Note: This recipe was originally posted in April, 2010. We still make these and they’re still just as delicious. You won’t regret giving this recipe a try!

I’ve probably made these cheese crisps 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 cheese “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

Want some more great low-carb or no-carb snacks?

              

5.0 from 14 reviews
Low-Carb Snacks : Homemade Baked Cheese Crisps Recipe
Author: 
Recipe type: snack, appetizer, chips
Cuisine: low-carb, gluten-free
 
Make awesome crunchy cheese crisps with just a few ingredients (or just one) and a few minutes. A low-carb snack that is satisfying and healthy.
Ingredients
  • Cheese
  • Optional - herbs and spices
Instructions
  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Line a baking sheet with parchment paper. Not waxed paper. Not foil. PARCHMENT. Trust me.
  3. Shred cheese and mix with seasonings or herbs (Do NOT add salt. Cheese is salty enough.) OR
  4. Cut cheese into thin slices. (or get the cheese cut "for sandwiches" at the deli in your grocery store)
  5. Either put little lumps of the shredded cheese (maybe 1 Tbsp or so) or squares of the sandwich slices (about ¼ or ⅙ of a full slice per cheese crisp) onto the parchment, a couple of inches apart. They will spread as they bake.
  6. Bake 5-7 minutes or until beginning to brown around the edges.
  7. Allow to cool, to finish getting crispy.
  8. Eat! They're great plain or with your favorite dips.

Check out my really delicious artichoke dip.  I used baked cheese crisps as my “crackers” to scoop it up and it was to die for!

EASY no carb cheese crisps - low carb atkins gluten free snack

239 Comments on Low-Carb Snacks : Homemade Baked Cheese Crisps Recipe

  1. Caroline says:

    I kind of want to grind some up and use as a salt substitute? For example, use in Italian sauces if you make the parmesan one, or add sriracha and use it in Mexican recipes just for starters. I can think of more uses, toppings for salads, popcorn, savory muffin toppings, mix in salad dressings…just about anything! What do you think?

  2. Jane says:

    Made these tonight and we loved them (inhaled is more accurate) …. I used Cabot Extra Sharp Cheddar (US) and did one batch with onion and Italian Seasoning – next batch with CURRY (and it worked!!). Wahoo …
    350 degrees for 11 minutes (turning pan twice). Perfecto …. thanks for a great recipe. I had been missing crunch …..

  3. Stephanie says:

    Oh.My.Holy.Deliciousness. So, I had just come home from the grocery store discouraged because I could not find “it’s just the cheese” crisps (once again) that someone was passing out as samples months ago. well I googled them and here was your recipe that popped up. I didn’t have parchment paper and didn’t want to go back to the grocery store… but I did have a well seasoned “bacon only” cookie sheet. ( I’ll never fry bacon again). just so happens we had bacon this morning so it was freshly seasoned and added some shredded sharp cheddar and baked. SO GOOD! Needless to say, my “bacon only” cookie sheet is now my “bacon and cheese crisp only” sheet. They slid right off. THANK YOU SO MUCH!

    • I’m so so glad you found my recipe and you’re enjoying them!

      • Kelli says:

        Stephanie, why do you designate one cookie sheet for your bacon? (bacon only). Does it help with cooking?? I’ve give up on baking bacon because I can’t seem to get it crisp JUST LIKE THESE CHEDDAR CHIPS. 🙁

        • kelli, what kind of pan are you using? 🙁

          • Kelli says:

            Well, for bacon, a cookie sheet. But I’ve tried using wire cooling rack (putting bacon on it then baking). Can’t seem to get it crispy.
            For the cheddar cheese crisps I’m just using a cookie sheet with parchment paper.

        • Janet Basinger says:

          Kelli – For crispy oven bacon, maybe try lowering the heat a bit & then just keep cooking it longer until it’s very brown & melt-in-your-mouth crispy. It’ll eventually get there.

    • Kristi says:

      I made these for a ladies weekend earlier this summer. I used just Colby cheese for one batch and then mozzarella topped with a jalapeño for another batch. One of the ladies hid some of the Colby snacks to make a grilled cheese sandwich with and said this is how she makes them now. These are now requested at every gathering. My family loves them, too. They couldn’t be easier to make! Thanks for sharing.

  4. lauren says:

    Hi, I have made these for several years, but instead of parchment paper, I use an old corning ware pan. I spray briefly with pam, add pieces of cheese, nuke for 5 to 6 mins.
    When I remive the dish I set it on heat proof surface cause it is HOT. I use paper towels to soak up the grease in the dish. I also dab the cheese pieces too to remove excess oil. When u see how much oil comes off the cheese, you will feel even better about eating them as the are almost pure protein snack. Great for low carb diets. My only question is to how to calculate how many calories they have after this process. But they R yummy.

  5. Andrea says:

    Any nutritional values, curious

  6. Hollie says:

    Love this recipe! Can’t wait to try them.
    @BlueBarnKitchen

  7. Gwendolyn says:

    Excellent recipe. I was craving a low carb crunchy snack and this was quite tasty and did the job! 🙂

  8. Heidi says:

    Can anyone tell me if you can use pre-grated parmesan cheese. The stuff you get to put on spaghetti?

  9. Janis says:

    I made these with real white American cheese slices. And with slices smoked Gouda. The Gouda didn’t puff up but was crunchier. Both are very good. My first two batches never really crisped so I put back in the oven later and browned up more that worked.
    These. Are. Delicious.

  10. jacki says:

    I love these! I tried it with cheddar that I shredded myself but they were so oily that they never got crispy. Works much better with preshredded cheese because of the drying agent they use to keep it from clumping.

  11. Dawn says:

    Made these on Sunday and love them. I made with cheddar and coby jack cheese slices. They were crispy last night after making them, then I stored them in a ziplock baggie and the turned a little soft. Any suggestions on storage?

    • Kelly says:

      The next day I just popped them in the microwave for about 20 seconds and they were crispy and even better!

    • Amanda says:

      Try sticking some paper towels in the bag or container with your crisp. They should help absorb some of the moisture. I’ve also heard people say to use a slice of bread for moisture too. 🙂

  12. Morgan says:

    How many of these should you eat in a sitting?

      • Susan says:

        exactly! about to make some now. I do not have parchment paper and I make these perfectly with my TRULY NON STICK frying pan. no oil needed,just cheese… comes off and frying pan clean as if never used (truly non stick I say) and a billion is right!

        • bracha says:

          can you make these in a frying pan on the stove or does it have to be in the oven. (my oven is broken. only the broiler works)

          • yes, i know a lot of people do them on the stove in a nonstick pan. i haven’t done that before since i’m always making a pretty large quantity at once, but i know it can be done. some people use the microwave as well!

      • Susan says:

        plus they taste exactly like cheez its!(when using extra sharp cheddar) and I am addicted to cheez its and am on a low carb diet so no cheez-its allowed! :/ I am looking into the low carb flours to bake muffins (coconut flour,almond flour,soy flour,Bob’s red mill low carb varieties) then ill make cheezy bread! I love cheeeeeeeeeeeeeeese

    • MrsK says:

      If you’re wondering about calorie count, just figure it out by the amount of cheese you start with. Parmesan has 122 calories per ounce. Say 1 ounce of cheese yields 12 crisps. Eating 4 of them would be 1/3 ounce of cheese, or about 40 calories.

  13. Sounds delicious! Would it work on a Silpat mat?

  14. RHONDA says:

    I absolutely love these! They are very addictive!
    I did find that Reynolds foil with the non-stick baking side works just fine as well.
    I am experimenting with lots of seasonings and haven’t been disappointed yet! Thanks for the great recipe!

  15. zia says:

    I used shredded colby jack with finely diced onions, bacon bits, and garlic pepper. …I also used WAXED paper (I thought it was the same thing…. WRONG)! I can tell you tiny bits I was able to eat were oh-so-good!! And the whole experience led me to question, “Hmmm, just how many carbs are in wax paper?” haha, I had to trash the whole batch. On my way to store now to get the PARCHMENT paper for a re-do!! I know, you warned me. I didn’t listen. 😉

  16. Sherry says:

    Sounds wonderful! Thanks for sharing your recipe with us at Merry Monday.

  17. Abbi says:

    Thank you so much for this recipe, I’m always struggling to find a good low carb recipe that tastes good 🙂

  18. Annie says:

    These look so delicious! I will definitely have to try. Have you ever made them with parmesan?

  19. Tamuria says:

    These sound amazing! I can’t wait to try. They would be great for party snacks and I love that you’ve offered a few seasoning ideas.

  20. Laura B says:

    I saw these and immediately had to try! They are so delicious! Thank you for sharing! 🙂

  21. These look awesome- I’ve been the worst with me eating lately, but I need to make a plan for after this baby comes. These will definitely be a part of it for when I get those cravings for savory snacks!

  22. Althea says:

    Hey
    I absolutely love this recipe. I found it on Pinterest and tried it of course. I made it in a pan on the stove, which also worked quite well. I liked it so much I had to put it my blog as well.

  23. Arlene says:

    Can I make these in advance of a party? How long will they keep in a ziplock bag?

  24. Laura says:

    Had to try another cheese, this time I used pieces of cut up blue cheese slices I bought from GFS, and sprinkled with some garlic powder. They took a little longer to cook, they are AWESOME!!!

  25. Laura says:

    Just made these with cut up swiss cheese slices tossed with cayenne…yummy and gone!!

  26. Jackie says:

    Hey! I just wanted to say that I’ve tried this with provolone and mozzarella. Provolone works well even though it’s not my favorite. Mozzarella turns into this cheese puff thing. It’s good but if you crunch, then you don’t want mozzarella!

  27. Michelle says:

    Omg soooo good! I did it with Walmart brand fiesta blend and used the new non-stick foil (couldn’t find parchment) and it worked great! Thanks so much for posting this! I was diagnosed with Insulin Resistance and have to be on a low carb diet, I was getting bored but now with these “chips” I’ll be good to go!!!

  28. I read this and made them immediately. I used shredded mexican cheese and sprinkled with jalapeno seasoning (popcorn). Just baked 6 minutes and they were delish! Thanks for the great ideas.

  29. Patty S says:

    These are perfect. I have one question. I am looking for a low-carb snack I can make to take with me when I travel…something that does not require refrigeration. Will these chips keep without being refrigerated? Thank you.

    • I’ve eaten them a couple of days after making them, and they were fine… they do get a little less crispy sometimes… but I actually prefer to leave them out vs refrigerating them. But I wouldn’t eat them for like a week or something… just, personally.

  30. bree says:

    I used aluminum foil with cooking spray and it worked out fine. THey are tasty

  31. May says:

    That not-a-spatula turny-overy thing is actually called a fish slice, which is pretty weird in my opinion. Thank you for the delicious recipe and for truly bringing home *parchment* paper. I’d tried other stuff and failed before 😉

  32. Big Cheese (pun intended) says:

    please, have my children..

  33. Suz says:

    I made some of the cheese snacks last night and everyone loved them. My question is, how do you store the left overs? I put them in the fridge last night and they have good flavor but they are not as crisp? I was concerned about leaving the chips out.

  34. Christy says:

    Does anyone know if it would be possible to make a large batch of these ahead of time and store them in a bag or container? Or will they spoil or get chewy if you store them?

    • Marcy says:

      Christy, When I make them, once they are cool, I put them in a ziplock bag and leave them on the counter. They stay crisp and fresh tasting. I’ve let them sit as long as two weeks, but I always eat them all by then, so don’t know if they will last longer.

  35. Kat says:

    Awesomely tasty. I tried this with parmesan cheese, pecorino romano and queso fresco. The parmesan turned out slightly chewy and awesome. Pecorino romano turned out more lacy and crunch-y, and queso fresco apparently doesn’t have enough fat in it to melt. I got little piles of slightly brown dusty sadness.

    I was trying to figure out what to do with multiple bits of leftover cheese before they went bad.

  36. Phil says:

    Tried these cheese crisps and they were great! I didn’t read all of the comments so I may be repeating what other tips were sent your way. I tried the Pepper/Jack and Ranch dressing mix. I didn’t have the dressing but did have the dip mix… really tasty!
    Instead of dropping them by teaspoonful’s, I spread a thin layer over the parchment and used a pizza cutter to cut them when they were dome and cooled.
    I also transferred the cut crisps to a paper towel to absorb some of the oil left on the bottom before bagging them and storing in the fridge. I think it would be easier to slide the entire sheet off the parchment and onto the paper towels and then cut them. I’ll try that next time (tomorrow)
    Thanks for sharing your recipes with us Emily.

  37. Veronica says:

    Seriously people, if you havnt tried these yet DO IT NOW. On that note I didnt use parchment. I used a well seasoned baking stone. And FOLLOW the 1tsp recommendation. They spread. Too much is chewy. Hubby says they remind him of potato chips. My 2% mexican blend puffed up. Yummo. My gouda was delish, as was the pepperjack. Now to see how to store these as I made quite a few. I dipped some in a spinach artichoke parmesean dip I just bought from Costco. 2 carbs/2TBS. Heavenly.

  38. […] from Joyful Abode wrote a great post about making cheese crisps that I’m not even going to try to top. All I can say is that I listened to her when she said […]

  39. Gina says:

    Tried this with all of your pointers. Worked like a charm! Linked to you 🙂

  40. jan says:

    These are AWESOME. I used the Sargento ultra thin pepper jack and it worked out beautifully. I made some grated cheddar with garlic powder. I also made some Sargento ultra thin cheddar slices with a sprinkle of taco seasoning. (These were also awesome.) Finally. A crunchy snack food I can eat with meals or have as a stand alone snack.

  41. […] 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 […]

  42. Steph says:

    How long will these keep?

  43. Dana says:

    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! 😉

  44. Bonnie says:

    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.

  45. erica says:

    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 :/

    • 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.

    • Bonnie says:

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

  46. cindy says:

    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!

  47. John says:

    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.

  48. […] 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. […]

  49. that crazee redhead says:

    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!

  50. pawlla says:

    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!!!

  51. ROSIE says:

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

  52. […] 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. […]

  53. sucluv says:

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

  54. Sunny says:

    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?

  55. Maura says:

    I don this and make tasty taco shells!:)

  56. Connie says:

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

  57. Cheryl says:

    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!!!!

  58. Cheryl says:

    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.

  59. Jean L says:

    Thank you!

  60. Casey says:

    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.

  61. […] 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. […]

  62. lynn says:

    What is parchment paper and where do you buy it?

  63. Cathy says:

    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!

  64. kiddconley says:

    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!

  65. avidrunner says:

    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. =)

  66. Paula Lopp Dalby says:

    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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  68. SuzyW says:

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

  69. Victoria says:

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

  70. Cappy says:

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

  71. SandyM says:

    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.

  72. Anthony Davis says:

    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!!

  73. DandyDutch says:

    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! 🙂

  74. Anita says:

    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 🙂

  75. k. guy says:

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

  76. Greg G. says:

    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!!!

    • Marissa says:

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

    • karen says:

      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. 🙂

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

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

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

  80. Patty says:

    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!!

    • Stargazer says:

      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!

    • Darcy says:

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

      • Lori says:

        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.

        • Johnross1968 says:

          Please provide proof of your claim that Microwaves are TOXIC.
          Personally I think your claim is BS, but I thought it would be only right to allow you the chance to back your BS up with some FACTS.

  81. Karen Diaz says:

    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! 🙂

  82. ladycrd says:

    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!!

  83. Mandie says:

    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.

  84. Baked Cheese Crisps - - Network Panda – cPanel Web hosting, PHP, MySQL, unlimited disk space and bandwidth says:

    […] http://www.joyfulabode.com/2010/04/25/low-carb-snacks-homemade-baked-cheese-crisps-recipe/ View more posts in: […]

  85. […] 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! […]

  86. cheese crisps - - Network Panda – cPanel Web hosting, PHP, MySQL, unlimited disk space and bandwidth says:

    […] http://www.joyfulabode.com/2010/04/25/low-carb-snacks-homemade-baked-cheese-crisps-recipe/ View more posts in: […]

  87. RitaB says:

    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” 🙂

  88. […] cheeses Avocado Make a huge batch of pulled pork shoulder Meatballs Liverwurst slices Liver pate Cheese crisps Coconut chips (sold as large flakes, yummy to munch on) Also, read through these previous […]

  89. DASH diet menu says:

    Excellent publish, very informative. I ponder why the other experts of this sector do not realize this. You should proceed your writing. I’m confident, you’ve a huge readers’ base already!|What’s Happening i’m new to this, I stumbled upon this I have discovered It positively useful and it has helped me out loads. I am hoping to contribute & assist different users like its aided me. Great job.

  90. Janice says:

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

  91. […] 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 […]

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

  94. chris says:

    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!!

  95. Julie says:

    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!

  96. […] 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 […]

  97. Ashley says:

    ‘pancake-flipper thing’ = Pancake Turner. 🙂

  98. Suzanne Levis says:

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

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

  100. […] 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 […]

  101. Toni says:

    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.

    • Sue Sparling says:

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

  102. Brenda says:

    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?

  103. paulette says:

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

  104. JunkMama says:

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

  105. […] 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. […]

  106. […] 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 […]

  107. Barry says:

    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!

  108. Amanda says:

    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!!!!

  109. krissy says:

    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!!!

  110. I Want to Make + Eat These! « from the mixed-up files of ms. xj says:

    […] Cheese Crisps […]

    • Joyful Abode says:

      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!

  111. Maria says:

    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!

  112. […] 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, […]

  113. Ghaleon says:

    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.

  114. Erica says:

    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!

  115. Jane says:

    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!

  116. Morphiuzzz says:

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

  117. gwen says:

    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.

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

  119. Barbie says:

    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.

    • Laurin says:

      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!!

  120. […] 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. […]

  121. gatyamgal says:

    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.

  122. Joyce says:

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

  123. […] 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 […]

  124. Joyce says:

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

  125. Camille says:

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

  126. JoyfulAbode says:

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

    • Vicki says:

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

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

  127. Ky says:

    How long do these stay fresh?

  128. Ky says:

    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!

  129. JoyfulAbode says:

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

  130. RyanM says:

    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!

  131. Christine says:

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

  132. Aaydia says:

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

  133. Katie says:

    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.

  134. apichea says:

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

  135. JoyfulAbode says:

    aw thanks

  136. JoyfulAbode says:

    Sounds great! Hope your party guests love them.

  137. JoyfulAbode says:

    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.

  138. JoyfulAbode says:

    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!

  139. apichea says:

    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”!

  140. JoyfulAbode says:

    aw thanks

  141. JoyfulAbode says:

    aw thanks

  142. JoyfulAbode says:

    aw thanks

  143. JoyfulAbode says:

    Sounds great! Hope your party guests love them.

  144. JoyfulAbode says:

    Sounds great! Hope your party guests love them.

  145. JoyfulAbode says:

    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.

  146. Julie says:

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

  147. Julie says:

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

  148. Vone says:

    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.

  149. Vone says:

    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.

  150. valerie says:

    just linked ti ya

  151. valerie says:

    just linked ti ya

  152. […] 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 […]

  153. JoyfulAbode says:

    Wow, what a neat idea! Sounds delicious.

  154. JoyfulAbode says:

    Wow, what a neat idea! Sounds delicious.

  155. ckilgore says:

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

  156. ckilgore says:

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

  157. JoyfulAbode says:

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

  158. JoyfulAbode says:

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

  159. Aunt LoLo says:

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

  160. Jenny says:

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

  161. JoyfulAbode says:

    good plan Todd

  162. JoyfulAbode says:

    hahhahahaha my mom fake-cursed on my blog!

  163. yayanana says:

    Holy….*&^#@ This is PERFECT

  164. Dosenberry says:

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

  165. JoyfulAbode says:

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

  166. JoyfulAbode says:

    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.

  167. bobbi says:

    does wax paper work?

  168. 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.

  169. JoyfulAbode says:

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

  170. dianarenata says:

    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. 🙂

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