Cut the cheddar cheese block into about 48 square pieces about ⅛ to ¼ of an inch thick. Place cheese on a baking tray about ¼ of an inch apart.
4 ounces Sharp Cheddar Cheese Block
Cover the tray and cheese with paper towels and then cover the paper towel with a cheesecloth or kitchen towel.
Let rest undisturbed at room temperature for 24 hours to dry out the cheese (don’t skip this step or it won't work).
Once the cheese is dry and hard, remove the towel and paper towels and blot any grease off the cheese with a paper towel. Preheat oven to 400℉ (200℃). Bake for 5 to 7 minutes or until cheese squares puff up.
Remove from the oven and let cool for 3 minutes. Lightly blot any excess grease from the cheese puffs.
In a zippered freezer bag or sandwich bag add the cheddar cheese powder. Add the puffed cheese to the bag, zip closed, and shake to coat it with the cheese powder.
1 tablespoon Cheddar Cheese Powder
Remove the coated cheese puffs from the bag and place them into a clean zippered bag. Serve. Any leftover cheese puffs should be stored in the zippered bag at room temperature, and you can add an anti-humidity food packet to keep them fresh and crisp in humid weather.
Notes
*Nutritional Data are Only Estimates Based on the Products I Used.Yield: 48 puffs, Serving Size: 12 puffs, Net Carbs per Serving (12 puffs): 2g, Amounts per Serving~