1/25/2016

Cheese Crisps - One Ingredient - ONE!

So we're trying to eat healthier around the house using the book "Wheat Belly" as a guide.  It just seems that eating this way can do wonders for your overall health...not just weight...so we're giving it a go.  I recently ordered "Wheat Belly:  30 Minute Meals" and there are some GREAT, easy recipes.  I'm loving it!  I've been reading about the program and looking for a few substitutions for things we usually eat and I came across cheese crisps...made with...wait for it...CHEESE.  Sounds easy enough, eh?  These are WONDERFUL if you're doing any kind of low carb diet.  They take the place of crackers and chips and work well with any type of dip or salsa.  You can use them as "dippers" in place of corn chips, crackers, etc.  I love them as is, no dip included...but I can see where they would come in handy for those moments where you need something to dunk into a bowl of SOMETHING.  It's as simple as this:

Take a block of cheese and slice it SUPER thin.  You can also sprinkle shredded cheese in a small pile...just depends on preference.  I think the block cheese tastes better, but the packs of shredded cheese turn out a bit thinner.  It's worth trying it both ways to see which you prefer.  Place your slices a few inches apart on parchment paper.  This will ONLY work well on parchment paper.  Unless you have some type of magical, nonstick pan (please tell me if you do)...they're going to stick...UNLESS you use parchment paper.  Bake these babies at 375 degrees for 7-9 minutes.  You want them to be nice and melted, turning slightly brown along the edges.  Take them out of the oven and allow to cool.  I sit the parchment paper directly on my granite counter top because it helps cool them down a bit faster.  Once they've cooled, place them on paper towels to blot off the extra grease.  They are SO yummy!  If they're chewy or not crispy enough, just pop them back in the oven for a few minutes longer. 

I've had several friends tell me you can put these in Ziploc baggies and save for later, but mine did NOT do well in baggies.  It sealed in the moisture and they were "chewy" the next morning, or as my son said..."like rubber".  Yikes.  It seems to me, they're best baked right before they're needed.  We've demolished one or twelve blocks of cheese cooking these crisps.  Just saying...

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