![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisj0aW1JC_xAQib0tKxshBgdAq-BXtsy-IWX8IMQsEXEjWZvB8RhiDjAZekXmXODF0jxVjDnkaTDhS1P6NElyzOhnmK4VIgME07Mflr4Maj4_UzuLC_HtsDQgYmLpR_u1afn-7g6spyeH3/s1600/CojackCrispCloseUp-copy.jpg)
Ingredients:
Non-stick cooking spray
1 package (8 ounces) finely shredded Colby-Monterey Jack Cheese
Preparation:
Preheat oven to 350 degrees F. Lightly coat rimmed baking sheet with non-stick cooking spray. Place 2 teaspoons Colby-Monterey Jack cheese mounds 2 inches apart on baking sheet. Press mounds gently with fingers to flatten. Bake until mounds are thin, bubbly and golden, no more than 6 to 8 minutes. Immediately transfer crisps to paper towels with a metal spatula. Serve when crisps have cooled completely.
Hint: Baking too long will make crisps too hard and not easily removed from the baking sheet.
Tip: May be baked one day ahead and crisped before serving in oven at warm setting, for 4 to 5 minutes.