Put baking paper on a baking tray and scatter the cheese bits on it. Remember to leave big enough gaps between the pieces
Slide the baking tray into the oven and bake the cheese for 45-60 minutes
The cheese continuously decreases the bubbles that it throws (evaporating water)
When almost all the water has evaporated from it, you can turn the heat up to 120-140°C to make the cheese popping and give it some crisp
Afterwards, simply take out the baking tray and let them cool down
I had no instructions for these so I thought, I'd just figure it out on my own.
You need to evaporate the water from the cheese, therefore a temperature of about 100°C -or right below it- is needed. This way, the water evaporates, without the cheese melting too much.
Serving Size 100 gram
Amount Per Serving
from Fat 270kcal73%
from Protein 100kcal27%
from net. Carb 0kcal0%
% Daily Value*
Total Fat 30.0g18%
Carbohydrate (Netto) 0g0%
*Percent Daily Values are based on a 2,000 calorie ketogenic diet (75% fat, 20% protein, 5% net.carbs). Your daily values may be higher or lower depending on your calorie needs and goals.
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