I’ve adapted this from a YouTube video I found, these things are better than cheese crisps!
First up you need a rubbery type of cheese like Edam or Gouda, both work well. Probably Emmental or Jarlsberg would as well. I’ve tried with hard goats cheese and it was nice but it didn’t pop.
Cut the cheese into small cubes, about 1cm square (about the size of your pinky fingernail). Keep them small, bigger lumps don’t work as well. Lay them out on a baking sheet with a bit of room between each one. The ones in the photo below are actually a bit big.
Then put them in the oven for 90 minutes at 110C (230F) - this objective is to get the water out of the cheese without completely melting it. Then turn the heat up to 160C (320F) for another 10-15 minutes. The cheese should pop. You might want to put a big tray at the bottom of your oven to catch the more energetic ones.
Take them out and let them cool completely for max crunchiness. Enjoy!
