The subject of this invention is a method of manufacturing cheese crisps, cheese crisps and food produce containing cheese crisps, applicable in food industry. The method states, that cheese is checked under a metal detector, cut with a food sheer into slices between 1 - 7 mm thick and an optical detector is used to check for the presence of any foreign bodies within the produce, whilst cheese slices are frozen to temperature between -5 to -30C by cold air stream of temperature between -20 to -150C for 5 to 40 minutes. Cheese slices are aerated by rapid water evaporation, which causes the appearance of typical smaller and/or larger bubbles increasing the product volume, whilst aeration process is conducted in a microwave - vacuum dryer between 1 - 20 minutes, with pressure between 15 - 100 hPa and applied microwave power between 5 - 120 kW. After the aeration process, cheese slices are mixed with seasoning, whilst slices are post dried in temperature between 20 - 65C for 0.5 to 2 hours, to obtain moisture level between 1 - 9%, which gives the crunchiness effect, and after post drying process cheese is sieved and accepted fractions are packed. Cheese crisps comprise of a product in form of up to 3 mm thick dried cheese slices, with up to 7% of water content and natural taste additives in quantity between 1 - 30% of product mass. Tissue of dried cheese slices is aerated with air bubbles increasing the product volume, and surface of slices is covered with smaller and/or larger bubbles. The product is a mixture containing cheese crisps and/or cheese crisps with different flavours in quantity between 5 - 95% and/or fruit crisps in quantity between 5 - 95% and/or vegetable crisps in quantity between 5 - 95%, whilst crisps comprise of dried up to 3 mm thick slices, with up to 7% of water content and natural taste additives in quantity between 1 - 30% of product mass.
