Yep, I think Dr. Bernstein is the source! Smart man! I only use the oven because I make up a large bag at once.How are these cheese crisps different than nuking a slice of cheese? Dr. Bernstein gave that tip in one of his books and that's how I've eaten cheese ever since! I'll have to try the oven method this weekend.
My experience with provolone is that it cooks quicker, so watch that it doesn't get too brown.Tried them with Sargento sliced Colby jack... I liked the shredded better. Gonna try provolone tomorrow...
Switch to full fat cheese . . . reduced fat is just increased carbs.These are great!! Just tried these using shredded Monterey Jack cheese and am amazed how crunchy they get. There is NO comparison with these and the other way I've made 'cheese crisps' --- I use a whole slice of 2 % cheese (maybe I need to cut in smaller pieces?) and it comes out really puffy and light - no way it would hold up to any dip.
I'm doing well today, made the Hollandaise sauce with my eggs this morning and now the cheese crisps! Both were great.![]()
what is coconut oil good for? I hear people take it and where can you find it?:canada:I've only made the cheese crisps in the microwave and they come out great. The first time I made the mistake of putting them on waxed paper instead of parchment paper. The cheese bonded with the wax paper. So now I use the parchment paper or a coated paper plate. It is really quick. When I make my cheese/almond meal crackers similar to Doritoes I bake them, because I do a whole tray at once.
Costco sells a baking mat that replaces parchment paper. I will try them tonight!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.