Nacho Cheese Crisps Recipe

Ingredients

• ½ cup shredded extra-sharp cheddar cheese (about 2 ounces), frozen
• 3 large egg whites
• 0.12 teaspoon cream of tartar
• 2 teaspoons Taco Seasoning

1. Preheat the oven to 300°F. Line a baking sheet with parchment paper.
2. Put the frozen shredded cheese in a food processor and chop it into tiny pieces.
3. In a mixing bowl, whip the egg whites with the cream of tartar until very stiff peaks form. Sprinkle the chopped frozen cheese on top of the whites. Then, with a rubber spatula, very carefully fold the cheese into the egg whites, being sure not to disturb the fluffy whites while still thoroughly spreading the cheese throughout.
4. Carefully place the mixture into a large sealable plastic bag, then cut a ½-inch hole in one corner of the bag. Gently squeeze the mixture onto the prepared baking sheet in strips about 2½ inches long and ½ inch wide. Lightly sprinkle the top of each puff with the taco seasoning.
5. Bake for 20 to 30 minutes. The longer you can bake them, the crispier they will be, but don’t let them get too brown. For even crispier puffs, turn off the oven and leave them in the oven for at least 30 more minutes.
6. Store in a tightly sealed, airtight container for up to 7 days. Best eaten fresh.