Best Cheese Crisps Recipes

BASIC KETO CHEESE CRISPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
• Arrange Cheddar cheese in 24 small heaps on the prepared baking sheets.
• Bake in the preheated oven until golden brown, about 7 minutes. Cool for 5 to 10 minutes before removing from baking sheets.

JALAPENO CHEESE CRISPS

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with silicone baking mats or parchment paper.
• Sprinkle the jalapeno slices around one of the prepared baking sheets in a single layer. Bake for 7 to 9 minutes; this will remove some of the moisture from the jalapeno and help ensure your cheese crisps live up to the crisp in their name. Transfer to a bowl.
• Meanwhile, mix the cheeses together in a medium bowl.
• Using a tablespoon measure, spoon mounds of the cheese mixture onto the lined baking sheets, 1 to 1 1/2 inches apart from each other. Press a jalapeno slice into the center of each mound. Bake until golden and crisp, 10 to 12 minutes.
• Allow the crisps to cool slightly before handling, then serve. Or let cool completely and store in an airtight container.

CHEESE CRISPS

Steps:

• In a bowl, cream the butter until fluffy. Slowly mix in the flour, salt and cayenne pepper. Stir in cheese and cereal. Shape into 1-1/2-in. balls and place on ungreased baking sheets. Bake at 350° for 15-17 minutes or until lightly browned. Serve warm or cold.

PARMESAN CHEESE CRISPS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Place the Parmesan cheese by the tablespoonful in small piles on the baking sheet. Flatten the piles out evenly and sprinkle dried basil over the cheese.
• Bake for 5-7 minutes, or until golden brown and the edges start to crisp up.
• 0.33g total carbs 0.3g dietary fiber 0.30g net carbs per serving (12 crisps)
• Enjoy!

CHEESE CRISPS AND MOCK "GOLDFISH" CRACKERS

Steps:

• Preheat oven to 400 degrees F.
• Stack the slices of American cheese and cut it into 16 small squares. Separate the pieces, and transfer them to a small bowl. Add the salt, chili powder, and garlic powder toss to combine. Arrange the 32 cheese pieces in 4 rows of 8, on a parchment paper-lined baking sheet, leaving as much space in between each as possible.
• Stack the Colby-Jack slices and cut them into about 24 small pieces. Arrange them on another parchment paper-lined baking sheet in 4 rows of 6¿without any seasonings.
• Bake both until well-browned and crispy, about 7 and 7 1/2 minutes. If undercooked, they'll be soggy, so don't be afraid to check them and put them back in for more time, if needed.
• Cool the crisps and crackers completely before serving¿as they cool, they'll crisp up. Store on the counter in an airtight container for a few days.

POTATO- AND ASPARAGUS-STUFFED CHEESE CRISPS

Steps:

• Cook potatoes in boiling salted water until barely tender, about 35 minutes. Drain. Cool completely. Peel potatoes; cut into 1/4-inch-thick rounds. Cook asparagus in boiling salted water until crisp-tender, about 2 minutes. Drain and cool.
• Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add potatoes; cook until browned, about 3 minutes per side. Transfer to plate. Add 1 tablespoon oil to skillet. Add red onions; sauté until beginning to soften, about 2 minutes. Add green onions and asparagus; sauté 3 minutes. Transfer to plate with potatoes. Sprinkle with salt and pepper. Heat another nonstick skillet over medium heat. Sprinkle 1/3 cup grated cheese over bottom of skillet and spread to 5-inch round. Arrange d of potato-asparagus mixture evenly over cheese and press gently. Sprinkle 1/3 cup cheese evenly over potato-asparagus mixture. Cook until bottom layer of cheese is golden brown around edges and on bottom, about 5 minutes. Using metal spatula, carefully loosen edges and bottom of cheese crisp from skillet. Transfer to small plate. Top with another small plate and invert cheese crisp. Slide crisp back into skillet, browned side up, and cook until crisp and brown on bottom, about 3 minutes longer. Transfer to rimmed nonstick baking sheet. Repeat with remaining cheese and potato-asparagus mixture for 5 more crisps. DO AHEAD Can be made 2 hours ahead. Rewarm in 350°F oven until heated through, about 10 minutes.
• Place 1 cheese crisp on each of 6 plates and serve.

MONTEREY CHEESE CRISPS

Steps:

• Preheat oven to 400*.
• Slice cheese into 1/4-inch-thick slices.
• Place slices 3 inches apart on nonstick baking sheet.
• Sprinkle with garlic powder and cayenne pepper.
• Bake for 10 minutes or until golden brown - watch closely. Making sure they're golden brown is important - this will ensure they 'crisp' as they cool.
• Leave crisps on baking sheet for 2-3 minutes, then carefully place crisps on paper towels to finish cooling.
• These store well in an airtight container.

SPICY CHEESE CRISPS

Steps:

• In a medium bowl, whisk together all-purpose flour (spooned and leveled), salt, and cayenne pepper. Add finely grated cheddar cheese and softened butter; work with hands until a dough forms.
• Transfer to a sheet of waxed paper. Form into a 1 1/2-inch-diameter log; roll up tightly in paper. Refrigerate until firm, about 2 hours.
• Preheat oven to 400 degrees. Slice dough into 1/4-inch-thick rounds (discard ends, if desired); arrange 1 inch apart on baking sheets. Bake until edges are golden, 16 to 18 minutes; transfer crisps to a rack to cool.

BABY SPINACH SALAD WITH THYME AND DIJON VINAIGRETTE WITH CRISP SWISS CHEESE CRISPS

Steps:

• Heat a nonstick skillet over medium high heat. Add shredded Swiss in small, 2-inch piles to the hot skillet. When the cheese fries to a light golden color at the edges, about 1 minute, and can be moved with a thin spatula, turn the cheese rounds, cook another 15 seconds, then remove rounds from the skillet and transfer rounds to a work surface to cool. The cheese crisps will cool within a minute or so. Repeat to form 12 to 16 crisps, 3 or 4 per salad. Crisps may also be flavored with cracked black pepper and chopped thyme or other herbs.
• Place spinach in a bowl. After slicing your apple, squeeze a wedge of lemon over the slices to keep them from browning. Toss apples with spinach. For dressing, combine thyme, Dijon mustard and vinegar with a whisk. Stream in olive oil while continuing to whisk dressing. Pour dressing over the salad and toss to coat greens and apple evenly. Pile salad onto cheese roundss and serve.

CRUNCHY CHEESE CRISPS

Steps:

• In a small bowl, combine all ingredients. Shape into 3/4-in. balls. Place on an ungreased baking sheet and flatten slightly. Bake at 350° for 8-10 minutes or until golden brown. Remove to a wire rack.

PANCETTA CRISPS WITH GOAT CHEESE AND PEAR

Steps:

• pre-heat oven to 450. Place pancetta in single layer on parchment lined baking sheet. Sprinkle with pepper. Bake until golden, about 10 minutes. Transfer to platter, top with 1 tsp. Goat cheese, slice pear, and sprinkle thyme.

TOMATO, CHEESE AND BASIL PRETZEL CRISPS® BITES

Steps:

• Arrange Pretzel Crisps® on a baking sheet. Top with basil, Parmesan cheese, and tomato slices.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place baking pan in preheated oven. Broil until cheese has melted, 2 or 3 minutes. Let cool and serve.

TORTILLA CHEESE CRISPS

Steps:

• Spray baking sheet with nonstick spray.
• Place tortillas on baking sheet; spray nonstick spray.
• Sprinkle cheese evenly among the four tortillas.
• Bake at 350 degrees for 7-10 minutes.
• Top with salsa.

TORTILLA CHEESE CRISPS

Steps:

• Shred the cheese if you have bricks of cheese. Mix the cheeses together in a bowl.
• Lay out the corn tortillas on a baking sheet.
• Turn the oven to broil 400°F.
• Sprinkle 1 oz. of green chilies on the tortilla if desired.
• Evenly distribute the cheese on all four tortillas right to the edge of each one.
• Place the sliced pimientos on each tortilla if desired.
• Place the baking pan about four inches from the broiler. Broil about 2-3 minutes Until cheese is melted.
• Take out, slice if desired. Use a sharp knife.
• Note: To make a complete meal, sprinkle browned drained hamburger or turkey burger on each tortilla first, then the chilies, cheese and pimientos. This recipe is a meal stretcher and kids love it.
• Pass the sour cream or guacamole.

CHEESE AND CHIVE CRISPS

Steps:

• In a large bowl, mix together the softened butter and cheese until well blended. Stir in flour, chives, salt, hot pepper sauce and garlic powder until thoroughly mixed. Stir in cereal. Divide the mixture into four parts, and roll into 6 inch long logs. Wrap in plastic wrap, and refrigerate until firm, about 1 hour.
• Preheat the oven to 325 degrees F (165 degrees C). Unwrap the cheese logs, and slice into 1/4 inch thick rounds. Place on an ungreased cookie sheet.
• Bake for 20 to 25 minutes in the preheated oven, until edges are crisp and slightly browned.

CHEESE CRISPS

Steps:

• 1. mix shredded cheddar, garlic powder, and chile powder together until the cheese is coated. On a piece of parchment paper placed on a cookie sheet put a spoonful of the mixture on the parchment paper about 2 inches apart they will spread so be sure you just put a spoonful on. Bake in a preheated 350 oven for 5-6 minutes. Let cool on parchment and they will slide off....DO NOT SALT
• 2. Store in a container in the fridge. You can use all kinds of combinations...Cheddar Jack and Ranch Dressing is good, Mozerella and Oregano or Basil and Garlic, etc. There is not limit. Be sure to use PARCHMENT PAPER because they will stick to foil or the cooking sheet.

LOADED BAKED POTATO CHEESE CRISPS

Steps:

• Heat oven to 375°F.
• Combine ingredients.
• Drop into 44 mounds, 1 inch apart, onto parchment-covered baking sheets, using about 1 Tbsp. cheese mixture for each mound. Flatten slightly with back of spoon.
• Bake 5 to 8 min. or until golden brown. Cool on baking sheet 2 min. Remove to wire racks; cool completely.

PINE NUT CHEESE CRISPS

Steps:

• Shred 1 pound cold asiago cheese. Place 6 tablespoon-size mounds of cheese about 1 inch apart on a parchment-lined baking sheet. Sprinkle each mound with 1/4 teaspoon each chopped pine nuts and sage. Bake at 425 degrees until the cheese is golden and the edges are slightly crisp, 8 to 10 minutes. Remove each crisp with a thin spatula and gently curl around a rolling pin, then cool on a rack. Repeat to make about 24 crisps.

CHEESE CRISPS WITH RICOTTA DIP

Steps:

• In a small skillet, cook pancetta in oil over medium heat until crisp. Drain on paper towels., Drop Parmesan cheese by tablespoonfuls onto parchment-lined baking sheets about 1 in. apart. Sprinkle with pancetta. Bake at 400° for 5-6 minutes or until crispy and golden brown. Remove from pans., Combine ricotta cheese and preserves; sprinkle with basil. Serve with crisps.

ROMANO CHEESE CRISPS

Steps:

• On baking sheets, sprinkle 1 tablespoon Romano cheese into a 3-in. circle; repeat 15 times to make 16 crisps. Bake at 300° for 10-12 minutes or until golden brown.