1/3 cup semi-hard shredded cheese, such as Cheddar, Colby, Swiss, etc.
Do not attempt to use very soft cheeses such as Feta, Mozzarella, Brie, etc.
Heat a non-stick pan over medium high heat. Sprinkle sliced or finely shredded cheese in a thin layer over the bottom of the entire pan.
Okay, are you ready? Here’s the big secret: Leave it alone for several minutes! First it will bubble up all over, then start to look almost lacey (with lots of holes in it); finally you will see clear grease start to run off.
When it is lightly golden brown, start carefully teasing up the edges until you can eventually pick it up and turn it over. The second side will cook very quickly in comparison to the first.
Drain on clean toweling. Shape into forms or cut into desired shapes before it cools too much. To form a bowl, simply lay over an overturned bowl and gently push the sides down to shape them. Don’t burn yourself!
Per each, made with Mild Cheddar: 120 calories, 10 grams fat (6 grams saturated), 1 gram carbohydrate, 7 grams protein
Gluten-free Chips and Wraps on demand, in minutes?
You bet! Unless you have a problem with dairy, my best workaround for that particular situation is that old stand-by you just may have forgotten about – a personal favorite of mine included in Cooking TLC Volume 1 and never far from my own mind …………. CHEESE CRISPS! (always said by me in the same dreamy, drooly tone Homer uses for donuts.)
This one is chicken salad with fresh cut lettuce and cherry tomatoes added.
Oh, yeah – CCBLT! Mmmmmm. DO NOT feed one of these to your non-low-carbing friends or they’ll never leave you alone (to eat) again. Just let them go on thinking you’re a poor, deprived dieter. WE KNOW BETTER!