Cheese crisps?

How do YOU make them, what sort of cheese ect....
Thanks!

http://lowcarbdiets.about.com/od/snacks/r/cheesecrisps.htm

I only make mine with parmesan, asiago or romano cheeses because the other varieties are too soft.

There are variations on the "how to" make them. Some make them in the microwave and love them, but I'm a fan of oven baked.

I finally tried them last night. I used low fat shredded cheddar cheese and put a little pile (kind of flattened) on a plate and microwaved it until I could see it turning a brownish color (probably about 30 - 40 seconds) and then I flipped it and did the same thing. It tasted kind of like a gold fish. I dipped it in a little guacamole. yumm.

using parchment paper is best so you don't have a sticky mess. Also, i have noticed that using low fat or fat free cheese doesn't taste as good as the full fat cheese...go figure...haha!!

i compromise and use 2% cheese when i want it to be really good. the fat free ones seem to puff up for me and make my "crisps" big. i take a cracker barrel cheddar and break it into 4 or 5 pieces.

120

0

10

6

180

120 cal  0 carb 10 fat 6 protein and 180 sodium for the full fat cheese stick.

Almost any cheese will do.  I use shredded, but I tried it with a slice of swiss cheese and that works too!

I use to do the oven baked/parchment paper thing, but I'm lazy.  I figured I can put the little piles of shredded cheese directly on a non-stick frying pan and just fry them up.  If I want them crisp, I flip them.  If I don't care or want them a little soft and chewy in the center, I don't flip them.  My favorite is mexican blend shredded cheese with a little grated parmesan in the center. 

I was making delicious ones with parmigiano reggiano, but at $12/lb it was getting expensive. I bought a block of Pecorino Romano at Costco for $6/lb.  Made great crisps.