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the low carb way

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Cheese Crisps

Posted by Solitary Dancer on March 21, 2006

Cheese Crisps

When he made this on the food network, he ended up with small crisps that looked about the size of a small cracker (think Cheez-It).

From the Low Carb and Lovin’ It on the Food Network:

2 slices American cheese (not “cheese food”)
1/2 teaspoon salt
1/8 teaspoon chili powder
1/8 teaspoon garlic powder
2 ounces deli-sliced Colby-Jack cheese
Low-carb salsa, as needed

Preheat oven to 400 degrees F.
Stack the slices of American cheese and cut it into 16 small squares. Separate the pieces, and transfer them to a small bowl. Add the salt, chili powder, and garlic powder toss to combine. Arrange the 32 cheese pieces in 4 rows of 8, on a parchment paper-lined baking sheet, leaving as much space in between each as possible.

Stack the Colby-Jack slices and cut them into about 24 small pieces. Arrange them on another parchment paper-lined baking sheet in 4 rows of 6—without any seasonings.

Bake both until well-browned and crispy, about 7 and 7 1/2 minutes. If undercooked, they’ll be soggy, so don’t be afraid to check them and put them back in for more time, if needed.

Cool the crisps and crackers completely before serving—as they cool, they’ll crisp up. Store on the counter in an airtight container for a few days.

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One Response to “Cheese Crisps”

  1. splott said

    It’s a mighty fine line between “well-browned” and very dark brown and overdone, beware, you might want to turn on the light in your oven and keep an eye out. Also, they always seem too salty to me, I usually leave off the salt and spices listed here and just sprinkle mine with homemade taco seasoning. 🙂

    BUT a great salty crunchy snack for when you’re tired of nuts! 🙂

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