Moon Cheese

Use cheddar of any type, Edam, Gouda, Colby, “Swiss,” or Monterey Jack. Cut into cubes of less than in inch, and arrange on an ungreased baking sheet.

Here’s where I tell you not to crowd the cheese bits, but it seems no matter how meticulous I am, I usually end up having to break them apart. Place in the upper rack of a low (250) oven until it’s thin, crisp, bubbly, and greasy. Cool completely before removing with a thin spatula to drain.

You shouldn’t have to salt these, but some people like paprika or cayenne. I don’t. Eat immediately; they’re too fragile to keep.