Spread the shredded cheddar cheese on a cookie sheet fitted with a silicone mat or parchment paper. Try to not have too much overlap (like a mound of cheese), but a little is OK.
Set your oven to 170 F and leave the cheese in the oven overnight (about eight hours). The cheese crisps can become greasy during the drying process. To help with this, use a paper towel to wipe the grease off of them halfway through the baking time and then flip them over.
After eight hours, you’ll see that the cheese has hardened and joined together into one giant cheese crisp.
Wipe off any excess grease from both sides, break into cracker-sized pieces, and enjoy!
If you are grating the cheese by hand, make sure that is cold. Warm cheese is much harder to grate.
Always use a silicone mat or parchment paper to keep the cheese from sticking to your baking sheet.
If you have a dehydrator, you can make cheese crisps in the dehydrator instead of the oven.