Chakers (flattened chaffles to emulate a cracker, like matzos)
Because of the time in the dehydrator, I like making in a large batch (they keep in the fridge, and can be frozen)
I use a 5lb bag of shredded mozzarella
One batch:
200g shredded mozzarella
2 lg eggs
combine
Because of the time in the dehydrator, I like making in a large batch (they keep in the fridge, and can be frozen)
I use a 5lb bag of shredded mozzarella
One batch:
200g shredded mozzarella
2 lg eggs
combine
Spray iron with olive oil (I have a sprayer)
Cook on high for ~6 minutes
Size and time depends on your iron
Chaffle -> Chacker
Place hot chaffle on cutting board
Flatten with meat pounder or equiv tool, gently or it can come apart
Place on dehydrator rack with the others
Cook on high for ~6 minutes
Size and time depends on your iron
Chaffle -> Chacker
Place hot chaffle on cutting board
Flatten with meat pounder or equiv tool, gently or it can come apart
Place on dehydrator rack with the others
Dry the batch in a dehydrator overnight (needs a good 20 hours with my machine).
A temp of 140-160 doesn't seem to make much difference to the finished product.
Handle gently, or they will crumble.
A temp of 140-160 doesn't seem to make much difference to the finished product.
Handle gently, or they will crumble.
These will be a little oily to the touch. Depending on your preference, you can add 2T coconut flour and 1T water to the batch mix. The coconut adds VITAL FIBER🙄 but also soaks up the excess oil from the cheese. I like these better, but wife says she gets rumbles from the🥥.
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