Homemade Cheese Crisps (Before Pic) puree

Although I am in the pureed stages now, I am able to eat these because as soon as I chew it once, it turns to puree. <--chew with discretion, know yourself!

Directions:

Place a sheet of parchment paper on a large oven pan. tear/cut cheese into postage-stamp size pieces and space them at least an inch apart on the parchment paper. Add your favorite spices (black pepper, chopped onions, olives) and bake on 450 for less than five minutes.

Check every minute to see when it puffs up. The moment it does, it will turn brown in the next minute. Grab it and place it in the fridge to cool and preserve the 'bubble'. When it settles, it will be crispy.

Store in the fridge or in the freezer in ziploc bags for a quick snack. It will defrost in less than an hour for traveling protein.