My favorite snack before completely getting rid of wheat (gluten) was Cheez-Its. I could literally eat a box of them in one sitting. I loved the cheesy flavor, the crunchiness, and even the way they built up in your teeth (ok, that was gross).
Now, when I buck heads with my Cheez-It craving, I almost always make these Crispy Cheddar Crisps. They are completely satisfying and don’t do a thing to wreck my diet! In fact, I may even like them better because just a few will fill me up!
These chips are EXTREMELY versatile! They could be used to scoop up your favorite dips and salsas, mock “tortilla” shells for tacos, croutons for salad and even make a great garnish for dishes.
I hope you guys enjoy these as much as I do! Remember to experiment with my recipes and maybe try different cheeses. You don’t have to use just Cheddar! Romano and Parmesan make really tasty chips as well. Some cheesed won’t work too well, such as Mozzarella. You want to definitely use a firmer cheese!
Macro/Nutrition: For 4 crisps, these come out to roughly 110 calories, 0 net carbs, 9 grams of fat, 0 grams of fiber and 7 grams of protein per serving!
- 4 tablespoons Cheddar cheese shredded
Preheat oven to 375
On a cookie sheet lined with parchment paper, drop a tablespoon of shredded cheddar cheese into four separate piles. Make sure they have at least 2 inches space between them.
Bake in oven for roughly 10-15 minutes. You want to to look for a golden brown color around the edges.
Pull out of oven and let cool for 10-15 minutes.
Loosen from cookie sheet with a knife (if they’re sticking) and ENJOY!