Introduction: Crispy Cheese Bowls

About: I'm a maker with a penchant for art and a love of sculpting the unsettling. I also appreciate the history of deep craft traditions and would be a good part of any post apocalypse survival team.
I was eating a grilled cheese the other day and got some of that grilled crispiness on the outside and thought, I just want more of that and only that. So I cooked up some cheese and made it into bowls for the game. These are super simple crispy cheese bowls to make any salad just that much unhealthier. Great for taco salad or to just dip in salsa. It's like lazy nachos. Chip and cheese in one.

What you'll need:
  • Shredded cheese
  • Paper towels
  • Small bowl
  • Pan

Step 1: Apply Heat

Using a flat bottomed wok or just a frying pan, put in a handful of cheese on medium heat. After about a minute, it will start to bubble out evenly. At this point I usually pour off any excess oil thats been released, but that's optional. When the edges start to look just barely golden brown, use a spatula to lift around the edges first and then under the middle. You want the cheese to still be floppy, but if your spatula sticks, give it a few more seconds.

Step 2: Form It Into a Bowl

These steps should happen fairly quickly, so be sure to have everything prepped ahead of time. Moving the cooked cheese, carefully place it onto a small cup or bowl that you're using as your mold. Take a folded paper towel and press it onto the cheese on top of the form. Hold it in the shape for about 10 seconds and then remove the paper towel. If it sticks, cook the next one a little longer. At this point it should be stiff and crispy. Take it off the mold and move on to the next one.

Step 3: Or Don't

Alternately, you can just put it on a paper towel flat and then break it into chips. Since a full bowl is a lot of cheese, the chips can be good to just put out next to the salad. I like to put them into craft paper cones. It elevates it a little beyond overcooked cheese.

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