Low-Carb Snacks : Homemade Baked Cheese Crisps Recipe

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?

Cheese crisps

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.

Cheese crisps

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.

Cheese crisps

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.






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161 Comments

  1. Melted cheese is a snack? | Snack Attack
    Sep 19, 2014 @ 09:08:33

    […] cooking pro. Just ask my grandma, she thinks I’m the shame of the female species. This means the following recipe is quite literally fool-proof. If I can do it, you can do […]

    Reply

  2. Steph
    Aug 14, 2014 @ 20:18:00

    How long will these keep?

    Reply

  3. Dana
    May 27, 2014 @ 12:51:39

    So yummy! I just made these and they are to die for! I knew I liked fried cheese. I just didn’t like standing over the skillet or microwave to make them. This is an awesome alternative and I loved adding the spices. I did mexican cheese mix with chili powder and garlic powder. So good. I don’t think anyone else is getting any! ;)

    Reply

    • Emily Chapelle
      Jun 11, 2014 @ 19:49:12

      I always make a ton when I do make them… they are gone SO quickly. Everyone in my family loves them too. :) Chili garlic flavor sounds great.

      Reply

  4. Bonnie
    Apr 07, 2014 @ 16:41:39

    Made made a couple varieties…cheese makes a difference. Still all really good, just nuke a bit more or less. I added some salami bits to the cheese, really good. I also added some pepper cheese to some Colby shredded cheese also really good. My advice play…seems that all are good. If you are eating Atkins. A great snack.

    Reply

    • Emily Chapelle
      Apr 16, 2014 @ 09:10:18

      the salami bits is a great idea! I’ll be trying that next time. :) I still make these crisps ALL the time, and my kids love them too.

      Reply

  5. erica
    Mar 23, 2014 @ 10:50:14

    Wonder what I did wrong be cuse these smoked up my whole house. They also stu k to the parchment paper??? They smelled awesome though :/

    Reply

    • Emily Chapelle
      Mar 28, 2014 @ 21:59:16

      Are you sure you used parchment? It sounds like you used waxed paper which is totally different… that would burn and stink, and the cheese would definitely stick to that.

      Reply

    • Bonnie
      Apr 07, 2014 @ 16:43:49

      Try in the microwave for a minute and a half. And add 30 seconds if not solid enough..these get firmer with cooling

      Reply

  6. cindy
    Mar 05, 2014 @ 19:41:59

    These have totally saved me from falling off the wagon and grabbing something I would regret 5 minutes later. I have been experimenting with different combinations
    Thanks so much!

    Reply

  7. John
    Dec 05, 2013 @ 22:20:57

    Very tasty! I made 16 little piles in one pan then placed 16 pepperoni slices on a paper towel in another pan. Cooked both for 7 minutes. Both were crisp and tasted great together.

    Reply

  8. » Cheese Crisps Any Kitchen Will Do
    Aug 12, 2013 @ 18:18:19

    […] resulted in gooey, stretchy cheese pucks. Delicious, but not crispy. I did some research and found this approach. Perfect! Each pan I cooked for a different amount of time to see how the results varied. […]

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  9. that crazee redhead
    Aug 02, 2013 @ 12:24:45

    Love this idea and I am going to try. Do you have a nutritional content? I suppose i could just divide whatever the bag says..lol

    I’m am trying this weekend, i miss chips!! Feel free to visit my blog at http://www.thatcrazeered.com I have a great recipe for cauliflower crust pizza bites. Sounds disgusting but they are wonderful and carb free!!! I will add this recipe as well (i give credit where credit is due)

    thanks again!

    Reply

  10. pawlla
    Jul 26, 2013 @ 18:12:40

    I was eager to try this recipe and didn’t have the parchment paper so I tried them on a cookie sheet sprayed with Pam and they came out perfectly. I let them cool and then lifted them with a pie server and they didn’t fall apart. Thanks for the recipe, delish!!!

    Reply

  11. ROSIE
    Jul 04, 2013 @ 17:27:58

    These are incredible!! And they’re fantastic with homemade pesto!

    Reply

  12. 77 Healthy Snacks topic | Sell1buy
    Jun 26, 2013 @ 17:16:08

    […] frozen berries, yogurt and banana, pour into molds, freeze.)33. Granola34. Raisins35. Nectarine36. Baked cheese crisps37. Parfait (Yogurt, strawberries, granola)38. Pickles39. Homemade Larabar40. Carrot sticks41. […]

    Reply

  13. sucluv
    Jun 16, 2013 @ 20:37:23

    These r awesome with homemade guacamolie, salsa and sour cream..make them all the time and by girlfriend’s favorite ♡♡

    Reply

  14. Sunny
    May 11, 2013 @ 19:46:17

    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?

    Reply

  15. Maura
    May 04, 2013 @ 16:39:53

    I don this and make tasty taco shells!:)

    Reply

  16. Connie
    Apr 16, 2013 @ 18:02:38

    I just used a Itlian 5 cheese blend and put pepperoni on them. Turned out great and it’s a crestless pizza

    Reply

  17. Cheryl
    Mar 27, 2013 @ 18:54:32

    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!!!!

    Reply

    • Emily Chapelle
      Mar 28, 2013 @ 18:12:37

      You just need a very small amount of the powder… Not the entire packet. I’m guessing you dumped it all in?

      Reply

  18. Cheryl
    Mar 27, 2013 @ 18:21:55

    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.

    Reply

    • Vinnie
      Sep 02, 2013 @ 13:00:37

      Or, you could read the directions carefully, noting that it specifically states “ranch dressing mix” and not a whole freakin’ packet of actual liquid ranch dressing. Do you even physics?

      Reply

      • Lindsay
        Mar 27, 2014 @ 15:02:15

        Geesh you’re rude…

        Reply

      • miamiflan
        Jun 06, 2014 @ 21:31:35

        Ahahaha!

        Reply

  19. Jean L
    Mar 20, 2013 @ 14:28:29

    Thank you!

    Reply

  20. Casey
    Mar 15, 2013 @ 11:00:19

    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.

    Reply

  21. Cheesy Chips | Get Hungry, Nerds!
    Mar 15, 2013 @ 10:57:45

    […] 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. […]

    Reply

  22. lynn
    Feb 26, 2013 @ 06:43:46

    What is parchment paper and where do you buy it?

    Reply

    • Amy
      Mar 11, 2013 @ 14:17:02

      It’s a type of paper you can use in the oven. You should be able to find it in your local grocery store.

      Reply

    • Michelle
      Apr 11, 2013 @ 11:52:13

      I’d never heard of it either, but I found it at Walmart, by the aluminum foil…

      Reply

  23. Cathy
    Jan 26, 2013 @ 09:44:38

    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!

    Reply

    • Cathy
      Jan 26, 2013 @ 09:45:32

      I should add that my mix yielded 11 “chips” though I am going to stretch it next time for an even 12.

      Reply

  24. kiddconley
    Jan 18, 2013 @ 11:32:09

    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!

    Reply

  25. avidrunner
    Jan 10, 2013 @ 21:18:22

    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. =)

    Reply

  26. Paula Lopp Dalby
    Jan 08, 2013 @ 12:36:26

    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!

    Reply

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    Jan 08, 2013 @ 01:16:37

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  28. SuzyW
    Dec 23, 2012 @ 12:05:52

    Let me get it straight – that’s ‘Ranch Dressing Mix’ right? The powdery stuff – not the liquid ranch dressing.

    Reply

    • Joyful abode
      Dec 23, 2012 @ 17:04:10

      Yes the powder.

      Reply

    • SANDRA
      Jan 21, 2013 @ 13:43:31

      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?

      Reply

  29. Victoria
    Dec 15, 2012 @ 00:06:43

    Thank you so much for this recipe! Even a picky, pre-career twenty something idiot like myself could make these easily!

    Reply

  30. Cappy
    Dec 12, 2012 @ 12:30:44

    I just made these using pre-sliced cheddar cheese and sprinkling some sesame seeds on top midway through the cooking process. So yummy!

    Reply

  31. SandyM
    Dec 11, 2012 @ 21:45:55

    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.

    Reply

    • Cappy
      Dec 12, 2012 @ 12:31:34

      Nothing else is needed! If you cook it until slightly brown on the edges, the cheese holds itself together after it cools.

      Reply

  32. Anthony Davis
    Nov 28, 2012 @ 17:08:53

    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!!

    Reply

    • Lindsay
      Mar 27, 2014 @ 15:07:30

      Genius…

      Reply

  33. DandyDutch
    Nov 19, 2012 @ 12:10:15

    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! :)

    Reply

  34. Anita
    Nov 08, 2012 @ 04:23:27

    My husband has made these for years with Monterey Jack cheese, sprinkled with cayenne pepper, yum! He makes them in the oven on foil covered cookie sheets.
    There is usually a fight over the last one :-)

    Reply

  35. k. guy
    Oct 16, 2012 @ 20:41:07

    Anyone know how to make these heathier like with veggies???

    Reply

  36. Greg G.
    Oct 07, 2012 @ 18:45:10

    Cheese Crisp Recipe:

    Cheese has lots of ANIMAL FAT…. I never knew how much until I was looking for an alternative to my craving for potato chips…

    I’ve done this dozens of times and it’s very easy, although it takes practice. Take a non-stick frying pan and lay about 3 slices of any cheese you want. Turn on medium heat and let the cheese simmer.

    Allow the cheese to keep simmering and you will see the edges start to turn brown. Tilt the pan a little and if cheese flows, it needs more time. Once the cheese doesn’t flow when you tilt the pan, take it off the fire and in the tilted position, pour the oil (saturated animal fat) into a receptacle.

    I typically can remove 1-2 Tbsp of oil from 2-3 thin slices of cheese! It’s eye-opening.

    After removing the oil, flip the cheese with a spatula to cook any uncooked cheese, and remove and place on a paper towel to remove any leftover oil. Season with salt or seasonings and enjoy your carb and fat-free CRUNCHY snack!

    You can do the same with slices of grated cheese, Parmesan or whatever cheese you want. If you like salami, do the same and you will be amazed at the amount of fat that melts away…

    Let me know how it goes! Enjoy!!!

    Reply

    • Marissa
      Oct 12, 2012 @ 14:19:59

      Why on earth would you want something to be fat-free?

      Reply

    • karen
      Oct 19, 2012 @ 05:34:07

      Removing excess fat is a great idea and I am sure these are quite yummy. I have made my own cheese crisps before but I wanted to caution readers/viewers, these are NOT FAT FREE, but they ARE greatly REDUCED in fat. For some, that distinction is important. :)

      Reply

  37. Cheese Crisps | Flax + Honey
    Sep 26, 2012 @ 10:26:20

    […] from Joyful Abode. Share this:TwitterFacebookLike this:LikeBe the first to like this. This entry was posted in Kid […]

    Reply

  38. 6 Ways to Add Healthy Crunch to Your Low Carb Diet
    Sep 18, 2012 @ 08:51:21

    […] Raw and /or organic Parmesan cheese crackers or cheddar crackers […]

    Reply

  39. Yum Yum 002: Confessions of a Food Obsessionist or How I Learned to Stop Worrying and Loathe the Carb «
    Aug 01, 2012 @ 21:22:05

    […] Crisp Garnish (How to here: Cheese Chip. You’ll never want croutons […]

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  40. Patty
    Jul 20, 2012 @ 04:53:05

    Microwave Alternative!! I’ve done this many times. You MUST use 2% cheese. The whole % is too fatty to crisp. I use the block cheese. Cut it sandwich slice thin, break slices in half, into about 3/4 inch squares, put on parchment paper as already instructed. Even if they spread together, they are easy to break apart. I put the parchment paper directly on the microwave turn table. (EASY cleanup) Microwave on high for 1 minute 30 seconds. Wafers come out round and crispy when cool. Much faster than the oven method. Wafers are a great low-carb alternative to crackers. I use them with hummus….yum!!

    Reply

    • Stargazer
      Sep 09, 2012 @ 07:24:01

      Yes it is true that if the cheese is too fatty, it won’t crisp up. I, too, have always used the microwave, which is must faster than the oven. These are addicting!

      Reply

    • Darcy
      Oct 04, 2012 @ 20:19:18

      Microwaves are toxic and make the food toxic. Please do research it and stop using the microwave.

      Reply

      • Lori
        Oct 12, 2012 @ 12:24:53

        Perhaps microwaves are toxic. Perhaps so is processed cheese. I’m pretty sure the 20% extra body weight most Americans carry is toxic. I’m going to chance the microwave.

        Reply

  41. Karen Diaz
    Jul 17, 2012 @ 19:26:12

    I found this recipe on Pinterest and just wanted to say THANK YOU! I have been making a similar recipe for my low-carbing husband, but I have always just spread the cheese out all over the cookie sheet. I tried spray oil after it stuck to the cookie sheet, but that was an oily mess and I could never get the cheese crispy enough for him. The parchment paper and small spoonsful of cheese did the trick. Husband loves them and wife is happy! Thanks again! :-)

    Reply

  42. ladycrd
    Jun 30, 2012 @ 22:31:43

    Love this recipe!!
    After I made it a few times… I decided
    to add sesame seeds on top of the cheese slices,
    and it turned out great!! Plus there’s no net carbs
    with the sesame seeds… which makes it even better!!

    Reply

  43. Mandie
    Jun 25, 2012 @ 17:32:29

    I did this tonight with sliced cheese. I used my Pampered Chef stone. I sprayed it to make sure they didn’t stick and I don’t think I need to worry next time, there is enough in the cheese I think. Anyway, I did have to cook it about 10 min but they turned out great.

    Reply

  44. Baked Cheese Crisps - - Network Panda – cPanel Web hosting, PHP, MySQL, unlimited disk space and bandwidth
    Jun 24, 2012 @ 17:54:21

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  45. .hello. low carb snacks | .hello.lj
    Jun 14, 2012 @ 22:13:04

    […] Back in April I was diagnosed with PCOS with insulin resistance and told in order for me to get pregnant and maintain a healthy pregnancy would be to cut my sugars and lose weight! Now, I promised this wouldn’t be a pity whoa is me blog with my battle with infertility, but that battle has brought me to a low carb diet. I have lost 11lbs so far since the middle of April. At first I was working really hard at it and I actually lost 7 lbs my first week, since then I’ve discovered french fries again and have been eating them like I’ve never had them before. Due to this I’m feeling icky all the time, my skin is breaking out worse than ever, and my weight loss has stalled. After talking to a friend who was just diagnosed with gestational diabetes I’ve decided to kick the habit once more and hop back on my bandwagon! My hubby has been doing this for years and that boy can decide on Monday he wants to loose weight and by Wednesday he’s 10 lbs lighter. For the rest of us that have to work at it I thought I’d share some snacks making their way around pinterest and my kitchen! One of the hardest things for me to give up has been crackers and chips. I actually threw a toddler sized temper tantrum on my first low carb shopping trip in the cracker isle, because, as I have found (or not found), there is no low carb/carb free cracker. I LOVE crackers! I love them with chicken salad, tuna salad, pretty much any dip at all. Wandering around on pinterest today I found these fabulous cheese crisps that I think will really step up my happy scale and satisfy my craving for something crunchy! And best of all, who doesn’t love cheese?! I’m so looking forward to trying the colby/chedder/ranch mix combination!  The recipe and details can be found here! […]

    Reply

  46. Asiago Cheese Crisps | Never Enough Thyme - Recipes and food photographs with a slight southern accent.
    May 01, 2012 @ 08:15:34

    […] Homemade Baked Cheese Crisps from Joyful Abode […]

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  47. cheese crisps - - Network Panda – cPanel Web hosting, PHP, MySQL, unlimited disk space and bandwidth
    Mar 26, 2012 @ 19:12:11

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  48. RitaB
    Mar 15, 2012 @ 08:01:15

    Thanks for the ideas. I’d never considered adding seasoning to a cheese crisp!

    and Yep, the “pancake-flipper thing” is, indeed, a spatula to many of us! Although, I understand they’re often called “turners”. I call both the flipper thingy and the rubber bowl scraper “spatulas” :)

    Reply

  49. PB & Breastfeeding | Mark's Daily Apple Health and Fitness Forum page
    Jan 26, 2012 @ 21:39:42

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    Jan 23, 2012 @ 03:19:13

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  51. Janice
    Jan 21, 2012 @ 10:38:59

    How long will these keep and if so how do you store.

    Reply

  52. The Siren Call of Cheese | The Maladroit Wife
    Jan 14, 2012 @ 15:01:46

    […] such a melty hunk of cheese in your skillet?  Just sprinkle a little shredded cheese in there!  Joyful Abode likes to bake hers(and fancy them up a little bit!), but you can do them in a pan, too.  And look […]

    Reply

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  54. Snacks | Mark's Daily Apple Health and Fitness Forum page
    Dec 19, 2011 @ 07:36:31

    […] Cocoa almond butter truffles Creamy Hard boiled eggs (though, actually, it's much more fool-proof to steam them!) Crunchy Cheese crisps/crackers […]

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  55. chris
    Nov 12, 2011 @ 15:43:41

    the cheese crisp recipe is excellent;HOWEVER, you didn’t indicate not to use fat free cheese. the crisps don’t crisp with it. i made “rubber crisps” when i tried it with fat free american cheese. otherwise, since that faux pax, my future crisps were crispy crisps!!

    Reply

  56. Julie
    Nov 02, 2011 @ 10:57:49

    So simple, I can’t believe I never thought of it! I’m eating these at lunch with my toddler. It’s so nice to see her eating something other than crackers! More in the oven and I can’t wait til they’re done. Thanks!

    Reply

  57. Cheesy Baked Thingies | Mark's Daily Apple Health and Fitness Forum page
    Oct 07, 2011 @ 07:08:33

    […] I've done it this way before… at 350 degrees, there's much less risk of burning things. =] Low-Carb Snacks : Homemade Baked Cheese Crisps Recipe | Joyful Abode "mayness, you need to have a siggy line that says "Paleo Information Desk" or […]

    Reply

  58. Ashley
    Oct 03, 2011 @ 19:34:24

    ‘pancake-flipper thing’ = Pancake Turner. :)

    Reply

  59. Carol@easytobeglutenfree
    Sep 27, 2011 @ 08:06:43

    I made these last night with shredded cheddar. Absolutely fantastic! I’m thinking I can make a batch of these every time I turn the oven on so I can eat them while I am making dinner!

    Reply

  60. Suzanne Levis
    Aug 26, 2011 @ 09:36:21

    Is the cracker home made as well. Sorry for the dumb question.

    Reply

  61. Health & Wholeness Wednesdays «
    Jul 27, 2011 @ 06:45:40

    […] originally found this at Joyful Abode, so for a more detailed recipe please check it […]

    Reply

  62. Crunchy snack ideas? | Mark's Daily Apple Health and Fitness Forum page
    Jul 06, 2011 @ 16:54:19

    […] Low-Carb Snacks : Homemade Baked Cheese Crisps Recipe | Joyful Abode might be what you're looking for; a handful of these can be surprisingly satisfying. Another quick […]

    Reply

  63. Toni
    Jul 02, 2011 @ 10:20:03

    I love this idea. I’m gonna try it today. How do I go about getting on some kind of automatic email list or something of the sought? I would love to get these kind of recipes regularly without actively searching for them. I’m new to low carb and looking for some new and tasty ideas to keep me from returning to my old habits.

    Reply

    • Sue Sparling
      Oct 12, 2011 @ 15:51:15

      I would love to get emails from you with the different low carb recipes. Any low sodium recipes would be good to. Thank you!

      Reply

  64. Brenda
    Apr 05, 2011 @ 19:44:55

    I really like these cheese crisps! I have a question, if you’ve got any leftover, do you store them in the refrigerator or just in the cupboard?

    Reply

  65. paulette
    Mar 21, 2011 @ 18:34:33

    tried this with pampered chef sour cream and salsa seasoning – great!

    Reply

    • paulette
      Mar 21, 2011 @ 18:35:27

      oops! watkins brand!!!!!!! not PC

      Reply

  66. JunkMama
    Mar 17, 2011 @ 22:17:40

    I made these years ago, but never thought of adding seasoning. Very interesting! Thanks for reviving a lost pleasure!

    Reply

  67. Cheese chips - Brew Plus Forums
    Mar 14, 2011 @ 16:49:08

    […] Cheese chips Do you mean something like this? Low-Carb Snacks : Homemade Baked Cheese Crisps Recipe | Joyful Abode I've never thought about doing this before. I thought you meant something like Goldfish crackers. […]

    Reply

  68. A need for low-PUFA, crunchy, salty snacks | Mark's Daily Apple Health and Fitness Forum page 2
    Mar 12, 2011 @ 20:26:19

    […] cheese crisps are really good and simple to make. They really satisfy my need for crunch/salty. Low-Carb Snacks : Homemade Baked Cheese Crisps Recipe | Joyful Abode Reply With Quote   + Reply to […]

    Reply

  69. Barry
    Feb 26, 2011 @ 21:17:22

    Thank you! thank you! thank you! I’m a border line diabetic and I find that if I stay low carb I can keep my blood sugar under control. I was sitting here craving something crunchy so I googled low carb snacks and WOW! these cheese crisps are so easy and tasty. I think I love you!

    Reply

  70. Amanda
    Feb 03, 2011 @ 10:32:44

    WOW! You are my new favorite person :) I found this link on the MDA forums and I think you single-handedly cured my cravings for chips and crackers! I made these with half regular cheddar and half Irish aged cheddar and then added garlic powder and cayenne pepper and had to stop myself from eating the entire tray. Thank you!!!!

    Reply

  71. krissy
    Dec 30, 2010 @ 14:07:40

    Just made these..sprinkled in some mrs dash garlic and herb. Going to make these along with the artichoke dip for New Years tomorrow evening. :-) Thanks for sharing!!!

    Reply

  72. I Want to Make + Eat These! « from the mixed-up files of ms. xj
    Dec 22, 2010 @ 18:28:34

    […] Cheese Crisps […]

    Reply

  73. patrice
    Dec 01, 2010 @ 19:41:03

    Hi-
    I’m new to your blog. I found you when I was entering the BlogHer promotion. Am I right to assume that your hubby graduated from the Naval Academy? I grew up near there. I’m anxious to try the baked cheese crisp recipe. I’m also interested in the Paleo diet. My chiropractor swears by it. I look forward to dropping by again. I like your blog.

    Patrice
    http://www.everydayruralty.com
    patrice@everydayruarlty.com

    Reply

    • Joyful Abode
      Dec 08, 2010 @ 21:52:06

      No, he went to Virginia Tech. :) I hope you like the cheese crisps! Definitely look into Paleo but don’t just go by Cordain – he’s afraid of animal-derived fats, and shouldn’t be. Do your research!

      Reply

  74. Maria
    Nov 28, 2010 @ 15:07:29

    These also make excellent mini taco “shells”. You can top them with low carb favorites such as salsa, seasoned ground meat or chicken, sour cream and a bit of guacamole!

    Reply

  75. A-Freaking-Mazing Artichoke Dip
    Nov 12, 2010 @ 21:30:22

    […] put in it) and since it’s in my own kitchen, I can eat it with whatever I’d like. Cheese crisps are a great “cracker” for scooping it up, and it’s also great with carrot sticks, […]

    Reply

  76. Ghaleon
    Nov 09, 2010 @ 15:58:28

    I made them today with cheddar cheese and Mrs Dash Original Blend spice. They were delicious. I liked them so much that I made them twice, about two hours apart. The first time I took them out of the oven sooner than the second time because I was afraid they would burn. I liked them both times. You are right that if you take them out before they turn brown on the edges they taste more like melted cheese than like crisps.

    Reply

  77. Erica
    Oct 23, 2010 @ 08:58:14

    I am in love with your Exciting Swiss Chard (or spinach) recipe and have made it twice – everyone ohhhh and ahhhhd over it. Got more Swiss Chard in my CSA basket this week and plan to make it again tonight. Great website!

    Reply

  78. Jane
    Oct 19, 2010 @ 15:39:27

    I am in love with your recipes. I want to try them ALL, but I started with the Cheese Crisps (to go w/the amazing Cauliflower Soup I just made). Here is a link to the finished product: http://www.facebook.com/photo.php?pid=1820524&l=2ed9b5cdf9&id=1328780585

    I mixed together 2% Milk – 4 Cheese Mexican Blend, garlic powder, oregano, and paprika. Then, I carefully placed 1 tsp “mounds” of the mixture on a cookie sheet, covered w/wax paper and sprayed w/olive oil spray. Before putting them in the oven, I sprinkled a pinch of Parmesan & Romano Cheese Blend on top of each crisp. Then, I baked them for approximately 7-8 minutes, at 350 degrees. Per your suggestion, I slid the wax paper off the baking sheet and onto the countertop (we have concrete counters, so they are nice and cool), which worked great for cooling. These are fantastic and paired nicely w/my soup!

    Reply

  79. Morphiuzzz
    Sep 26, 2010 @ 09:30:53

    Thanks! I made these with Pepper Jack cheese and they are amazing.. Problem is I can’t stop eating them :)

    Reply

  80. gwen
    Sep 05, 2010 @ 00:51:01

    I only had tillamook swiss slices. I wasn't sure if swiss would work or not, but thought it was worth a try. It worked and was very good, but it took about 15 minutes before it was crisp and it never really browned. I suppose it is a high moisture cheese. But, we were pleased and thought it was delicious. We eat swiss because it is lower in sodium. My husband has high blood pressure and low salt is a must. Each slice has only 60mg of sodium and 8 grams of fat. I cut each slice into 16 pieces. Thanks for the recipe.

    Reply

  81. Cheese Crisp – sleepy's blog
    Aug 21, 2010 @ 22:22:11

    […] crisp is on last week’s menu from Joyful Adobe. It is easy to do and the taste will not go […]

    Reply

  82. Barbie
    Aug 17, 2010 @ 00:01:27

    I am a newbie on blogging, but I just ran across this recipe in my low-carb searches and I just had to try them. I made 3 different variations. My favorite was, grated fresh mozzarella and parmesan with dried basil and garlic powder. These “spread” even more than the other cheeses. I finely chopped a tomato, added some black pepper, kosher salt, and a splash of olive oil and used my “cracker” to scoop up that tomato…..absolutely delish.

    Reply

    • Laurin
      Jun 29, 2011 @ 07:08:33

      Wow, those sound amazing! I did shredded part-skim mozzarella with red pepper flakes and oregano, and they were great, but now I have to try yours!!

      Reply

  83. Dear Mark: Primal Wedding Menu | Mark's Daily Apple
    Jul 26, 2010 @ 09:25:16

    […] You know how when you sauté a cheeseburger in your cast iron pan and the cheese oozes off the burger and onto the pan and gets all crispy? If you were to engineer that process, perfect it, and expand it on an industrial scale, you’d get Joyful Abode’s Baked Cheese Crisps. […]

    Reply

    • wiavte
      Jul 11, 2011 @ 02:14:41

      rg3h60 xjmnbrgxkqnh

      Reply

  84. gatyamgal
    Jul 02, 2010 @ 02:36:53

    A Silicone bakeware mat or pan works great. (Remember smartware?) The cheese releases easily. Also cheese with less fat has less holes and puffs up.

    Reply

  85. Joyce
    Jun 16, 2010 @ 22:29:08

    Thanks for the tip. I should have read it more carefully. =p haha I will definitely try this again.

    Reply

  86. What We’re Eating: Baked Cheese Crisps « Keeping up with the Moys
    Jun 16, 2010 @ 14:12:12

    […] cannot remember how I stumbled upon this recipe for HOMEMADE BAKED CHEESE CRISPS. (This happens quite frequently since I just basically bookmark every recipe I want to […]

    Reply

  87. Joyce
    Jun 16, 2010 @ 15:28:01

    Thanks for the tip. I should have read it more carefully. =p haha I will definitely try this again.

    Reply

  88. Camille
    May 31, 2010 @ 22:34:36

    I've done these with Parmesan for salad garnish and used a Silpat. Worked great!

    Reply

  89. JoyfulAbode
    May 19, 2010 @ 19:28:08

    honestly, i have no idea because no matter how many i make they're all gone within a day or two. haha.

    Reply

    • Vicki
      Oct 23, 2010 @ 13:07:44

      I’m making these as I type.
      … and i even have parchment paper from Christmas :o

      Thanks for the (I’m sure) scrumptious recipe!

      Reply

  90. Ky
    May 19, 2010 @ 17:55:01

    How long do these stay fresh?

    Reply

  91. Ky
    May 19, 2010 @ 10:54:27

    For how long will these keep fresh? I am planning to make some, but not sure how many to make if they don't stay fresh for a few days (who am I kidding, they'll be gone in a day…haha. BUT, just in case!) Thank you!

    Reply

  92. JoyfulAbode
    May 11, 2010 @ 03:48:26

    WHOA what is non-stick foil??? I have never seen this! AWESOME and thanks for sharing.

    Reply

  93. RyanM
    May 11, 2010 @ 02:20:39

    If you happen to not have any parchment paper, like myself, and also happen to own a cast-iron skillet, it works perfect! Gives a good flavor too!

    Reply

  94. Christine
    May 11, 2010 @ 01:12:55

    FWIW, foil does work, IF it's NON-STICK foil.

    Reply

  95. Aaydia
    May 05, 2010 @ 01:08:07

    Just tried these. OMG so good! Thank you so much for sharing!

    Reply

  96. Katie
    May 01, 2010 @ 06:16:16

    Wow! I “invented” these when I was a teen. I would cut off a (thick) slice of tasty cheese, put it on a piece of baking paper and microwave it for about 1 1/2 minutes until it was nice and crispy and brown. It was my 'naughty' snack that would have before my mum got home from work – she would have been so mad to know I wasn't sticking to my diet. No wonder I was such a grumpy teenager! =)
    I'm glad to see that other people eat them and I wasn't actually being 'naughty'!
    xx Katie.

    Reply

  97. apichea
    Apr 29, 2010 @ 16:02:12

    Thanks for the information! I'll have to run out and get some parchment
    paper! :)

    Reply

  98. JoyfulAbode
    Apr 28, 2010 @ 21:01:00

    aw thanks

    Reply

  99. JoyfulAbode
    Apr 28, 2010 @ 21:00:44

    Sounds great! Hope your party guests love them.

    Reply

  100. JoyfulAbode
    Apr 28, 2010 @ 21:00:23

    haha that author must've been a vegetarian TOO LONG… I don't think in a million years that crisp provolone would taste like bacon. But I bet it's awesome. Every other kind of cheese I've tried has been! And provolone is great anyway. mmm.

    Reply

  101. JoyfulAbode
    Apr 28, 2010 @ 20:59:42

    No you can't! A paper grocery sack is just paper… parchment paper is coated/soaked with silicone so that it can withstand high temps and becomes a non-stick surface.
    If you have one of those “silpat” type baking sheets that would probably work great!

    Reply

  102. apichea
    Apr 28, 2010 @ 18:51:47

    Can you use a paper grocery sack if you don't have parchment paper? Otherwise, I'm going to have to run to the store ASAP to get some parchment paper… These sound “to die for”!

    Reply

  103. JoyfulAbode
    Apr 28, 2010 @ 14:01:00

    aw thanks

    Reply

  104. JoyfulAbode
    Apr 28, 2010 @ 14:01:00

    aw thanks

    Reply

  105. JoyfulAbode
    Apr 28, 2010 @ 14:01:00

    aw thanks

    Reply

  106. JoyfulAbode
    Apr 28, 2010 @ 14:00:44

    Sounds great! Hope your party guests love them.

    Reply

  107. JoyfulAbode
    Apr 28, 2010 @ 14:00:44

    Sounds great! Hope your party guests love them.

    Reply

  108. JoyfulAbode
    Apr 28, 2010 @ 14:00:23

    haha that author must've been a vegetarian TOO LONG… I don't think in a million years that crisp provolone would taste like bacon. But I bet it's awesome. Every other kind of cheese I've tried has been! And provolone is great anyway. mmm.

    Reply

  109. Julie
    Apr 27, 2010 @ 01:44:56

    I saw this a zillion years ago in a vegetarian cookbook using provolone. The author likened the taste to bacon.

    Reply

  110. Julie
    Apr 26, 2010 @ 18:44:56

    I saw this a zillion years ago in a vegetarian cookbook using provolone. The author likened the taste to bacon.

    Reply

  111. Vone
    Apr 26, 2010 @ 16:00:44

    We used to make these when I was working in a small restaurant for us to snack on. We called them just that – Cheese crisps. They are so yummy – maybe I'll make them for our next party.

    Reply

  112. Vone
    Apr 26, 2010 @ 16:00:44

    We used to make these when I was working in a small restaurant for us to snack on. We called them just that – Cheese crisps. They are so yummy – maybe I'll make them for our next party.

    Reply

  113. valerie
    Apr 26, 2010 @ 13:13:27

    just linked ti ya

    Reply

  114. valerie
    Apr 26, 2010 @ 13:13:27

    just linked ti ya

    Reply

  115. How-To: Cheese Crisps | Crafts Kids :: Free Crafts Network
    Apr 26, 2010 @ 11:09:03

    […] cheese crisps from Joyful Abode look so easy and so tasty, I’m about to go raid my fridge for some cheese so I can make them […]

    Reply

  116. JoyfulAbode
    Apr 26, 2010 @ 12:34:21

    Wow, what a neat idea! Sounds delicious.

    Reply

  117. JoyfulAbode
    Apr 26, 2010 @ 12:34:21

    Wow, what a neat idea! Sounds delicious.

    Reply

  118. ckilgore
    Apr 26, 2010 @ 12:33:14

    I make these using parmesan sprinkled with some chopped pistachios and dried cranberries. So yummy!

    Reply

  119. ckilgore
    Apr 26, 2010 @ 12:33:14

    I make these using parmesan sprinkled with some chopped pistachios and dried cranberries. So yummy!

    Reply

  120. JoyfulAbode
    Apr 26, 2010 @ 11:26:03

    I know, right??? How can this be bad?

    Reply

  121. JoyfulAbode
    Apr 26, 2010 @ 11:25:52

    Excellent! I hope you make them soon & LOVE them as much as I do.

    Reply

  122. Aunt LoLo
    Apr 26, 2010 @ 11:12:08

    The crunchy bits of cheese that fall out of my grilled cheese sandwhiches are ALWAYS my favorite. Mmmmm.

    Reply

  123. Jenny
    Apr 26, 2010 @ 11:11:44

    Been looking for a recipe like this for awhile! Mmmm, baked cheese! Bookmarked! :D

    Reply

  124. JoyfulAbode
    Apr 26, 2010 @ 11:03:12

    good plan Todd

    Reply

  125. JoyfulAbode
    Apr 26, 2010 @ 11:02:55

    hahhahahaha my mom fake-cursed on my blog!

    Reply

  126. yayanana
    Apr 26, 2010 @ 07:18:35

    Holy….*&^#@ This is PERFECT

    Reply

  127. Dosenberry
    Apr 25, 2010 @ 14:55:27

    I might make these soon… I will substitute it for my oatmeal :)

    Reply

  128. JoyfulAbode
    Apr 25, 2010 @ 10:57:15

    oh neat.
    except i never just want one or two. haha.

    Reply

  129. JoyfulAbode
    Apr 25, 2010 @ 10:56:59

    Waxed paper isn't made to withstand high temperatures the way parchment paper is… so I wouldn't. But you can try it and let me know, if you want.

    Reply

  130. bobbi
    Apr 25, 2010 @ 10:30:00

    does wax paper work?

    Reply

  131. My Life on the Dole
    Apr 25, 2010 @ 10:27:05

    You can also do this in the microwave w/ waxed paper. I think it takes about 20 seconds in microwave. Perfect for when you want just one or two.

    Reply

  132. JoyfulAbode
    Apr 25, 2010 @ 10:15:39

    That would definitely be great! Much better than the “questionable oils” and whatnot.

    Reply

  133. dianarenata
    Apr 25, 2010 @ 10:12:01

    I want to make these! Maybe for our next family dinner or party, instead of my dad buying “veggie chips” for me, I can get him to make these with me. :)

    Reply

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