Crispy Cheese "Crackers" (?)

[smiley]

Just tried the cheese nuking thing.....ok I like them.....but my kids think I lost a few brain cells :daze:

Smiley :wave:

[TerrieP]

I love them too. I liked them a whole lot more after I figured out how not to exploded my ceramic dishes by nuking cheese on them. LOL!

Try all different types of cheese.

[donnaj]

Smiley and Terri, hello. I got a emson (the quick minute dehydrator for Christmas) and they make wonderful chips. I even place barque seasonings on them when hot. I make them for my snacks. :wave:

[TerrieP]

How long does it take in your dehydrater?

Hey at least I wo :D uldn't blow up my dishes anymore!

[carbavoidr]

good morning.

I just can't seem to get the hang of nuking cheese, I always end up with chaos. so I use a non stick skillet. I do all sorts of cheeses, just shred it and spread around in skillet till melty then cool a bit and turn over to repeat. I really like the fresh shredded Parmesan this way, because then I can use it to make nacho chips or taco shells (bend while warm). pepper jack makes an excellent chip when done this way. aaaahhhhh life is good in low carb land. :p I have a dehydrator..how do you do the cheese that way?
Jane

[TerrieP]

I bet clean up is a whole lot easier doing it in a pan too!

I will give this way a go!

I wonder if I can make a container to hold my taco salad!

[carbavoidr]

Yes, you can..using the fresh shredded Parmesan and a small non stick pan, just spread it around in the pan, melt, cool a little, turn it over, melt it, then while its warm lay it over the back of a bowl and form, let cool. its very pretty that way too, but I like to eat my taco salad on lettuce and break up the cheese as chips for salsa.
Jane

[TerrieP]

Sounds like a plan to me!

Thanks for the tips! :D

[donnaj]

Jane what a great idea. I have been wanting taco salad for awhile. I will try it with the taco bowl.

Terri, I have a heating sheet that came with my dehyrator and it takes 1 minute to make six chips. You slice them real thin. I usually just take string cheese to make mine.

Don't you love lo carb? I know I do. :wave:

[TerrieP]

This was so easy! And it was great to hold a little taco salad.

[donnaj]

Terri, What type of cheese did you use? I have some naco cheese and was wondering about using it to make the bowl.
:wave:

[carbavoidr]

I think Pepper Jack is a great cheese to try this alll with. after all life is an ongoing experiement. Parmesan has the ability to be neutral when you need it to be.
Jane

[TerrieP]

I used parmesean. It worked great. I think any hard cheese should work too.

[donnaj]

I have to go to the store today. I will get some different cheeses and tell you how they turn out. :wave:

[carbavoidr]

Buy a lot of the fresh shredded parmesan..you sure will use it up, it makes great crackers for soup, a perfect taco shell or bowl, and great chips for salsa.
Jane

[donnaj]

When I go to SAM's I will see if they have it a reasonable price. I know I tried the taco bowl and love it.
Donna :wave:

[BaileyWS]

I've just gotten into the cheese crisps myself. Made a bunch tonight and my daughter loves them too ... ours tasted just like "cheese nips" crackers.

I used a mexican blend (pre-shredded) ... it's what I had in the draw ... placed a bit around the outside of a dinner plate and nuked for 3 minutes. I left the middle free for two reasons ... 1) because the microwave just doesn't get the middle of the plate at the same rate as the rest, and 2) because the oil from the cheese runs off into the middle while it's nuking.

When it's done, I have a ring of crispy cheese. I just tear it apart and eat ... yummy! I've been craving some salty TV food ... and this hit the spot.

[carbavoidr]

the edge of a plate makes good sense. I have never been able to master the microwave. do you use any kind of special plate? that's a cool idea about getting the grease out of your way. in the skillet I have had better luck with the fresh shredded, is the pre shredded the same? it would be nice to save on grating time. also with the parmesan I use the itty bitty muffin tins, and shape it to that size then fill with tuna salads and egg salads and cream cheese dips for party trays..its a lot of work, but makes a nice presentation for finger foods.
Jane :spin:

[BaileyWS]

Cool ... I like the party tray idea! I can imagine one filled with crab salad ... yum! Do you shape the cheese over the outside of the small muffin tins, then?

I used the store shredded cheese, because that's what I had, and I'm essentially a lazy cook. :)

I never tried it with freshly grated ... with parmesan, though, I think you wouldn't want to use the canned stuff ... if you bought store shredded, get the good stuff.

I think I have some parmesan in the refrigerator ... I'm already planning my mid evening snack ...

[carbavoidr]

yep, just size it a bit bigger than the top opening and it folds up to nearly the same size as the cup. Crab salad sounds perfect, you could set out a nice buffet style lunch with platters of those filled with cold salads and chilled wings, some low carb tortilla wraps and veggies. maybe a chilled summer soup? wow, I wonder if you could make and freeze them to pop full at the last minute? I have not thought of that before. hmmm
for doing it inside the cup, I press home made corned beef around the sides, or sometimes bacon, beat up a couple of eggs, add some shredded cheese and fill by tablespoons into the tin. bake till done to liking. might work for cold luncheon too?? Oh, yeah..life is good in low carb land!!
Jane

[TerrieP]

I just made a cheddar crisp and wrapped a hot dog (not fillers 100% beef of course) in it.

YUM

[donnaj]

What great ideas :thup: Jane I was wondering to you bake the cheese in the muffins tins. If so what is the temperature. :wave:

[carbavoidr]

I do a couple of different things. I sprinkle enough shredded parm or romano to just cover the bottom of the tin, and it spreads out and I get perfect little chips, (when I want to be all fancy). Or if I want to do more symetrical shells I press it mixed with a bit of egg to the sides, these I usually fill with something I bake, like taco seasoned meat, or chicken and ricotta, its a good way to get a portion controlled size.
Jane

[donnaj]

Thank Jane, I will give it a try.
Donna :wave:

[Lessara]

At my store, Shop and Save in New England, USA, they have cubed cheese. Its like Pillsbury Doughboy stuff! All you do is pick what cheese you want. I picked Colby/Jack cubes and placed them on aluminum foil on a cookie sheet, spaced about an inch away from each other. Bake for a few minutes at 400 degrees till all bubbly, 12 round crisps! So fast so easy! Great for dips and to crumble on a taco salad! Yummy!
I've tried Mexican Jack, Gouda, Swiss, and Havana. I also make parmasian crisps but this is easy by far.
I also get blocks of cheese and cube it myself and keep in the frig. :D

Bad new for me though. I can't eat as much dairy anymore so I have to be careful. :rolleyes:

[carbavoidr]

you know, I have those cubes and it never once dawned on me to bake them. do they have a lot of oil? I know the blocks do, I am going to try the cubes for sure. I use 350, I bet 400 would make them crispier, thanks for the tip
Jane :wave:

[clwydd]

Here's a link to a very detailed page by Barbara Pollack of Expert Foods (who, I think, first came up with the idea a few years back). http://shop.store.yahoo.com/lczone/cheesecrisps.html

In Canada, the processed cheese that seems to work best is Kraft Extra Cheddar, which also has a lower carb count than most other plastic cheeses. If you cut a slice into thirds and thirds again, you get a nice little chip that is wonderful with a mixture of sour cream and salsa.

As for baking parchment, I recently found No-name baking parchment in Loblaws, so it's getting easier to find.

Susan

[donnaj]

Thank Lessara and Susan,
I went to the site and wow what you can do with cheese. I am like you Lessara I have to watch how much cheese I eat but these would be wonderful with taco salad. I wish Huntington would catch up with the times. It is very hard to find cubed cheese only around Christmas. I ask for DiVincci Syrup and they said they never heard of it before. I wish I had the money I would start my own Low carb store here in Huntington.

Well everyone have a great evening.
Donna :wave:

[TeriDoodle]

I've read about these a couple of places in this forum, but don't see it posted here, so I'm going to enter it....

You know how in the "olden days" you'd make yourself a grilled cheese sandwich and part of the cheese would ooze out onto the pan and cook a little bit... I loved those bits of cooked cheese. Well this is the same concept.

Take your favorite cheese... I used havarti with dill... and cut it up into little cubes about 1/2" x 1/2". Put some parchment paper (find it with the foil, wax paper, etc.) on a cookie sheet and place the cheese cubes about 2" apart on the paper. Heat the oven to 425 and let the cheese melt until it gets bubbly. Remove it from oven just before it starts browning, about 12 mins. Let them cool and then drain on paper towels to soak up the extra fat. Comes out like a crunchy cheese cracker of sorts. They can be stored in a ziploc and make great snacks to take to work or wherever!!

My DH is gonna LOVE these!!

[Tanyaskees]

OMG Teri, I just made them and they are soooooooo good....one problem, I can't stop eating them. Did I say....they are soooooo good. Thanks for posting.

:yum: :yum: :yum: :yum: :yum: :yum: :yum: :yum: :yum:

[TeriDoodle]

I know Tanya, I ate the whole batch when they came out of the oven!! Maybe we should post a warning label with this recipe!! :lol:

Glad you liked 'em!

[rhubarb]

You can also make them in the microwave one at a time -- these are good if you want a slightly larger one for loading up with stuff as you would a tortilla, or if you don't want to risk eating a whole batch of smaller ones!

Place one oz of cheese on a dessert-size dish that has been sprayed with cooking spray (I use Pam.) Nuke for about 2 min, and let stand for about one more. Lift with a knife or a spatula.

If you plan to make more than one of these, it's good to start out with a new plate for the second one, or alternate plates if you're making a large batch of 'em. My plates tend to heat up in the micro, and that affects the "spread" of the cheese crackers. They tend to splay out and get thinner and more breakable if I start out with a plate that's hot instead of room temperature.

rhu

[Chas. Shar]

To TeriDoodle and rhubarb:
O.M.G.!!! Y'all just don't know what a difference you made in my life this morning!!! Couldn't sleep(side effect of this diet?) and was up at 4:00a.m. Surfed this site and found your posts. I tried the "cracker" made in the microwave and put some sausage on em. I'm In Heaven. Told my husband we must buy a big 10 pound block of cheese today!! This is the first time in MONTHS that I've had breakfast other than a protein shake. I feel so much better :) You two are my new heros. Thank you so much for sharing. :wave:

[rhubarb]

Glad to have helped! This is a funny coincidence, because I just ate some of these with guacamole for breakfast yesterday. I'd never done that before.

My only problem is that my little girl smells them, and wants Mom to share! Back off, kid!

[raharris]

Hi --

I call mine cheese crisps -- put 3-4 slices of provelone on a small plate and microwave them for 2:15. Then I let them cool and pry them off the plate. They usually come off in one section and I cut them in quarters. I do not store them in tupperware or plastic bags because doing so draws condensation and makes the crisps less, well, crisp.

Sometimes I use fewer slices of prov but grate some cheddar or crumble feta or gorgonzola on top. This makes for nice variety. Finally, I figured the approximate calorie/fat/carb/protein numbers for each of the crisps I make most commonly and fed them into the "custom foods" section of Fitday.com, so now all I have to do to record the consumption of cheese crisps is slect the correct custom food and the quantity.

Teridoodle, really, I'm NOT following you around! Just turns out that you have already posted in the the fora to which I tend to be drawn!

Cheers -- RA Harris

[Isabel]

I have tried this successfully with cheddar. But swiss cheese was a disaster. I can't explain it but it didn't crisp, just turned into cheesy gunk. No big deal . . . just amused that one cheese worked and another didn't.

[raharris]

I think it may have to do with the level of processing. Supermarket brand - the regular, not the speciality stuff - cheddar does not tend to be as processed as the supermarket-level Swiss. If you are a big Swiss fan (and there is no reason you'd want to be, as a Swiss fan would be full of holes ;)!) you might try using an up-market brand and see if that works any better.

Oh, and sorry about the horrible pun! -- RA Harris

[SummerYet]

I must be doing something wrong...mine arent working at all!
~Michelle :sunny:

[Scorpiovs]

Oh wow I hope this works, reminds me of the cheese that falls off pizza onto the carboard. Yum :yum:

[Chas. Shar]

Oh man, this is my favorite new food! I eat EVERYTHING on em. Is this much cheese really bad for you? On my way to the gym, started the CKD this weekend. wish me luck! :wave:

[Joleen671]

very interesting....i'm gonna have to try this. I find myself looking for that "crunch" when i'm snacking.

thanks

[KTiki]

:daze: I've been making them in the microwave, big single ones on a dessert plate and five or six small on a regular dinner plate. I have used mostly grated chedder and the small ones are usually done in just over a minute and the big one a min and a half. I tries with Sargento 4 cheese and this takes a while longer. My hubby loves these!!

[Chas. Shar]

Just one word of advice. these cheese "crackers" can really slow things down,if ya know what I mean. So be sure to take your psyllium husks! I found this out the hard way. Ouch!!


Shari :wave:

[Chas. Shar]

O.K. so maybe I'm obsessing on these things but here are a few new ideas I've tried and loved :daze: I put a nice big chunk of mozzarella on a plate and nuke until still bendable, add pepperoni and roll up. dip into pizza sauce and you won't miss pizza again!! also try cheddar with taco meat rolled up in it. Yummy. Enjoy :roll:


Shari :wave:

[allison74]

This is a pampered chef recipe. I used to make these for my home demonstrations. I served them with a sour cream and dill dip . Use a cake decorator with a star tip and squeeze some on top of each slice. These a great for guests when you have company over. And they taste awesome!!

[kmyers]

This is my first real post - I just had to let everyone know what I've been doing for years now. This is about as easy as it gets.

I take one slice of individually wrapped American cheese, break it in half, place it lengthwise on the wrapper and nuke for about a minute.

My 10 year old loves making these for himself and the whole family. And there is no clean up!

Hope this helps someone!

[cre8tivgrl]

Aren't these the best. I've been doing like you, kmyers, for years. But until today I never thought about stacking things on them... or even using them as a tortilla of sorts. :)

What about making two and using as a "bun" for a burger?

I can't wait to experiment!!!

[Big C]

Shredded parm with cheddar. Add a bit of cayenne and you have hot cheez nips.

YUM

[raharris]

Cayenne -- interesting idea!

I often chop up some fresh garlic and mix is with parm and sharp provelone. In this area Boar's Head makes a great sharp provelone -- if you haven't had the sharp prov you haven't had cheese!

[AlluraD]

Hi all~
I do the same thing with grated gouda cheese. I use a nonstick 10 inch skillet........get it hot and put the grated cheese in the center, spreading it out a little to make a circle........cook till it is very set, brown around the edges............drain off the excess oil........lift it from the pan and drape it over an inverted bowl..........let it cool that way...........you can then fill it with salad, or whatever you like.

coursely grated parmisean sp?) works great for this too........lacey and pretty too and very yummy! :daze:

[lalaimp23]

i do my cheese crakers in the microwave. i use deli select brand (kraft). i put the cheese in whole. and use it as a bread. great with tuna and egg salad.

[cheriedaz]

Sorry for my ignorance... :blush: but can anybody tells me what's provelone and harvati with dill???

[raharris]

Hi -

On a hunch I typed "cheese.com" into my browser, and sure enough, the site exists! Here are the definitions:

Provolone is an all-purpose cheese used for cooking, dessert purposes and even grating. It is traditional, creamery, stretched, curd cheese. This cheese appears in various shapes. The thin, hard rind is golden-yellow and shiny. Sometimes it is waxed. Provolne cheese can be of various types. Dolce (mild Provolne) is aged for two to three months, and it is supple and smooth with a thin waxed rind. It is generally used as a table cheese. Aged for six months to two years, it is darker with small holes and a spicy flavor.
http://cheese.com/Description.asp?Name=Provolone

Havarti is a traditional, creamery and semi-soft. It is a simple, washed-rind cheese with irregular holes throughout. There is an enriched version, with added cream which is softer and feels more luxurious in the mouth. There is also a version with caraway seeds. Havarti is named after the farm in Denmark where Hanne Nielsen first made it.
http://cheese.com/Description.asp?Name=havarti

I like havarti somewhat, but don't have it very often. Dill havarti makes me rather ill! Provelone I have all the time; it is an Italian cheese, and here in North Jersey we get a lot of good Italian food.

Hope this helps -- Cheers --

[Chickadee]

:clap: Wow! These are great. If you use cheddar cheese, they kind of taste like the orange fish crackers.

The only problem I had was making too many one after another and my microwave shut down. It got too hot! Next time I will use the oven when I want to make a bunch!

[sherada99]

Hi everyone,
this is such a good idea...i got excited when i read the recipe --I didn't have any parchment paper and tried to use foil instead...THIS DID NOT WORK! but they smelled so good I tried to pry them off the foil anyway...imagine the look on my eight year old's face when she walk in on me! She joined me ( I guess the smell enticed her) and the small parts that we could eat (most stuck to the foil) were delicious...parchment paper is now on my grocery list...I like the idea of using it for bread...I was thinking of taco salad..the crispy cheese can be used instead of taco chips.

ground beef or chicken breast(chopped or shredded of course)
sour cream
salsa
shredded lettuce
cheese "crackers" for topping!

[michelle_d]

i've been having a little trouble making it work. i think i have the right idea though.

what i get is a single melty translucent cheese pile in the center of the plate! i added some time to the microwave, and the edges DID get a bit crisp. however the middle stayed melty like pizza cheese (i am using cheddar).

i LOOOOVE those Just The CHeese snacks, but the price ($3+ for a teeny bag) is really prohibitive. so i want to really perfect this cheese baking thing!

TIA

michelle :roll:

[raharris]

Hi -- sounds like you need to keep the cheese in the microwave longer. It is difficult for us to say just how long the cheese should cook because there are too many variables: the type and quality of the cheese, the thickness of the cheese, the productivity of the microwave. So it is just a matter of trial and error -- if your cheese is too soupy cook it longer; if it burns cook is less!

Cheers --

[lalaimp23]

you need to use freezer paper, american cheese, cut into four pieces and nuke for about 60 sec. maybe a little longer. the more peices you put on freezer paper the longer you nuke. let me know how you make out.

[Torrey]

When I went to my mom's house for Christmas, she had made something similar using cheddar, sausage, and a slice of pickled jalapeno on each one. I pretty much ate them all before the rest of the family got ahold of them, hehe.

I'm Texan, so you guys may or may not care much for pickled jalapenos. I could (and usually do) eat them on just about anything.

[Netty]

these crackers rule!! I tried making them last night and they're soooooo yummy!! Great snack idea.

[upncomer]

In my neighborhood we have a grocery store deli that sells "cheese chunks" - the ends of the cheese that cannot be sliced anymore. Since we are regulars and the deli girls know us very well, they will save the cheese ends just for us and we pick them up every couple of days or so. The price is really cheap and we get about every variety of cheese that is sold in a lunchmeat/cheese deli counter! If you frequent a Kowalski lunchmeat/cheese deli-type place, maybe you can ask them to save you the "cheese chunks" too! :D

Anyway, what I do is drop these cheese chunks in a fry pan (if it is a large chunk I will halve or quarter) and cook until the edges start to brown. Then I flip over with a spatula and cook on the other side for another minute or so. When finished, pat with paper towel to get excess grease and let them cool down. It is much faster than the oven and will brown the edges where a microwave can't.

[marleegirl]

Can't wait to try these. Doing it as soon as walk in the door tonight:)

[nicksmom]

those do sound good. I am having a hard time picturing them as a substitute for a tortilla. Guess I'll never know til I try it! LOL

[KTiki]

I introduced the american cheese type crackers to my support group. They were a big hit, everybody is eating these now. I also made a ham and crunchy cheese sandwich with mayo using two of the crackers. A little messy, but good. :)

[yazoogal]

I mixed 8oz. of cream cheese with chopped stuffed green olives and enough mayo to make it spread and it was out of this world on the cheese crackers. Also, makes great ham rolls.

[ckx4]

I found this same "recipe" on another website somewhere and have been turning everyone on to them. I have been using the Kraft Delux american cheese. I have these Dupont "No Stick" baking liners - they are Telfon "Silverstone" coated foil sheets designed to be used as cake pan and cookie sheet liners that are completely non stick and can be used hundreds of times. You can even put them in a frying pay and cook on the stove with them. I did some research and you can buy them from several places on line. I also read that fabric/quilt shops sell this same material for pressing cloth. They are microwave save and work great for these cheese crackers.

My husband and I use whole american cheese slices for bread although it is a little easier to eat if you cut the slices in half before you microwave them. I also will cook a whole slice of cheese and bend it while it is still hot to form a "hotdog roll" or taco shell. Shorten the microwave time a bit so they are not a crumbly when you bite into it.

We also like them cracker size with Salsa - two slices of cheese makes 8 crackers - satisfying enough for a light lunch or heave snack.

[gladehaven]

Oh my!

I tried these yesterday, and they are awesome!

I took them to work with me today and my co-worker tried to take them from me! I had to slap her hand and tell her to get her own! LOL


I like the idea of using them for sandwiches and crackers and such for dips! This is a wonderful idea.

I think tomorrow I'm going to try queso cheese (that WONderful white cheese they use for dip at the Mexican restaurant) and see what happens. I'll let you guys know.

[jeanyyy]

I wonder why it is that cheddar exudes so much oil and shredded parmesan so little? Interesting.

[KTiki]

Hi Jeanyyy,
Parmesan is a lower fat hard cheese, usually made with skim or part skim milk. Chedder is higher in fat and so it produces more oil when melted. Hope you are enjoying the cheese crisps, have you tried the one made with processed American cheese? It comes out more like a big cracker than a thin crisp.
Kathy :)

[jeanyyy]

Hmmm, no.. cos I don't know what American cheese IS!! lol I'm Canadian - can you explain what it is? Is it a processed cheese food type, like Velvetta or Kraft singles?

[KTiki]

Hi Jeany,
Yes, Kraft singles (and those like it ) is what I'm talking about. Open one and break it in half, put one half on top of the other and place it leangthwise on the plastic it was wrapped in. Microwave it for about a minute on high....might need to adjust a few seconds. It comes out like a big cracker....crispy as it cools. Just pull it off the plastic so there are no dishes to wash.
:)

[candyapple]

I just made one with a velveta slice and its awesome. It dried instantly. Its so crispy too. I wish I knew this sooner. Thanks guys/gals!

[jeanyyy]

Ohhh I'll have to try those!!! Thanks!

[cheesehead]

I've been doing this for almost my whole induction. Shredded parmesan works the best for me. I load it up with tuna or egg salad when it's cooled. It just like a wrap. The other day my husband, daughter and I were at a cheese shop (imagine that in Wisconsin- haha) and they were selling these crunchy things that looked like chips. They turned out to be baked chuncks of cheese that looked really crunchy and yummy. They were super expensive so I didn't buy them. I knew someone here would know how to do it. I'm going to try it today. Thanks!

[Boom]

I make reggiano parmesan "crisps" a lot. I saw this recipe in the newspaper and these things are heaven.

Grate parmesan on a baking sheet, just letting it fall into a pyramid in the middle of the sheet. Then separate the pyriamid with a spatula into 6-8 separate little piles. Bake at 325 for about 3 minutes. They will be very thin, but you can get them off with a thin spatula and they are from HEAVEN!!!

[twitch]

in your area - the new reynolds non-stick foil is perfect for making these. I tried them last week, and they came out perfect. With good cheddar, they really do taste like cheese nips! Unfortunately, they were a little rich for my stomach and after eating three, I felt a little ill.

Too bad, I really liked them!

[gracecame]

MMMMmmmmmmmmmmmmmmmmmm :roll:

Should never read recipies late at night :yum:

Cut a one ounce cube in half of gouda, put it on a plate and cooked on high for 1 minute in the micro. The two pieces ran together and made a bread slice size piece. I did have a "wee" bit of trouble lifting them from the plate but not much.

Covered in salsa then.........tasted a bit of heaven! Thanks!

[nicksmom]

Here's another late nite reader. I also popped up and made this. YUMMY!! Boy, wait till my lil boys catch me eating this! They will also love this! THanks for the easy, quick snack. :roll:

[Xplora]

This is one snack that feels like cheating to me. It is very yummy and sometimes I just want flavor more than something to fill me up. This is a great comfort food! Better stock up on cheese!

[Meg_S]

Hi there, I just had a couple "dishes" someone may have posted it already but it was do good I had to share:

Use a teflon pan and sharp cheddar cheese to make a single large cheese chip and before it gets too hard put chopped chicken, sour cream, minced green onion and bacon on on side, fold over and serve as a (I forget the name of those things made with tortillas)

Another thing to do with a single large tortilla is to break into crispy chips onto a plate, cover with spiced groudd beef, a blob of sour cream and guacamole and there you have nachos.

I am obsessed with these cheese chips, they are so good.
Meg

[GrlyGrl]

Meg S. - Quesadillas! Great idea -- I am going to make some today...and dip them in sour cream....mmmmmm! I have been craving some type of Tex-Mex food! :D

[jeanyyy]

I bought a house brand of processed cheese to try the crackers with and stupidly didn't look at the carb count on them.. 2.3 per slice!!!! It does make great "puffy" crackers, though.

Are all American-type processed cheeses that high in carbs?

[lindaklkw7]

This snack should help me, when going out to the movies. I need something to snack-on, while my friends are endulging on movie popcorn, etc.

[Laural]

Hi, I just discovered cheese "crackers" this weekend. My favorite so far is Pepper Jack cheese "yum"! I've tried provolone, which is very good, American Cheese is good, and white cheddar cheese. These are my new favorite low carb snacks. They are so easy, I just pop them in the microwave and nuke them a minute per slice.

[rishamoon]

if you make a large one on a plate in the microwave (PAM, THAT is why I couldn't get that sucker up very easy, gotta try using PAM) and don't let it cool all the way before lifting it off, you can shape it into a taco shell... works GREAT!!! I had tacos the other day... and I tell you pepper jack cheese is AWESOME for it if you want some spice....

Yum, Yum, Yum....

Oh, and a good taco meat seasoning is Chi chi's brand restaurante fiesta seasoning packet... NO ADDED SUGAR OR STARCH!!!

[Maddi]

As soon as I read how to make these they sounded so good I logged off and went to make some! Well I was waiting for the 12 minutes when the smoke alarm went off. They looked ready enough so I took them out. Well they are stuck to the wax paper! Melded! There was 3 minutes to go. Do they stick if they are underdone? Do you let them cool before trying to remove from the wax paper? So I am now trying to peel them off because there is no way I am going to trash all that expensive cheese but does anyone know how many carbs are contained per 100g of wax paper? Next time it will be on a cookie sheet with spray non-stick stuff. And there will be a next time as they are FABULOUS.

[Meg_S]

I've only ever made them in a teflon frying pan, but I definitely do NOT let them cool before removing - I made the mistake of doing that once and had crispy cheese crumbs as a snack because I had to pound them off the pan. Generally they stick to the frying pan if they're underdone... but underdone is relative. I like mine really crispy, but if I want them softer like for a taco shell then they're undercooked. If your cookie sheet is nonstick you might want to try it without the paper.. just take them off before they cool.

take care,
Meg (who is happy she has no cheese in the house right now because she would have the compulsion to make cheese crisps at 11pm!)

[kellyuk]

OMG - these are amazing, exactly the kind of delish snack I was looking for - thanks guys :)

[nicksmom]

I want to try this now with pepper jack cheese, maybe in the oven this time!

[kidee]

Hi everyone,

i've made these cheese crisps also in the oven and i'm definitely going to try the microwave version. When i made them in the oven, before i baked them, i sprinkled various seasonings on them. Garlic powder is wonderful on mozzarella or monterey jack. i have used Mrs. Dash, dill, oregano, basil, etc. i've even sprinkled a little curry powder on them. You can let your imagination run wild with seasonings. They are a wonderful, filling snack. :agree:

Another tip i got from a friend: instead of standing over a hot skillet, getting spattered by bacon grease,:eek: i now put bacon slices on a cookie sheet and bake them at about 325 for 10 minutes or so, depending on how crispy you want your bacon. Yes, eventually i'll have to clean my oven. You have to pour off the grease (and i generally pat the bacon with paper towels to remove excess grease). But it's a good way to make a bigger batch of bacon ahead of time. Then you can just nuke it or crumble it in an omlet or other dishes.:yum:

Take care and Have fun!

[Annie_Dee]

Have you tried cooking your bacon in the microwave? You can buy special microwave cooking dishes that have grooves to allow the grease to flow down in. My microwave came with a rack which stands up on legs. I layer that rack with a paper towel, a layer of bacon, followed by another paper towel, another row of bacon, topped with another paper towel. This takes about 6 minutes or so to cook. I cook alot at one time, then store it in the fridge to snack on when I want something in a hurry.

[ctywch]

Has anyone tried the "just the cheese" crackers/chips that are out and about? They are only quarter size so they wouldn't work as a tortilla. Whomever came up with this thank thank you thank you! I was so programed to swearing off cheese because its dairy and full of fat that I think I am now in heaven :cheer:with all the cheese I can eat!

[Bookery]

Yeah, I've tried the "just the cheese" things -- they are AMAZINGLY good, especially the "pizza" kind, but also pretty expensive. Being a poor college student, I am drawn to things I can make in the microwave :-> and I knew, absolutely knew, that somebody here would know how to make the cheese crisps! I'd bet you a dollar that the "just the cheese" people snagged the recipe from a board just like this one :->

[lburnikell]

Im gonna make cheese crackers they sound lush I am droolin at the thought of them now

[reowdy]

Been making these for years in microwave on corelle plate... thin slices that melt together... remove while still hot....always felt rather guilty eating them, but now... wowow.....
Love all the other ideas, must try the "crackers", and using as taco shell, and adding flavours...
think I've died and gone to heaven... ll

[collierami]

You guys are great!!! Heading to the microwave now;;;;;; hmmm, should I try havarti or cheddar?
:)

[Eri Z]

Last year, my DH introduced me to semi-melted Wisconsin cheese curds!!! Not crunchy but definitely yummy--I felt guilty eating them then, because they were a no-no in Weight Watchers!!!
Eri

[Mysty 4U]

Hi Terri !! I am a newbie of 7 days. 3pds down. and the gravings for sweets are gone !! Amen. Thanks for the Cheese Chips. One other thing you are a very beautiful lady and very proud of you with that great weight lose !!! bye from California
"Arnold/ Governor crazy race".....

[jerppt]

:q: :q: :q: HELP!!!!

QUESTION ABOUT COOKING CHEESE CRACKERS!!!!!

I HAVE TRIED THE MICROWAVE,OVEN AND SKILLET AND HAVE THOUGHT iI WAS COOKING THEM LONG ENOUGH BUT THEY COME OUT SOFT AND CHEWY.

Can you cook them too long or iin the skillet do you need to flip them or will they cook until crisp on just the one side??

[janegrace]

These are awesome -- Mr. Bill and I are both happily addicted! Swiss and cheddar both worked first time out, but Gruyere (our favorite) just turned into a swamp of grease. EEewwww.
I find I can use the parchment 3 times max -- the third time around, they're a bit hard to peel off!
Can't wait to try sprinkling with blue -- what fun! Cheese on cheese!
Thanks for this great idea!

[Mysty 4U]

I do not put the cheese in the microwave, it comes out better in the oven. Have you guys tried Havariti & Dill? Oh Boy is this one good. Start off by doing just one square of cheese watch to see how it melts. Not too crisp, then you do the rest. I also made a "quiche" with 1pd lean hamburger, 1/2 pd of garlic sausage and 5 strips of bacon and a small scallion and 5 or so mushrooms. Cook bacon by itself. Brown the hamburger, sausage, onion and scallion. press into a 9x13 or 8" glass dish firmly.
Beat 5 eggs 1/2 C heavy cream, salt pepper, 1/2 +/- of italian seasoning. Pour over cooled hamburger layer. I added 8 oz of swiss cheese and 2-3 oz of cheddar cheese. You can also add some Mozzerella. I like swiss better. You can really add as much cheese as you want. Bake ~350 for about 40 min. Watch it, so it doesnt get too dark on the edges. When center rises check with toothpick. This is so good. I have it for breakfast, lunch and even dinner. Salsa would be good with it. Still on induction here. Or sliced tomatoes with olive oil and fresh basil..Golly I am hungry...bye for now..

[want2bfit]

These snacks are terrific. We take a slice of yellow american cheese and put it on parchment paper (we reuse the same piece of paper 10-12 times) and microwave it about 1 minute depending on how thin we have the deli slice it. We sometimes break it into 9 little squares so it resembles cheezits. If you ask the deli for swiss cheese sliced thin and cook it the same way, they come out looking and tasting like potato chips. These will be going into my childrens lunch bags since we are all lcing and love them. You need to let them fully cool before closing the little baggies. Then hide them.

[aalley]

:Party: THANK YOU GUYS FOR THE TIPS ON "CHEESE CRACKERS"!
I HAVE LONGED FOR SOMETHING GOOD, CRISPY, AND LOW CARB.
AND THESE ARE FAR LESS EXPENSIVE THAN THE PRE PACKED
LOW CARB CHIPS. I'M IN HEAVEN! :)

[jeanyyy]

Just thought I'd mention that while on vacation, I made cheese chips in a frying pan with a piece of parchment paper on the bottom - they turned out great! And you can do a bunch at one time. Couldn't use the microwave cos my BIL was already sleeping and the darn thing "dings" too much!

[nursetubby]

Ok I love this recipe!!!!!!!! How can melted cheese taste so good!..I used shredded colby jack and block american. The shredded colby jack was awesome!!!! The american got real thin and browned a lil too much but it still ate pretty good!!!! :yay: :yay: :yay:

[Mizree]

:exclm:I use my Pampered Chef pizza stone to make my cheese crackers.
It works great! :thup: I had no trouble getting the chips off. I am going to try rolling them up and filling with things like salmon cream cheese or maybe try to make a " canoli ". I love these!

[adukart]

Mizree,
Thanks for the Pampered Chef Pizza Stone idea. I have one but never thought of using it for this. I will be trying it tonight. The parchment paper around here is so expensive.

[ICountToo]

Oh this is perfect for munching! I made some really thin to crunch - and some more a little thicker to spread stuff on - my DH thinks I have to keep him supplied in these all the time now.

"Honey, will you cook me some cheese?" LOL

[coolazchic]

These are soooooooooo yummy!!! They taste just like cheese its!!! I used them for a mushroom dip yesterday and they were perfect!

[seb]

I am new here. Day 6 induction. Just found these crispy cheese crackers and had to sign off and go make some. Tried them in the micro and I love them. Going to get parchment paper tomorrow and make a whole bag of them.
seb

[Moonshea]

I've never been big on cheese its, or cheese nips... or cheese in general... but... after reading I had to try some finally... I took some shredded mexican blend cheese we had, just generic brand, put it on a paper plate covered with a double dose of plastic wrap, and microwaved it till it was bubbling, and about stopped bubbling... took it out of the microwave, and it hardened right up. Just slid it off the plastic wrap and broke into pieces... it had a nice crunch to it, and a nice flavor... I think I like cheese best when it's cooked... kinda like tomatoes... I hate raw tomatoes, but cooked is fine... lol But the cheese crackers were great... dipped them in a bit of ranch, they were a good snack! =) Thanks for posting this and giving me the encouragement I needed to try them! =)

Moonshea =)

[lisam33]

I was a skeptic but tried and and was surprised, they tasted like CHeeze- it crackers not burnt cheese. A tip for those using the microwave, I have these plastic plates that i had bought at Walmart 4 for a dollar, which i use. They work great. They didnt get as hot as the ceramic plate and did not stick at all. I figured if i ruined the plate it was only 25 cents, but that ended up working better than the regular plate.

[suzanneM]

just tried this last night - went running to the fridge, just knowing that i had a bag of shredded mexican blend. dreams of quesodillas in my head.

alas, was not a bag of mexican blend - was italian blend. no worries, dunked them in low-carb pizza sauce.

the first one was very brown & crunchy but i couldn't get it off the plate in one piece, it stuck. still good though. after that, i perfected them until i had crunchy little 'cookies'.

can't wait to run by the market tonight & get several different cheeses. i want a quesodilla!

[armywife3]

For some reason I can't find the beginning of this thread and I can't find the recipes. Even starting on page 1 it is already into the thread. Can someone repost the recipes? They sound great!!

[TerryLynne]

This thread confused me too.... so I searched cheese crackers and came up with http://forum.lowcarber.org/showthread.php?t=26839&highlight=cheese+crackers I wonder if this is what they are talking about???? I also found http://forum.lowcarber.org/showthread.php?t=21897

[reowdy]

The original recipe for cheese crackers
http://www.lowcarb.ca/recipes/rrecipe009.html

then lots of suggestions on how to use thru this thread.

Have fun..

I have found that you get different results with different cheeses.. its sure is fun experimenting....