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Old 01-27-2005, 04:01 PM   #1  
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Default Cheese Crisps

OK...I can't take credit for this recipe. I saw it on Low Carb and Lovin It. I made a batch today and they were great. I have also seen a parmesan variation put on top of caesar salad for some crunch.

Colby-Jack Cheese (I didn't use low fat)

Pre-heat oven to 400 degrees. Slice cheese into medium slices and then cut in half (mine were about 1" squares, maybe 1/4" thick). Put on parchment paper or good non-stick cookie sheet. I put about 24 on a cookie sheet. Watch closely in oven for 7-8 minutes or until golden brown. I flipped mine when they were starting to get crisp on the edges. When they are done, they should be about the color of ritz crackers. Loosen from cookie sheet or parchment paper and let cool/drain on paper towels (like bacon).

they are crunchy and flavorful. Would be great with dip or salsa. Not sure how long they would last...ours were gone too fast.

PS---The parmesan crisps work the same way. Just put a TBSP of cheese on the cookie sheets.

good luck

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Old 01-30-2005, 02:36 PM   #2  
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I saw that episode too! I found low fat pepperjack Kraft singles and made them with that (I was surprised that they didn't have any weird food starches - but they do have whey, so it's definitely a P2 thing).

Nutritional info:*2100060482***
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Old 03-09-2005, 04:20 PM   #3  
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You can also make these on a baking stone and shredded cheese. Heap the shredded cheese in a tiney 1" pile. Watch them in the oven and Whamo! cheese lace crackers!!

It's a pampered chef recipe I think
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Old 03-10-2005, 06:05 AM   #4  
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Low fat cheese only, please. They are addictive and calories DO count!
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Old 03-12-2005, 02:55 PM   #5  
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These things really are wonderful! I used some low fat string cheese and cut them to make tiny little crutons for my salad and they added so much flavor I didn't need any dressing! Thanks so much for the idea!
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Old 04-04-2005, 06:31 PM   #6  
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If these are lowfat, why can't they be on phase 1? Confused!!
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Old 04-06-2005, 08:43 AM   #7  
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Okay, a Brit here who doesn't know American cheeses. What is colby jack cheese? And is there something about it that means that it doesn't just melt and go messy in the oven (as I would expect cheese to do)?
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Old 07-18-2005, 12:26 PM   #8  
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We liked these. I think the thinner the better. The ones that I got a little too thick ended up a little rubbery no matter how long I cooked them.

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Old 07-26-2005, 03:14 PM   #9  
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Default Parmesan Chips

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

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

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.
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Old 07-27-2005, 01:16 AM   #10  
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Willow - Colby Jack is a combo cheddar/monterey jack cheese that's marbled with both cheeses. Can subst any nicely melting cheese that's of the cheddar/jack/havarti variety I think.... (l/f of course!)
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Old 12-31-2010, 12:19 AM   #11  
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If these are P2 then why is it in the P1 snack thread?
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Old 01-13-2011, 12:24 AM   #12  
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They are fine for ph1, the one poster used a cheese food product which contained whey, so in that case it would be only acceptable for ph2... but using real (tho lowfat) cheese would make these phase 1 friendly... but they are addictive, so watch your portion size.
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Old 01-13-2011, 05:47 AM   #13  
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I'm pretty sure that whey is fine on phase 1. All dairy products contain some whey. Sounds like this one used extra whey to boost the protein and maybe make up for some of the removed fat.

(just noticed the whey comment goes back to 2005. anyone else have any thoughts about this? I've never heard anything about whey being phase 2 only so think that might be an error that was left here?)

Last edited by CyndiM; 01-13-2011 at 05:49 AM.
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Old 01-16-2011, 05:15 PM   #14  
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i just tried this and ended up with a tray of melted cheese. i let it cool off and this ended up being a tray of crispy. so i drained on papertowels and then broke it up. it is not burnt but tastes just like burnt cheese. or rather it doesn't taste like anything...just burnt.

i used a pepperjack that was in the fridge. maybe not the best choice?
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