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These crispy cheesy chips are baked, not fried, giving the fry cook on duty a break on those busy Chanukah nights.
12 ounces (340 grams) shredded cheddar cheese
2 shallots, sliced very thinly (look for round ones)
spices (I use Pereg Pepper, thyme, and parsley)
Line a muffin tin with parchment baking cups, or spray with cooking spray.
Sprinkle about a tablespoon of shredded cheddar into the bottom of each one.
Top with a slice of shallot and a sprinkle of spices.
Bake at 375 degrees Fahrenheit (190 degrees Celsius) for 10–15 minutes.
Allow to cool completely before transferring. The cheese will firm up after a few minutes.
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