Mix all of the dry ingredients in a microwave proof bowl.
Add the grated cheese and use your fingers to quickly rub the cheese into the dry mix.
Microwave for about 1 minutes or until the cheese has melted and is stringy.
Using a blunt knife, stir the mixture until it is a shaggy mess.
Add the water to the mixture and stir with the knife until well combined.
Using the bowl knead the mixture with your hands and create a ball out of the dough.
Divide the dough in half (if you have a small microwave you may need smaller batches.) Smooth off the edges of one half of the dough and place it in the centre of a piece of quality baking paper that will fit on your microwave plate. Squash the dough round down a little with your hands and place another sheet of baking paper on top.
Roll your dough out so that it will fit to the edges of your microwave dish. If your dough is too thick- remove some dough and roll the dough out thinner. The thinner the dough the better the cracker- ideally about 2mm or less than 1/8 inch. Remove the top sheet of baking paper and using a long sharp knife or pizza cutter, cut your dough into corn chip triangles or desired shape.
Cook on high (mine were cooked at 1100 watts) for about 2 minutes in your microwave. if your microwave is not as strong as mine, you will have to cook your CC's for longer.
Remove CC's from the microwave, place your spare sheet of baking paper on top of the dough and flip your CC's over onto the microwave plate, so the bottom side is now the top side. Remove the top piece of baking paper and microwave again on high for a further 2 minutes or until your corn chips have nearly cooked through.
Remove the corn chips from the microwave again and break your corn chips along the cut lines by folding along the cut lines. Use a knife if you are having issues with breaking them up. Take care not to burn yourself as they do get hot.
Spread the CC's out over the microwave plate so that they can cook evenly and microwave again for another minute or for as long as it takes to cook the CC's so they are dry and crispy. Remove from the microwave and allow to cool on a cooling rack.
Your CC's will crispen up as they cool. Store in an airtight container for up to 2 weeks- if they last that long!
Cheese CC's- Add 2-3 tablespoons of processed dried grated parmesan cheese and an additional 30 gms/1 oz grated mozzarella for cheese corn chips.
Add ¼-¾ teaspoon ground chili powder or paprika to spice your CC's up a little. Add to taste
Other flavor ideas you could also add includes adding- 1- 1½ tablespoons nutritional yeast½ teaspoon oregano or mixed herbs¼-½ teaspoon Mexican Spice Mix or chipotle mix- add to taste
For healthy seedy less traditional CC' s you can add one of the following as whole seeds for texture and nutritional value-1-2 tablespoons chia seeds1-2 tablespoons sesame seeds1-2 tablespoons poppy seeds1-2 tablespoons linseed/flaxseed
This recipe was made in an 1100 watt microwave on a 33 cm/13 " microwave plate. If your microwave is not as powerful you will need to vary the cooking times.Make sure your CC's are cooked through and dry before storing in an airtight container. Any moisture will impact on the quality and the storage time of your CC's.If your cheese hasn't melted sufficiently to be able to mix it in with the dry ingredients you can try to microwave it again. Some cheeses don't melt as well as others. If your cheese isn't melting and has clumped up you can blitz the mixture in a food processor prior to adding the water. Let the mixture cool before doing this though.