Melting shredded cheddar cheese into cheese crisps is one of the first chip tricks I learned when venturing into alternate ways of baking and cooking grain free.
I have an older recipe for cheese chips that works with a variety of hard cheeses, however I recently found I can bake shredded cheddar at a higher temperature and still get them fairly evenly baked chips without burning the edges.
I use sharp white cheddar and the chips turn yellow after baking, but feel free to use any cheddar you prefer. Enjoy (and make extra)!
Cheddar Cheese Crisps
Have at least 4 ounces of cheddar cheese, and more is better because frankly these are that good. I buy a block of cheese and shred it to insure there are no additives. I prefer Sharp white cheddar but any kind will work here.
Servings: 20 chips
Calories: 23kcal
Ingredients
- 1 cup Cheddar cheese shredded
Instructions
- Preheat your oven to 400°F.
- Line two baking sheets with parchment paper.
- Arrange about one tablespoon of shredded cheddar cheese on a baking sheet and continue with the rest of the cheese, leaving about two inches of space between each chip.
- Bake for 7 minutes, or until the chips are uniformly dark and lacey.
- Cool for a few minutes.
- Store in a sealed container for a few days at room temperature, or in the refrigerator for several weeks.
Nutrition
Calories: 23kcal | Carbohydrates: 0.1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 6mg | Sodium: 37mg | Potassium: 4mg | Sugar: 0.02g | Vitamin A: 57IU | Calcium: 40mg | Iron: 0.01mg
I can’t wait to try these! My hubby is always looking for something crunchy to snack on.
I’ve tried Parmesan crisps from the store and been underwhelmed! These sound intriguing. Thank you: I’ll give them a try. I think the flavor of cheddar will be more to my personal liking.
Hi Sidney, yes, I’ve found the cheddar crisps are quite tasty, especially if you use a sharp cheddar.