I made these little cheese snacks this weekend, and the friends
I shared them with seemed to enjoy them.
I’m not kidding about the one ingredient, though you can spiff
it up with herbs, spices and/or a mix of cheeses.
Done right, they can be an airy, crispy snack that happens to be
low-carb (though perhaps high-fat) .
So here’s how you do it. Shred some parmesan cheese, sprinkle it
in circles on parchment paper or a lightly oiled baking pan, bake
at 350-degrees for about 7 minutes, remove immediately from the pan
to cool, and you’re done. If you want, you can shape them
immediately out of the oven by draping them over something or
forming little cups.
You can play around with it by mixing in pepper, cayenne pepper
or other herbs and spices with them. I added finely chopped
rosemary to one batch, but the herbs burned before the wafers were
done. Tossing in a little oil beforehand may have helped.
There were a few lessons I learned while making them:
Watch them while baking: The cheese can scorch and taste
burnt pretty fast. Pull them out when they start to just become
Grate your own: I tried it at first with some
pre-shredded parmesan from the grocery store, but preferred the
cheese I shredded myself using the tiny shredding part of the
grater. The store-bought had too much powdery grated cheese, which
melts together in a clump and ends up being either chewy or
thickens into something that’s hard.
Keep it thin: When sprinkling, just put a thin
layer for each chip, leave a lot of holes. Most of it will melt a
little together. I preferred something a little more delicate, so
this colors my judgement. I think it’s something that you just have
to play around with.
Not all cheeses mix: Mixing parmesan and swiss
seemed to work well and parmesan with Asiago or other similarly
hard cheese came out great. Cheddar, however, at least the sharp
Tillamook I tried was not a good choice. They don’t melt at the
same rate, so the cheddar ends up being just a burned mess. I
didn’t try it, but mozerella or other cheese with a higher fat
content is probably more likely to melt.
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