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1
Spread out the grated cheese in a single layer on a silicone liner on a baking sheet.
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2
If you don't use a silicone liner, youll never fully recover the cheese from your tray.
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3
Bake at your ovens lowest setting (mine was 175F).
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4
After about 2-3 hours, youll see a puddle of grease.
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5
Pull the cheese out and mop up the oil with paper towels not because grease is bad, but because it will keep your cheese from drying properly.
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6
Bake for another 7-8 hours, for a total of 10 hours.
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7
If your ovens lowest temp is higher, the time will be reduced, but make sure you keep an eye on it so it doesnt burn.
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8
Remove the baking sheet and cool for at least 30 minutes, then peel the resulting giant cheese cracker off the silicone liner.
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9
Break it into bits small enough to fit into a spice grinder, and pulse until you have a nice powder, just a few seconds.
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10
Feel free to keep any extra around in the fridge in a tightly sealed container.
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11
Itll last as long as regular cheddar, if not a bit longer because its been dehydrated.
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12
Cut the serranos into thin slices, add to a screaming hot skillet with some neutral oil (vegetable, peanut, canola, etc.)
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13
and cook until browned on the edges.
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14
Remove from heat, drain excess oil and set aside.
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15
Cut your fries (about 1/4-1/3 inch thick) and put them in a nonreactive bowl full of cold water.
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16
Let them soak for about an hour, then remove and dry well with a clean dish towel.
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17
Set your fryer to about 325F (or use a thermometer with a heavy-bottomed, high-sided pan).
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18
Cook for about 5 minutes, turning a few times if youre using a pan instead of a fryer.
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19
Take the fries out, drain on paper towels and cool for a few minutes.
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20
They wont look ready yet thats because youre about to fry them again.
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21
Turn the heat up to 375F, and once hot enough, put the fries back in for another 1-2 minutes, or until golden brown.
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22
Toss with the cheddar powder, salt, and serranos, and serve immediately.
