Baked Cheese Crisps

They’re so delicious, easy to “customize,” and quick to make. They’re great to snack on when you’re in the mood to “munch” but carrot sticks just aren’t cutting it – these are full of protein and fat and (depending on your cheese) zero to few carbs. Use them wherever you might otherwise use a cracker. I really like to serve them with a nice green tossed salad. They work really well with my Amazing Artichoke Dip.

So, start with your cheese. You can use cheddar, Parmesan, Monterey jack, whatever you’d like.

If you’re planning on mixing in seasonings or spices, grate your cheese. Or get pre-shredded cheese. Either is fine.

Preheat your oven to 350º and put some parchment paper on a cookie sheet.

It must be parchment. Foil won’t work,  nor will cooking spray or any other method… parchment and parchment only.

Now, if you’re using shredded cheese and seasonings, go ahead and toss it all together in a bowl. Cheddar/Jack and Ranch dressing mix is amazing. “Mexican blend” is great with some chili powder and garlic. Parmesan and basil is always nice. Do what feels good to you. Just don’t add salt. Remember, cheese is already PLENTY salty on its own. You do NOT need additional salt.

For shredded cheese, put little lumps of it all over the parchment-lined cookie sheet, spaced out because they WILL “grow” and spread more than you think they will. And when I say “little” lumps, I mean little… about a tablespoon of cheese each.

Now put it on a rack centered in the middle of your oven, and bake for 10-15 minutes. If the edges are starting to brown, you could try taking it out. If you’re not sure, leave it in for another minute or two. 

If you don’t let it bake enough, it’ll just be stretchy melted cheese, not “crisps.”

When you remove them from the oven, you’ll need to let them cool. After a few minutes, they’ll be crisp.