Because I'm on a reduced carbohydrate and reduced salt diet, it's hard for me to find crispy snacks that I can have that I also like.

About a week ago I found this recipe and tonight I gave it a try. It's cheesy, crispy, and has a bit of a salty taste. I made two batches!

Baked thin slices of cheddar. Nothing else added.

Attached Images

Cheese Crisps - MFS.jpg (117.0 KB, 146 views)

This is a great idea. And those look really good.

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Terry, those do look tasty. I have a nephew who is an executive chef in Hilton Head who introduced me to parmesan chips. They are nicely paired with Ruthie's spinach and artichoke dip.

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Looks tasty!

Hey, please post the recipe! Maybe I'll try it (Got the same diet considerations.)

Thank you.

I've done those parmesan in the past. These cheddar ones are my first attempt. I'm very pleased with the outcome.

Thanks.

I'll likely post it soonish and let you know.

Cheese Crisps - MFS
Michele Fulmer Santiago

Ingredients

Sargento® Ultra Thin Cheese slices

You can use any cheese, but I used the ULTRA THIN SARGENTO® and it works well.

Baking times vary depending on your cheese, provolone and mozzarella take longer than Swiss or cheddar - watch them carefully.

Instructions

1. Preheat oven to 250 degrees F.

2. Line a large baking sheet with parchment paper.

3. Separate cheese slices, removing the interior paper, and stack evenly upon one another. Cut stack into 4 squares.

4. Separate these smaller slices and lay pieces evenly out on the parchment, being sure that they do not touch.

5. Bake on the middle rack of the oven for about 45 minutes.

Every oven varies. After the first 15 minutes I rotate the pan, and after the next 15 minutes I rotate the pan again (for even baking), and then keep checking every 5 minutes until the slices are crisp. With cheddar slices it takes a total of 40 minutes in my oven.

6. Pull the tray from the oven, slide the parchment paper and still hot slices onto a cooling rack and allow the slices to fully cool.

7. Set the now cooled slices on paper towel (no overlap) to remove excess oil from the bottom and lightly dab the tops with another paper towel to remove top oil, and then move to serving bowl or plate.

Enjoy!

Oh, I have some smoked cheddar in the fridge.. this may need to happen in the near future

This looked so good I had to give it a try this afternoon. Scrumptious!

Attached Images

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A buddy makes smoked cheese in his Traeger. I can only imagine how good these crisps would be in a smoker oven.

I'll make some this week while others are at work. It may be impossible but will they keep on the counter for a few hours?

These are made with just cheese. I wouldn't leave cheese on the counter for long, but then again they are dried cheese - so maybe for a couple of hours.

Last night I took 6 of these crisps and along with a folded paper towel (to capture moisture) I put them in a zip lock bag and in the refrigerator. Twenty hours later they are still crispy and the one my wife tried she said is still wonderful. We'll try another one of these tomorrow and see if it is still good.

Best guess bottom line seems to be not to leave them out for a whole lot longer than you would a slice of cheese, but if kept dry and protected they may last for quite a while in the refrigerator.

We have cats. Nothing survives when left unattended on the counters.

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Gotta try this! Thanks for posting!

Did someone say cheese?
Six year old Joan Miró.

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IMG_1137.jpg (76.1 KB, 15 views)

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Those cheese thingy’s look very tasty!!
Larry

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Will try that recipe this week! Thanks for sharing.

Fifty-four hours after putting these six in the refrigerator, I tried another one. It was still crispy and tasty.

Thanks for all the comments and likes!

Joan did a great job on her art, tell her to keep up the good work!!

terry