I made cheese crisps today. I am doing the keto diet so I’m only eating 24 grams of carbs per day. These little guys have a great crunch and are perfect for dipping. You can use just about any cheese, I imagine. I had part of a bag of shredded Mexican blend but it has 2 grams of carbs per 1/4 due to the cornstarch used to keep it from clumping. I decided it would be perfect for this experiment.
Preheat your oven to 350 degrees.
Line a cookie sheet with parchment paper. (Do not skip this step)
Using a teaspoon, measure out a scoop of cheese and put it on the sheet..
Pat it down to make it a little flatter.
Use that one to eyeball your next 11. (I could fit 12 on a sheet with about 2 inches between – think small cookie sized.) You do want to leave some space because they spread a little.
Pop them in the oven for 5-7 minutes. My oven gets them golden brown at 6 minutes.
When they are done take the out and slide the whole sheet of parchment paper onto your counter to cool for about 5 minutes.
Peel them off and enjoy.
Hacks: you can use any cheese you like. (Some are chewier than others)
You can toss the cheese with any spices you like.
You can use sliced cheese, just break it to the size chip you want.
Nutrition for this brand of cheese: 6 crisps: 55 calories. 4.5g fat, 3g protein, 1g carbs