I have seen several of you talk about the cheese crispy "crackers" that you make. I looked through the recipes but didn't see them (maybe just missed them somewhere).

I love chips and salsa and was thinking that this might be a way I can have "chips" and salsa once in awhile.

I have seen you guys saying put a mound of cheese on a cookie sheet then put in the oven. OK so how much is a mound of cheese? Like a teaspoon or tablespoon full or something? I guess it probably depends on what size "chip" you want or how many you want to be able to eat but is there kind of a standard that I could start with until I get the hang of how they should look and feel? Do you bake them or broil them? If bake what tempature? And finally how long does it usually take to get them to the flipping stage and then how long after they are flipped does it take?

And OK the standing joke at our house when I try to broil something is "when the smoke alarm goes off dinner is ready". Just can't seem to broil without setting of the smoke alarms.

I have this recipe but there are others in snanck P1 recipe section

Enjoy

Plumeria


I have tried these vey yummy, you can use like a chip to go with salsa or dip I have seen on cooking show if you take rolling pin remove cheese when still hot, you can shape them into taco shell shape

Parmesan Chips



Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons parmesan cheese -- Coarsely grated
(Available at any grocery store)


Spray a cookie sheet w/cooking spray and wipe excess off with paper towel.
Place 2 tablespoons of parmesan cheese on cookie sheet as you would if baking
cookies. Pat down to shape of a circle. Place in preheated 400 degree oven
for exactly five minutes. Remove from oven and let cool for 5 minutes, remove
from sheet.


These cheese chips will stay fresh for days in plastic baggie and have no
carbs.


- - - - - - - - - - - - - - - - - - -


Per Serving (excluding unknown items): 46 Calories; 3g Fat (60.0% calories
from fat); 4g Protein; trace Carbohydrate; 0g Dietary Fiber; 8mg Cholesterol;
186mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fat.
__________________

I like it with Cheddar cheese. Do it about 1 tblsp and broil it. Flip it over when it looks "crunchy" on the top. It does not take very long..make sure to leave the oven door slightly open when you broil..or it gets too hot & burns.

That sounds Yummy!

Yummy but remember that cheese is one of the higher calorie choices so be careful.

I like to make these when I am having fajitas with chicken and vegies. What I do is a little different. I cut my 1 oz. portion of 75% fat free cheddar cheese or I use 1 oz of part skim morz. cheese.
I heat my non stick skillet to med. heat. I add my cheese (grated or sliced thinly) to make one large "chip".
I cook it until it is brown on the bottom, flip it and cook it until it is as crispy as I prefer it to be!
This is really yummy and doesn't heat up the kitchen as bad in the summer!!

ooooowwww this sounds good too!!

Oh wow! That sounds great!!! Can you use the "processed" parmasian cheese that comes in a green container? It doesn't seem like that would melt. Or should you use "fresh" parmasian. I don't cook much, so I am kinda dense when it comes to this stuff.

fresh is better..but you can buy the shredded in those little containers too..and they work well...the grated is just to hard to melt correctly.