Crispy Cheddar Crisps

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!

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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!

Crispy Cheddar Crisps

5 from 1 vote
Crispy Cheddar Crisps
Crispy Cheddar Crisps
Ingredients
  • 4 tablespoons Cheddar cheese shredded
Instructions
  1. Preheat oven to 375
  2. 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.
  3. Bake in oven for roughly 10-15 minutes. You want to to look for a golden brown color around the edges.
  4. Pull out of oven and let cool for 10-15 minutes.
  5. Loosen from cookie sheet with a knife (if they’re sticking) and ENJOY!

What’s your favorite type of cheese? Comment below!

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3 Comments

  1. Josh on September 9, 2018 at 4:42 pm

    Well, I found out my problem. (See other comment)
    I was using wax paper and not parchment. I knew there had to be something I was doing wrong! Anyway, yes these are really good and I prefer them over carb loaded crackers.

  2. Josh on September 9, 2018 at 4:15 pm

    I’ve had these before and they’re good, but not today in my kitchen. I followed direction precisely, but the cheese infused with the paper and refused to seperate. I even tried putting in the freezer until chilled. No luck. I had to have done something wrong.

    • Dominic on September 14, 2018 at 2:34 pm

      You’d be surprised as to how often this happens! I saw your other comment — was definitely the wax paper!

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