2 baking sheets, greased if it makes you feel safe! (mine are the no line, no grease type)
Ingredients
200gGruyèreshredded fairly fine (see picture above)
sprinkle ofpepper or dried herbs like rosemary
Instructions
Preheat oven to 200˚C/400˚F.
Take a small handful of cheese and place them onto the baking sheets in little discs, not too high. Make sure you give enough space between each disc as they will spread (see picture of precooked discs).
Bake in the oven between 5-8 minutes, depending on the type of cheese and size of discs. Here for the gruyère, we bake for 5 minutes until the golden stage. I don't like my cheese crisps looking brown.
Leave to cool for about 10 minutes, then gently lift off the warm baking sheet and place on a cool tray to completely cool. They harden as they drop in temperature and are pretty sturdy.
Notes
When cool, keep in an airtight container until needed. Will keep for two days.