oven for about 8-10 minutes or until the edges are golden brown.
7. Cool:
   • Allow the cheese crisps to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
8. Serve:
   • Once cooled and crispy, serve as a snack or appetizer.

Tips:

• You can experiment with different types of cheese for varied flavors.
• Adjust the amount of cayenne pepper to suit your spice preference.
• Ensure that the egg white is whipped to stiff peaks for the best aeration.

Remember that the key to achieving an aerated texture is the incorporation of air through the whipped egg white. This will result in a light and crispy cheese crisp.