1 c. shredded Jarlsberg cheese
1 c. instant potato flakes
1/2 tsp EACH black pepper and garlic powder
1 c. vegetable or chicken broth
Preheat oven to 375o. Mix cheese with potato and seasonings; add broth and mix.
For lacy, crispy dippers, sprinkle mixture evenly on parchment-lined or (oil-sprayed) foil lining a 10×10-inch baking pan. Bake 25 minutes or until brown around the edges. Break into free-form pieces.
For a more solid, flexible dipper, spread mixture on parchment or foil, patting down for an even layer. Bake 35 minutes or until beginning to brown. Invert on wire rack, peel off parchment and return to pan to bake 10 minutes more. Cut into 2-inch squares. Serve with your favorite salsa. Makes 25 pieces.