Step 1: Dry the Cheese

1. Shred and spread – Evenly spread the shredded cheese on a parchment-lined tray. Avoid clumping.

2. Air-dry overnight – Leave the tray uncovered in the fridge for at least 8 hours, or overnight. This removes moisture and is crucial for puffing.

Tip: You can use a dehydrator or a warm oven (lowest setting, door slightly open) if you’re in a rush.

Step 2: Bake into Puffs

1. Preheat oven to 375°F (190°C).

2. Arrange cheese clumps – Form small mounds (about 1 teaspoon each) on a parchment-lined baking sheet. Leave enough space between for spreading.

3. Bake for 5-7 minutes or until puffed and golden. Keep an eye on them—cheese burns quickly!

4. Cool on rack – Let them crisp up for 5 minutes. They’ll firm as they cool.

Optional: Season to Perfection

Once out of the oven, sprinkle with:

• Paprika or smoked paprika

• Cracked black pepper

• Nutritional yeast (for extra umami)

• A pinch of cayenne if you like heat

Variations & Add-Ons

• Parmesan Crisps: Swap cheddar with grated Parmesan for a sharper flavor.

• Spicy Puffs: Mix in chili flakes or jalapeño powder before drying.

• Italian Touch: Sprinkle with oregano and thyme.

• Dipping Ideas: Ranch dressing, garlic aioli, or even guacamole pair beautifully.