Baked Cheese Crisps

Cheese Crisps 3

Baked Cheese Crips

Move over potato chips.  Get out of the way crackers.  Salty and crispy like a good chip or cracker should be, these cheese crisps just might take the place of your favorite chip or cracker.  We’re all looking to reduce the amount of useless carbohydrates in our diet and this one is a winner.  In my work with bariatric patients who need to reduce carbohydrates to just 30-40 grams per day, there simply is no room for carbs that don’t offer much nutritional value.  We’ve been promoting baked cheese crisps for years as a suitable much more healthy alternative to the crunchy salty snack.  They’re high in protein, vitamin B-12, D, calcium and magnesium-all the nutrients found in a glass of milk.

There is more than meets the eye to making these lovely little lacy creations.  First of all you must line your baking sheets with parchment paper.  Do not try to use foil or cooking spray.  You don’t want to be scraping off cooked-on cheese from your baking sheets.  It is murder.  Secondly, mound the cheese in single-layer circles rather than pyramid shapes or else they will be uncooked in the middle and rock hard on the edges.  I like to blend in different spices with the cheeses for a variety of flavor hits like chili powder, cumin, garlic, rosemary, Herbes de Provence or basil.

Cheese Crisps 1

Cheese crisps are great eaten by themselves or like any other chip or cracker, used as a dipper for salsas and bean dips like the Fiesta Black Bean Salad with Avocado and Lime (I just left out the lettuce to create the salsa shown here).  See more suggestions for dips and salsas below.  You could also use as an appetizer topped with dill- seasoned cream cheese and cucumber or feta cheese and sun-dried tomatoes.

Cheese Crisps 4

Baked Cheese Crisps

Prep Time: 5 minutes

Cook Time: 7 minutes

Total Time: 12 minutes

Yield: 8 or 9 crisps

  • ½ cup grated hard cheese such as Parmesan, cheddar, or Mexican blend cheeses (about 2 ounces)
  1. Heat the oven to 350 degrees F, and line a baking sheet with parchment paper. Form about 1 tablespoon of the cheese into a thin circle on the parchment paper; repeat with the remaining cheese, leaving 2 inches between circles. Bake until the cheese is golden brown and lacy, 12 to 15 minutes. Cool on the baking sheet, then serve.
http://insidekarenskitchen.com/baked-cheese-crisps/

 

You might also enjoy:

Simple Nine-Layer Dip

Simple Nine Layer Dip

 

 

 

 

 

Sun-dried Tomato and Feta Cheese Dip

Sundried Tomatoes, Basil and Feta Dip

 

 

 

 

 

Homemade White Bean Hummus

Homemade White Bean Hummus

 

 

 

 

 

Artichoke Spinach Dip with Bacon

Artichoke Spinach Dip with Bacon

14 comments

    • Karen says:

      Pete: Every oven will differ in their cooking temperatures and also how thick or wide you pile your cheese mounds will also make a difference. Thanks for giving them a try. Everyone loves these crispy little bites.

    • Anonymous says:

      I use a stone to cook on with temp at 350 for about 8 to 10 minutes but if I use cubes then the temp is 375 for about 15 minutes.

  1. Karen says:

    Awesome idea we made them with pepperoni the kids flipped we dip them in pizza sauce the kids beg for them we don’t even buy pizza anymore thanks for the idea

    • Karen says:

      I’m so glad you’re enjoying these Karen. They are so quick to make and high in protein. I love the dipping in pizza sauce idea. I hadn’t thought to do that. Yummy!

  2. Cindy Obermeyer says:

    Karen – If I make them, how do I store them if we don’t eat them all right away – refrigerate?? Or in a zip lock bag? Thanks – love them!

    • Karen says:

      Hi Amanda: You’re right that would be helpful. I just take a little amount and make a circle on the parchment-lined baking sheet, then flatten it out with my fingers to about a 3-4 inch diameter circle depending on how much I piled on. Sorry if it’s not clear. I’ll work to take a picture and add it to the post. Karen

  3. Lori says:

    When storing in an airtight container, do you then refrigerate them or keep them in the cabinet? I refrigerated mine, but then they were no longer crispy.

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