Home » BLOG » Cheese Crisps (gluten/grain free)

Cheese Crisps (gluten/grain free)

My SIL posted a recipe this week for cheese crisps.  And I knew I had to try them right away!  Eating gluten free/mostly grain free I miss things like crackers.  These are a great substitute.  I just made a very small batch last night to try them out as I was making dinner.  So easy.  And very good!  Rebecca kept sneaking up to the counter and grabbing another one 😛  I love that these are easy and fast enough to make while you’re cooking dinner.  So you can have a fresh batch whenever you need.  I used mild white cheddar last night…happened to be the cheese that was opened.  I’ll have to try it with other kinds as well.  Looking forward to having some with our soup tonight.  Maybe I’ll try sliced cheese on my cheese crackers 😛  I didn’t add any seasoning.  I thought they were great as is.  But I’ll have to try that sometime.

Edited 3/11/11 – I tried these with marble cheese and parmesan cheese last night.  LOVE the parmesan.

Cheese Crisps

your favorite block of cheese OR your favorite shredded cheese
seasonings of your choice (optional)
parchment paper

Preheat your oven to 350. Put some parchment paper on a cookie sheet.

I used a block of cheese, but you can use shredded cheese if that’s what you have, or what you prefer. If you’re using shredded cheese, toss it together in a bowl with any seasonings you feel like using. You can try lots of different seasoning options. Just don’t use salt… cheese is already salty enough on its own. Once you have the shredded cheese and seasoings mixed, place about a teaspoonful of cheese in little mounds all over the parchment-lined cookie sheet, spaced out because they will spread.

If you’re using a block of cheese, slice it thinly and 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 with some space between them.

Bake for 5-7 minutes. Then take a peek. The cheese will be all bubbly. If the edges are starting to crisp up or brown a little, take them out. If you’re not sure, leave it in for another minute or two. I had to leave mine in for about 9 minutes. If you take them out too soon, you won’t get crisps… you’ll just have rubbery melted cheese.

When you remove them from the oven, you’ll need to let them cool. I just pulled the parchment off the cookie sheet and placed it on my counter. If you don’t have cool to the touch counters, then place the crisps on a cool plate. After a few minutes, they’ll be crisp.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

One comment

  1. Sara says:

    They are so fast and easy, aren’t they? Glad you liked them! I made some parmesan crisps last night… they are my fav, but I haven’t had a bad one yet! My aunt has made them in the past with cheddar, parm, pepper jack, fontina, manchego, and gouda. They’ve all be awesome.

Leave a Reply

Your email address will not be published. Required fields are marked *