Cheddar Cayenne Chips

1. 1

   Using largest holes on a box grater, coarsely shred enough cheese to measure 2 1/2 cups.

2. 2

   Toss together cheese and cayenne in a bowl, then make 4 mounds of cheese (1 tablespoon each) about 2 inches apart in a 12-inch nonstick skillet.

3. 3

   Cook over low heat (cheese will melt and spread), undisturbed, until bubbling and firm enough to lift, 4 to 5 minutes (do not turn over).

4. 4

   Quickly transfer with a metal spatula to a rolling pin, allowing chips to drape over pin, and cool completely.

5. 5

   Pour off fat from skillet and wipe clean with paper towels.

6. 6

   Make more chips in same manner.

* Per serving · 4 servings · Values may vary.

No additional tips available.