Let's revisit, shall we.......
Wow, these are so crispy and delicious! As in "I can eat more, please" good. My batch is not a pretty as these, but are just as yummy. I am sure my friend Rocquie, is right. The cheese used will make a difference in the final results. I used shredded Colby Jack, which I think it is a drier cheese than say a medium cheddar. A drier cheese will result in the pebbly surface.
2 sleeves saltine crackers
1/2 stick butter, melted
any salt free seasoning of your choice, or you can leave plain
8 oz cheese grated, or 2 - 3 cups grated cheese ( 3 cups of Colby-jack )
Lay the crackers in a single layer on baking sheets, brush with butter, sprinkle with seasoning.
This is somewhat important, you want the cheese to be as even as possible for the best coverage.
These would be great with soup, salad or just as a snack by themselves.
Recipe rating: Oh Yes! (will make again)
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