“Low-carb and soy-free. Can be made with almost any firm or hard cheese. Parmesan, cheddar, or even pepper jack make great crisps.”
READY IN:
3mins
SERVES:
1
YIELD:
1 large crisp
UNITS:
US

Ingredients Nutrition

  • 2 ounces cheese (grated)
  • 1 paper, towel

Directions

  1. Sprinkle cheese evenly in one large or several small circles on the plate.
  2. Microwave for 45 seconds, then in 15-20 second intervals until done.
  3. Crisp is done when an even golden tone is reached. Usually, the majority of the fat is rendered from the cheese, and the surface is evenly pockmarked.
  4. Remove crisps from plate with spatula or butter knife. Drain on paper towels.
  5. Crisps become crispier as they cool.
  6. They are pliable when warm and be shaped over objects to create small "bowls" or even taco shells. Simply remove from plate and drape over an appropriately-shaped bowl, spice jar, etc. Again, they crisp up while cooling.

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