Wednesday, January 27, 2010

Cheese Crisps - about a 1/2 carb each

Last night, I was experimenting with making cheese crisps.  These are snacks similar to crackers or tortilla chips  made out of cheese.  They're quite simple to make.  I tried three kinds last night:  American cheese (the real stuff, not cheese "food"), cheddar cheese, and pepper jack cheese "food".   The American cheese slices I cut into 16 squares a little less than an inch across.  The other cheeses I just sliced thinly off the end of the block.  All three turned out with very different textures.  The American cheese crisps were the most crunchy and reminded me a little of tortilla chips.  The cheddar ones were a bit greasy with little bubble holes in them but still yummy.  The pepper jack cheese "food" turned out with a similar texture to a saltine cracker.  I will continue to experiment with different types of cheese and share the results on my blog. 

As I was munching on these this morning during work, I was thinking about my crunchy taco recipe.  For the tacos, I told everyone to use cheddar.  After last night's experiment with cheese crisps, I think I'm going to try tacos with American cheese next time.  On a side-note, I just received a blog comment this morning from someone talking about cheese crisps and taco shells.  Isn't it awesome how life is full of little synchronicities like this? 

Cheese Crisp Recipe 

Servings:  As many as you want.  Check the cheese package for carb counts.

Cheese  (American, Cheddar, Pepper Jack, you name it)
Optional Spices (salt, garlic powder, chili powder, etc.)


  1. Preheat oven to 400 degrees.  Line cookie sheet with silicon mat or parchment paper.  Do not grease.
  2. Cut cheese into desired size squares as 1/8 to 1/4 inch thick.  Depending on the type of cheese you use, they may spread out or hold form.  American and cheddar will come out much larger with rounded edges even if cut into squares.  Some "un-real" cheese "foods" will hold their shape.
  3. If using spices, mix spices and toss cheese in them.  Or, sprinkle on just before baking.
  4. Spread squares out on lined cookie sheet. 
  5. Bake for about 8 minutes.  Cheese will crispen up as it cools.  After cooling, if rubbery then put back in the oven for another 2 minutes.
  6. Serve with dips, salsa, or enjoy plain.


Unknown said...

Thanks for this! I love your posts! You're doing great! Keep up the great work!


Aunt Juicebox said...

You can also make these in the microwave with a little experimentation depending on your microwave and the type of cheese. Although I tried it once with my silpat liner and it was a disaster. lol

Anonymous said...

I use the individually wrapped processed cheese slices (American I suppose). I have also used just a pinch of shredded Kraft cheddar cheese. Either way I make them in the microwave and just sprinkle red pepper on them. To me, they taste like cheese straws (from a wedding).

Have you tried the pepperoni crips in the microwave ? I have heard of it, but never tried it.

Lupe said...

Oh, this is exactly what I am looking for! A low carb alternative to tortilla chips! I'm a Latina, and it's really tough following a low carb diet. I miss my tortillas and chips. : )

Thank you for the recipe!!!

Tami said...

I've never tried using American cheese. I will try that one next.

It is funny how different cheeses and cooking methods with make them turn out differently.

Daron said...

A note about using American Cheese. American works well when cut into small pieces. But if you use an entire slice, it will puff up, burn the skin on top and undercook the thicker layer on bottom. Cutting it into tiny squares will prevent this from happening. So, making taco shells from American is probably out.

Masa said...

Ok, I am on a roll third recipe from this site and the cheese crisps, AWESOME! I take my kiddos to the pool everyday and I never have a snack ..not now, I am hooked up!
I used Kraft Big slices cut em into quarters for a fat cracker and I gotta tell ya the Swiss with a little garlic salt way good and taste like a Cheese it! Cheddar very greasy but still yummy- thank you for making this diet fun again!