📖 Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. This prevents sticking and makes cleanup a breeze.
2. In a medium bowl, combine 2 cups of finely shredded cheese (such as cheddar, mozzarella, or a blend) with 2 tablespoons of almond flour. If you don't have almond flour, you can skip it completely. It just adds a slight nutty flavor and helps bind the wafers a bit. Don't you think that's just lovely?
3. Add 1 tablespoon of softened butter, cut into small pieces, to the cheese and almond flour mixture. Make sure the butter is soft, not melted, to ensure it mixes in evenly. Try not to melt the butter.
4. In a separate small bowl, mix together 1 teaspoon of garlic powder, 1/2 teaspoon of dried Italian herbs (or your favorite herb blend), and a pinch of salt and pepper. If you're feeling adventurous, add a pinch of red pepper flakes for a little heat. I just adore a little heat!
5. Sprinkle the garlic herb mixture over the cheese and butter. Use your fingers to gently mix everything together until well combined. The mixture should resemble coarse crumbs.
6. Take a small spoonful of the cheese mixture and place it on the prepared baking sheet. Flatten it slightly with your fingers or the back of a spoon to form a thin wafer, about 1-2 inches in diameter. Repeat with the remaining cheese mixture, leaving a little space between each wafer.
7. Bake for 8-12 minutes, or until the wafers are golden brown and crispy around the edges. Keep a close eye on them, as they can burn quickly. Every oven is different. Ovens, ovens, ovens, why do you always change?
8. Remove the baking sheet from the oven and let the wafers cool completely on the baking sheet. They will crisp up as they cool. This is important, so be patient!
9. Once cooled, carefully peel the wafers off the parchment paper or silicone mat. Store them in an airtight container at room temperature for up to 3 days. If they lose their crispness, you can re-crisp them in a low oven (250°F) for a few minutes.