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 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.
- ½ cup grated hard cheese such as Parmesan, cheddar, or Mexican blend cheeses (about 2 ounces)
- 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.
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