Easy Low Carb Cheese Chip Recipe
First off, choose the type of cheese you want to work with. I adore parmesan cheese. Swiss cheese is also a favorite of mine. Go with something you like the flavor of. I'd go with something at least reasonably textured. If you went with an incredibly soft cheese like brie, it probably won't crisp up well. Still, experiment! Have fun! This is the beauty of cooking. See what works well for your taste buds.
It really helps to have one of those microwave-safe muffin pans for this. That way your cheese blocks spread out into the bottom of each muffin spot and stay in a nice circle shape. If you aren't able to do that, don't panic. Just slice them into reasonable shapes, and know that they are going to spread a bit. You can use any sort of small microwave-safe container to put them in. Egg cups. Little bowls.
Cook the cheese for 30 seconds. Take it out and give it a poke. Now go for another 30 seconds. This is all about your interests and taste buds. Some people like their chips a little chewy. Some like them rock-hard. Maybe you want to be gentle to your teeth. Make you like that hard crunch. See which time makes the perfect chip for you!
Some people love to eat these hot out of the microwave. Others like them to fully cool so they are as crispy as possible. Again, it's up to you.
Are you going to eat them raw? With salsa? Marinara? Ranch dressing? You control your fate in your hand. Try different combinations. Try combinations of cheeses! How about a mixture of swiss and cheddar? Cheddar and jack? The sky is the limit.
You can even toss them over a salad, one of my favorites. They add a great texture.
Let me know which types of cheese you like best in your crisps!
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