Cheese Crisps

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Popular for years, these are hardly original, but I consider them a MUST in every low carber’s repertoire.
    • 1/3 cup semi-hard shredded cheese, such as Cheddar, Colby, Swiss, etc.
 Classic Cheese Crisp

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

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Related post from my BLOG @

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.)

FormYou can easily form a warm cheese crisp into almost any desired shape. Cheese crisps make terrific wraps, taco shells, salad bowls, chips for dipping, the list goes on and on!

FillThis one is chicken salad with fresh cut lettuce and cherry tomatoes added.

Cheese Crisp BLTOh, yeahCCBLT!  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!


About Karen

Less than a year after starting a low-carb diet, I was TEN SIZES and SIX HUNDRED cholesterol points lighter! Now, YEARS later, (I am into "decades" now) I STILL love and live a low-carb life! Interests I have TWO grand-angels now, a husband of 24 years, and two kids, one of whom is grown and making those grandbabies (my girl), the other still in school (my boy). I do everything for the office end of my husband's electrical contracting business, as well as everything for my website(s), and am fortunate enough to (read that: I worked my butt off so I could!) live in the beautiful Vail Valley of Colorado. When I can find a spare minute, which isn't that often, I like to ride my big bad motorcycle or ski, depending on the weather.
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