My “Angel Crisps” are easy to make and so yummy that even my little blue mouse hops on the platter to be near these lacy cheese nibbles!
Impromptu parties? That is my signature!
Pulling a party together at a moment's notice came from years of experience. My husband has a reputation for being the “host with the most,” especially with his business clients and colleagues in his industry. When customers were in town, he would often call from his office and ask if he could extend an invitation to his guests to come to our house for a drink before they went out to dinner. It was always good for business, so I learned early on to say, “YES, of course!”
With three little ones at home, I did not always have the luxury of going out to buy something pre-made or get ingredients. I learned a repertoire of quick and easy hors d’oeuvres.
Here, I want to share one of my easiest recipes! It requires only two ingredients. I can almost guarantee you’ll have both ingredients, so you’ll be ready to make these little, light-as-air “Angel Crisps,” instantaneously!
Bear with me… I invented this recipe on the spot, so you may want to experiment and adjust your own version. Make a small batch before you have guests!
2 Ingredients: Cheese and flour!
Preheat oven to 350 degrees
Line your baking sheet with either parchment paper or use a silicone mat.
NOTE: If you do not have either, the cheese will be almost impossible to remove from the pan, so, don’t make them!
Grate your cheese. I use medium to large grating holes.
You may use almost any cheese: parmesan, pepper jack, cheddar, gruyere, etc. The harder the cheese, the crispier it will be.
NOTE: A soft cheese like feta, American, or brie will NOT work.
Cheese:
Grate as much cheese as you think you’ll need.
Angel Crisps for six guests:
I used 1 ½ Cups of grated pepper jack cheese (loosely grated into a measuring cup). This made about 16 or more wafers.
Flour:
I used about ½ teaspoon or a scant teaspoon of flour. You can experiment to find out what works best for you. (I once experimented with Bisquick, and now use it instead of flour.)
Put the grated cheese in a bowl and sprinkle the flour over the cheese and stir together. This will lightly cover the cheese with the flour.
Optional:
You can stir in whatever spices or herbs you wish, or just leave it as is. Some options I have used: red pepper flakes, rosemary, paprika, and black pepper.
Place teaspoonfuls of the above cheese/flour (herb) mixture onto the parchment paper/silicone mat. The cheese/flour mixture will be loose, coming together when baked. Smaller mounds are better. Leave space between your cheese mounds on the pan because they spread out once baked.
Bake at 350 for about 10-15 minutes. Cooking time depends on the size of the cheese mounds. Watch them like a hawk because you want them lightly browned, not burned!
Once baked to perfection, use a spatula and lift them up and place them onto a paper towel to absorb the additional grease from the cheese. Once cooled, place on a pretty platter and serve!
NOTE: Cover them tightly with saran wrap until your guests arrive. They are better crispy, so heat them back up in an oven, if need be. These can be kept in the refrigerator, in an airtight container, for a few weeks.
Ultimately, the “Angel Crisps” should be a little holy…oops, I mean “holey,” so they look like lace! Bet you can’t have just one.
I contemplate compiling a book with my effortless hors d’oeuvre recipes. Tell me, would that be of interest to you?!
Xx,
Holly
PS Know someone with horses, a ranch, or just loves anything polo, racing or showing? Please share my “Equestrian Collection” porcelain with them!