Use Low-Moisture Cheese

Low-moisture mozzarella works best because it crisps up beautifully without becoming greasy.

Fresh mozzarella contains too much water and may make the chips soggy.

Watch the Oven Carefully

Since ovens vary, begin checking around the 7-minute mark. The chips are ready when the cheese edges turn golden brown.

Let Them Cool Completely

Cooling is essential for crispiness. Fresh from the oven, the chips may seem soft, but they harden as they cool.

Avoid Overcrowding

Leave space between the chips so the cheese has room to spread without sticking together.

Flavor Variations

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