I came across this low carb recipe for cheese crisps on YouTube the other day and just had to share it. It fits all the criteria for the perfect low carb snack – quick, easy and tasty! I also really like the versatility of being able to cook it either in the microwave or on the stove. I’ve included a recap below the video for those of you who would rather just read about it.
Isn’t that just amazingly simple? When I read the title, “Cheese Crisps”, I was thinking some involved process with a whacky alternative flour product and deep frying, but this is just fantastic! Continue reading for a summary of the video.
Low Carb Recipe for Cheese Crisps:
8 ounces shredded mozzarella cheese or another cheese, or a combination – I think cheddar would be divine
Spices of your choice
For Microwave Cheese Crisps:
The video calls for lining the microwave with parchment paper, but you could probably use a paper towel too.
Make individual clumps of about two inches on the paper, and then sprinkle with your choice of seasonings. In the video he used chili powder for the microwave version. Seasoning salt, herbs or just plain salt and pepper would work well too.
Microwave the cheese clumps for a total of 2 1/2 minutes and let cool, then enjoy!
For Cheese Crisps on the Stove:
Layer the cheese about one-quarter inch thick in a frying pan and sprinkle with seasonings. He used garlic salt and Italian seasoning in the video – yum!
Cook over medium to medium-high heat until the bottom is crispy and pulls up easily from the pan. Lay it on a cutting board to cool and then cut it into quarters. It’s ready to eat! He also suggests rolling the cheese over a can or other round object and letting it cool to make a taco shell. I’ll have to try that and let you know how it goes.
I really like the stove top version, because you can add all kinds of ingredients. Some sliced olives, onions and pepperoni added to the cheese base makes a great low carb pizza. A couple dollops of pizza or spaghetti sauce would really top things off nicely.
Low carb cheese snacks are an excellent source of protein, making them perfect for pregnant women or growing kids. What are some other ways you use cheese for snacking?
UPDATE: We made these last night for dinner using cheddar, Parmesan, pepperoni and olives. I pulled them out when the bottom was golden, and it still tasted a little burnt. If you go with the video and let them turn black, I think they would be awful. I think I will try them again because the recipe definitely has potential. The kids loved them though!