Active Low-Carber Forums
Atkins diet and low carb discussion provided free for information only, not as medical advice.
Home Plans Tips Recipes Tools Stories Studies Products
Active Low-Carber Forums
A sugar-free zone


Welcome to the Active Low-Carber Forums.
Support for Atkins diet, Protein Power, Neanderthin (Paleo Diet), CAD/CALP, Dr. Bernstein Diabetes Solution and any other healthy low-carb diet or plan, all are welcome in our lowcarb community. Forget starvation and fad diets -- join the healthy eating crowd! You may register by clicking here, it's free!

Go Back   Active Low-Carber Forums > Main Low-Carb Diets Forums & Support > Kitchen: Low-Carb Recipes > Quick Meals & Snacks
User Name
Password
FAQ Members Calendar Mark Forums Read Search Gallery My P.L.A.N. Survey


Reply
 
Thread Tools Display Modes
  #1   ^
Old Sat, Apr-07-18, 14:18
OgreZed OgreZed is offline
New Member
Posts: 20
 
Plan: Keto
Stats: 650/470/240 Male 6'5"
BF:
Progress: 44%
Location: AZ
Default Cheese Crisps



I make these quite often. I can turn a 12-slice package of cheese into crisps in less than 10 minutes in the microwave (4 batches, 2 minutes per batch, 3 slices of cheese per batch). The trick is to use silicon molds. I've used 12 individual cupcake molds (quarter slice per mold) and a 3-well mold (one slice per mold) and a 6-well mold (half-slice per mold). I've also done corresponding amounts of shredded cheese or slices off blocks of cheese. All work well. And you can use your favorite flavors of cheese and add your favorite spices.

I stopped using the cupcake molds because after a few batches, both the cupcakes molds and my microwave turntable got too hot to handle. The 3-well and 6-well molds worked much better.

I used to do my cheese crisps on parchment paper or silicon mats, but the cheese would spread out too much. By using the molds, the cheese stays in a consistent shape when molten, so they're a consistent texture when the cheese cools and crisps up (which only takes a few seconds).

Here are two Imgur albums of making them with cupcake molds and the 6-well mold.

My favorite cheese crisps are from slices of Havarti or Pepper Jack cheese. I wasn't fond of Gruyere.

Last edited by OgreZed : Sat, Apr-07-18 at 15:00.
Reply With Quote
Sponsored Links
  #2   ^
Old Sat, Apr-07-18, 14:39
JayLynn's Avatar
JayLynn JayLynn is offline
New Member
Posts: 14
 
Plan: Keto, IntermittentFasting
Stats: 330/238/166 Female 67
BF:
Progress: 56%
Default

yum those look good!
I make cheese crisps often and just put a couple slices of
sharp cheddar on parchment paper on a microwavable plate.
I will give this a try...they look great!
Reply With Quote
  #3   ^
Old Sat, Apr-07-18, 15:03
CarolynF's Avatar
CarolynF CarolynF is offline
Registered Member
Posts: 30
 
Plan: Eat Fat, Get Thin
Stats: 195/142/138 Female 5' 3"
BF:
Progress: 93%
Default

Great idea. These look super!
Reply With Quote
  #4   ^
Old Sat, Apr-07-18, 16:12
Just Jo's Avatar
Just Jo Just Jo is offline
A'72 Lifer Hard Core
Posts: 15,566
 
Plan: A'72 Induction Lifer + IF
Stats: 265/114/130 Female 5'4"
BF:Not so much now!
Progress: 112%
Location: South Central New Mexico
Default

OMG, your cheese crisps look AMAZING!

Unfortunately, cheese is like crack to me (can you say major binge food!)... oh well!

Anyhoo...good job on those crisps and thank you for sharing your recipe/instructions!
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off



All times are GMT -6. The time now is 09:17.


Copyright © 2000-2024 Active Low-Carber Forums @ forum.lowcarber.org
Powered by: vBulletin, Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.