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-   -   Cheese Crisps (https://www.diabetesforum.com/diabetes-recipes/2362-cheese-crisps.html)

Shanny 04-22-2010 18:16

Cheese Crisps
 
I made a new batch of these today, and since my original post was somewhere besides the Recipes board, I thought we might benefit by filing it in its proper place! :rolleyes:
Just take slices of cheese or flat piles of shredded cheese & bake at 350 for 14-15 minutes until they get crisp. For a more chip-size crisp, cut the slices in quarter wedges before you bake them. You wouldn't think they'd get as crisp as they do, but if they're chewy at first, just bake 'em a little longer.

These are greatly improved by adding a sprinkling of seeds before you bake them too. I always use whole flax seeds because I need to get more of them into my diet, but if you're already getting enough fiber, try sesame seeds, caraway, anything you like. It's all good! ;)

I've used cheddar, longhorn colby, pepper jack, provolone . . . and they're wonderful. Be sure to use parchment paper or a silicon sheet on the pan when you make these, because they'll glue to the pan if you don't.




Jen 04-22-2010 18:52

Love, love, love these little crisps! I usually grate the cheese (almost any kind will do, but including Parmesan seems to make them a little bitter), add some fresh ground black pepper and ground flax seeds and bake away. Yumm - served with guacamole or other dip - heaven.

Jen

breezeonby 04-23-2010 03:36

Quote:

Originally Posted by Shanny (Post 10914)
I made a new batch of these today, and since my original post was somewhere besides the Recipes board, I thought we might benefit by filing it in its proper place! :rolleyes:
Just take slices of cheese or flat piles of shredded cheese & bake at 350 for 14-15 minutes until they get crisp. For a more chip-size crisp, cut the slices in quarter wedges before you bake them. You wouldn't think they'd get as crisp as they do, but if they're chewy at first, just bake 'em a little longer.

These are greatly improved by adding a sprinkling of seeds before you bake them too. I always use whole flax seeds because I need to get more of them into my diet, but if you're already getting enough fiber, try sesame seeds, caraway, anything you like. It's all good! ;)

I've used cheddar, longhorn colby, pepper jack, provolone . . . and they're wonderful. Be sure to use parchment paper or a silicon sheet on the pan when you make these, because they'll glue to the pan if you don't.

Sounds pretty good. Cheese is my favorite food. I love buttery havarti. I might try to bake up a batch with sesame seeds this weekend.

Shanny 04-23-2010 03:48

Yep - they're great dippers. If I have guacamole made up, there's a good chance I'll be having it for breakfast with a few cheese crisps! :eek:

Quote:

Originally Posted by Jen (Post 10918)
Love, love, love these little crisps! I usually grate the cheese (almost any kind will do, but including Parmesan seems to make them a little bitter), add some fresh ground black pepper and ground flax seeds and bake away. Yumm - served with guacamole or other dip - heaven.

Jen




Chesney 09-10-2010 21:25

Those sound tasty...I love cheese...

ThoseBackPages 10-27-2010 04:49

i might try these

Shanny 10-27-2010 04:55

You won't be sorry! :D They're wonderful!




rachel1978 10-27-2010 04:56

Mmmm...never thought of adding flax seeds. You know I'm trying that tomorrow! Another good combo for crisps is Parm, lemon zest, basil, and black pepper. Someone posted that on another forum and I've been making them ever since. The only problem is we go through a Costco size wedge of the good stuff VERY quickly. My family loves them.

:)
Rachel

ThoseBackPages 10-27-2010 05:01

can i use alum. foil and pam spray?

i dont have the parch paper

Shanny 10-27-2010 05:10

I think there's a certain type of foil that works - Quick Release, or something like that from Reynolds Wrap. But you should be able to find parchment paper in the same aisle as the foil . . . I know I forgot the parchment once & I actually bent a stainless steel turner trying to get the crisps off the pan.





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