This recipe originally appeared in a December 2016 story: “Hosting a holiday party? Check out these easy appetizer recipes,” by Chapel Hill food writer Jennifer Palcher-Silliman. She wrote: You may have heard of Parmesan crisps, the one-ingredient wonders. I think these cheese crisps are less salty than the Parmesan crisps I’ve had before, and the pepper jack adds some nice heat.
1 cup shredded pepper jack cheese
1 cup shredded Parmesan cheese
Heat oven to 400 degrees. Combine the two cheeses, then form into roughly two-inch circles on two baking sheets lined with parchment paper. Bake for 6 to 8 minutes or until the edges are golden brown. Let cool to room temperature before serving.
Yield: 20-24 crisps