Friday, October 29, 2010

Cheese Crisps courtesy of Pat

Once again, it has been awhile. Life has not been easy lately, so I'm glad to be back. A long time ago I asked for some cheese cracker recipes or something to snack on. Pat has contributed cheese crisps which sound really good. I intend to try these this afternoon, as when the weather turns a little cooler, I seem to want to snack in the evenings. Not to mention, I need to be on guard and have plenty of Atkins friendly stuff on hand. You DO KNOW the carb season has started with Halloween weekend, and will only end after New Years? So here this one is- sounds really easy and quick! Thanks. Pat!

 Cheese Crisps

The reason "recipe" is in quotes is because it has just one ingredient - cheese. I use pepperjack because it has such a good taste when done, but cheddar works - it is just a bit bland. It can be perked up with some garlic/garlic salt.

Preheat the oven to 400. Grate a couple ounces of cheese. Divide it equally into 12 muffin cups. There should be just enough to cover the bottom of the cup. If you put too much in, it doesn't crisp well. Put in the oven and set timer for....well, it really depends on your oven. In one oven I've done eight minutes and others 15, but 10 minutes seems to be about right. You want to cook the cheese until it is uniformly light brown on top (it is usually lighter in the middle). It will bubble and have little holes all over it. Be sure to check it often towards the end of the time until you know how your oven does.

When it is done, take it out of the oven and cool on the stove top for a minute or two then run a fork around the edge of the cheese circles. They should pop right out and can be dried/drained on paper towels.

1-2 ounces of cheese makes about 12 crisps which are great with salads or snacking when you just want something crunchy. Store in a airtight plastic bag or container. I usually refrigerate them if I don't eat them that day, but they seem to be ok without refrigeration if I carry them to eat at work.

Carbs - 0 to 2 depending on the cheese you use.

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