I’ve probably made these 100 times already. They’re so delicious, easy to “customize,” and quick to make. They’re great to snack on when you’re in the mood to “munch” but carrot sticks just aren’t cutting it – these are full of protein and fat and (depending on your cheese) zero to few carbs. They’ll satisfy actual hunger, which is always a plus, you know, for FOOD.
So, start with your cheese. You can use cheddar, parmesan, monterey jack, whatever you’d like. I haven’t tried it with mozzarella or provolone yet so I’m not sure how those would turn out, but if you’re in the mood for that, why not give it a try? What’s the worst that could happen?
If you’re planning on mixing in seasonings or spices, grate your cheese. Or get pre-shredded cheese. Either is fine. I’ve used the “mexican shredded blend” before with success.
Otherwise, if you’re doing just plain cheese, you just need to slice it.
Preheat your oven to 350 degrees Fahrenheit and put some parchment paper on a cookie sheet.
Did you hear me about the parchment? It must be parchment. Foil won’t work (trust me, I’ve tried), nor will “cooking spray” or any other method… parchment and parchment only. Can I say it again? Parchment.
Now, if you’re using shredded cheese + seasonings, go ahead and toss it all together in a bowl. Cheddar/Jack and Ranch dressing mix is amazing. “Mexican blend” is great with some chili powder and garlic. Parmesan and basil is always nice. Do what feels good to you. Just don’t add salt. Remember, cheese is already PLENTY salty on its own. You do NOT need additional salt.
For shredded cheese, put little lumps of it all over the parchment-lined cookie sheet, spaced out because they WILL “grow” and spread more than you think they will. And when I say “little” lumps, I mean little… about a teaspoon of cheese each.
If you’re using plain cheese, slice it thinly (not paper-thin, but like “sandwich slices” thin) and break or cut it into little squares. About an inch square is good. Again, they will spread out, so place these on the parchment-lined cookie sheet, spaced out like cookies.
Now put it on a rack centered in the middle of your oven, and bake for 5-7 minutes. Then peek. If the edges are starting to brown, you could try taking it out. If you’re not sure, leave it in for another minute or two.
I’ve accidentally forgotten about these in the oven before, and the whole thing turned brown and it was STILL tasty… but if you don’t let it bake enough, it’ll just be stretchy melted cheese, not “crisps.”
When you remove them from the oven, you’ll need to let them cool. If you have the sort of countertop that feels cold, you can just lift the whole piece of parchment off the cookie sheet, and set it on your counter for a few minutes. Or if you don’t, you can use a pancake-flipper thing (what are they really called? not spatulas; those are different) to pick them up and put them on a cool plate.
After a few minutes, they’ll be crisp! And you have a great party snack. Or a lunchbox “side.” Or if you’re like me, possibly dinner.
Tomorrow I’m going to share a really delicious artichoke dip that I made a few days ago. I used baked cheese crisps as my “crackers” to scoop it up and it was to die for!
This post is part of Real Food Wednesdays.
Now, if you’re using shredded cheese + seasonings, go ahead and toss it all together in a bowl. Cheddar/Jack and Ranch dressing mix is amazing. “Mexican blend” is great with some chili powder and garlic. Parmesan and basil is always nice. Do what feels good to you. Just don’t add salt. Remember, cheese is already PLENTY salty on its own. You do NOT need additional salt.
For shredded cheese, put little lumps of it all over the parchment-lined cookie sheet, spaced out because they WILL “grow” and spread more than you think they will. And when I say “little” lumps, I mean little… about a teaspoon of cheese each.
If you’re using plain cheese, slice it thinly (not paper-thin, but like “sandwich slices” thin) and break or cut it into little squares. About an inch square is good. Again, they will spread out, so place these on the parchment-lined cookie sheet, spaced out like cookies.
Hi! I'm Emily. I'm a Navy wife and stay at home mom of two beautiful children. I cook simple, delicious, grain-free recipes, do crafts, decorate my home on a budget, and keep a happy household. I tandem breastfeed, babywear, cloth diaper, practice elimination communication, homebirth, and co-sleep, but I'm not a hippie.
Amazing! Absolutely Fantastic! But now, what do I do with the leftovers? Can I just leave it out in a well-sealed container or do I need to refrigerate it? How long will it stay crisp?
I don this and make tasty taco shells!:)
I just used a Itlian 5 cheese blend and put pepperoni on them. Turned out great and it’s a crestless pizza
So I ran to the store and got the ranch packet and made them. Maybe I did something wrong but those are SO salty and I can’t stand them. AWFUL!!!! What did I do wrong? This is SO disappointing!!!!
You just need a very small amount of the powder… Not the entire packet. I’m guessing you dumped it all in?
Great…I just now scrolled down to read that you meant the powdered Ranch packet!!! UGGGG. I made it with dressing and they are SO runny!!! It’s after 9 and I am needing a late night snack. It would have helped to know this to start with.
Thank you!
LOVE this recipe! I’ve been using it for a year now, and it never disappoints. Actually, your whole blog is a wonderful resource for grain free baking.
I just made some of these today and posted about it on my new food blog, http://www.gethungrynerds.wordpress.com, if you’re interested in having a look.
[...] So I’m always looking for cool, tasty stuff to substitute into my diet and replace those pesky carbs. And what did I find on Pinterest to save the day? These Cheesy Chips from Joyful Abode. [...]
What is parchment paper and where do you buy it?
It’s a type of paper you can use in the oven. You should be able to find it in your local grocery store.
I’d never heard of it either, but I found it at Walmart, by the aluminum foil…
I mixed 1/3 cup shredded Mexican blend cheese with 1/4 tsp. each chili powder, dried cilantro, and garlic powder then baked as instructed. Pretty dag gone tasty. I need to start them a little thinner before baking so they get a little crispier and I think I will go with 1/4 plus 1/8 tsp. of the chili powder and only 1/8 tsp. of the garlic, but even so. Yum.
I’ve been looking for a low-carb alternative to chips and crackers and I think I have found it. I am so totally going to try this with cheddar cheese and crumbled bacon!
Thank you!
I should add that my mix yielded 11 “chips” though I am going to stretch it next time for an even 12.
My guess is that the chips shown were made with spread out Cheddar Cheese. That made the tiny “holes,” as you called them. I have been eating these for years.. but only when I was baking something with cheese on it.. and it spilled onto the pan. I never thought about using them for a cracker! Great idea. BTW.. In my family we call it “Cheese Paper,” and we usually fight over it!
I started Atkins last week and was looking for something to replace crackers. I made these today and oh my gosh, they were DELICIOUS!! I used pre-sliced cheddar cheese, Target brand and tore the cheese slices into 1″ squares and baked them that way. I can’t believe how freaking good they were and I am addicted! I wish I would have made more. I can’t wait to try them with your artichoke dip recipe. =)
Well, this is the second recipe I’ve found on your site in less than a week. Seems like I need to follow your blog or subscribe to the feed or whatever the proper lingo is. Also wanted to mention if you have a silpat, you don’t need the parchment paper. No kidding. I used to sell them, but now you can get them in any top quality kitchen store (Sur La Tab, Williams & Sonoma, etc.). Perfect for cheese crips–I promise!
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Let me get it straight – that’s ‘Ranch Dressing Mix’ right? The powdery stuff – not the liquid ranch dressing.
Yes the powder.
Was your comment for another of Joy’s blogs, you know about Ranch dressing powder, or have I missed something? Or can you sprinkle the powder on the cheese crisps?
Thank you so much for this recipe! Even a picky, pre-career twenty something idiot like myself could make these easily!
I just made these using pre-sliced cheddar cheese and sprinkling some sesame seeds on top midway through the cooking process. So yummy!
These cheese crisps look amazing! But what else is added? Shredded cheese and what? What holds it all together? Shredded cheese and ranch dressing? That’s all I was able to get from this. I love the picture of the crisps with the little holes in it — you can just imagine how crunchy they are. I’m cooking for my granddaughter who is on the Atkins diet, and I’m always looking for something new for her. Please tell me what I’m missing! I can’t wait to make these.
Nothing else is needed! If you cook it until slightly brown on the edges, the cheese holds itself together after it cools.
Awesome!! But…. better still, at least for the lazy man. Spread a thin layer of grated cheese on your cookie sheet with parchment paper, little or no parchment paper showing through, cook as directed here, then cut into ~2×2 squares with a pizza cutter before they cool. Less work, less fuss, no worrying about ‘running together’, more ‘chips’ per effort. Try it!!
Whipped these babies up in about 8 minutes total! They were absolutely wonderful! Thanks so much for sharing this recipe. Finding SCD snack foods can be so difficult. This was just perfect!