Directions:
- KEEP A SMALL CUP BY PAN TO POUR OFF EXCESS OIL THAT IS PRODUCED AS YOU FRY CHEESE.
- MELT BUTTER IN A 6 OR 7 INCH NON STICK PAN.-POUR OFF EXCESS BUTTER AND LEAVE A THIN FILM IN PAN,
- SPEAD A VERY FINE LAYER OF GRADED CHEESE TO COVER BOTTOM OF PAN OVER LOW TO MED HEAT,-THE CHEESE WILL MELT BUBBLE, AND SPREAD OUT LIKE A LIQUID CREPE,AS IT STARTS TO SET AND EDGES START TO BROWN,-TURN OVER AND BROWN,-REMOVE AND PUT ON PAPER TOWELS.-OR PUT OVER A GLASS AND ALLOW TO COOL - TO MAKE A BASKET-(WATCH CAREFULLY NOT TO BURN THEM THEY COOK VERY FAST -.) COOL TO ROOM TEMP BEFORE SERVING
- CAN BE USED AS A CHIP - OR FILL WITH DIPS ETC
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 26.64 Kcal (112 kJ) | ||
| Calories from fat | 16.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.79g | 3% | |
|---|---|---|---|
| Cholesterol | 4.68mg | 2% | |
| Sodium | 106.85mg | 4% | |
| Potassium | 6.15mg | 0% | |
| Total Carbs | 0.2g | 0% | |
| Sugars | 0.07g | 0% | |
| Protein | 2.4g | 5% | |
| Calcium | 78.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 395.35 Kcal (1655 kJ) | ||
| Calories from fat | 239.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.57g | 3% | |
|---|---|---|---|
| Cholesterol | 69.52mg | 2% | |
| Sodium | 1585.58mg | 4% | |
| Potassium | 91.3mg | 0% | |
| Total Carbs | 2.97g | 0% | |
| Sugars | 0.99g | 0% | |
| Protein | 35.64g | 5% | |
| Calcium | 1168.1mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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