Cheese Crisps
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 456.0
- Total Fat: 30.0 g
- Cholesterol: 79.0 mg
- Sodium: 1,862.0 mg
- Total Carbs: 3.7 g
- Dietary Fiber: 0.0 g
- Protein: 41.6 g
View full nutritional breakdown of Cheese Crisps calories by ingredient
Introduction
These are an oven-baked version of the Italian frico. It's just basically thin rounds of baked cheese. One of the cool things about it is that they are moldable when still warm. If you drape them over an upturned glass, they will form a cup that you can fill with anything you like. It makes a really nice presentation for a party.http://lowcarbdiets.about.co
m/od/snacks/r/cheesecrisps.htm These are an oven-baked version of the Italian frico. It's just basically thin rounds of baked cheese. One of the cool things about it is that they are moldable when still warm. If you drape them over an upturned glass, they will form a cup that you can fill with anything you like. It makes a really nice presentation for a party.
http://lowcarbdiets.about.co
m/od/snacks/r/cheesecrisps.htm
Number of Servings: 1
Ingredients
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1 cup grated hard cheese (such as Parmesean) - NOT the dried powdery stuff
NOTE ON TYPE OF CHEESE:
You can use any kind, really, but the results will be different. Hard cheeses, such as Parmesan, Romano, Asagio, etc, will make a crisp "shell," whereas cheddar will be more chewy and "lacey" (the fat separates out), though still firm. Softer cheeses such as mozzerella will not work well.
Directions
Toss cheese with any seasonings you'd like -- garlic powder (about half a teaspoon for a cup of cheese), hot pepper powder, even cinnamon. Or leave plain.
Pile 1 to 4 Tablespoons of cheese (depending on the size you want) on a baking sheet covered with a silicone mat or parchment paper oiled on both sides. Flatten the tops so they are in more or less an even pile. There should be at least two inches between smaller mounds, 4 inches between larger ones.
Bake 5 to 6 minutes until they are a light golden brown (they will be a little darker at the edges). It happens fast, so watch carefully.
If you want to mold them into a shape, you want to "drape" them while still warm. You can make cups over an upturned glass, or "taco shell" shapes by draping over any cylindrical object that is at hand (rolling pin, side of glass)
Serving Suggestions: Fill with fruit, dip, salad. Spread flat ones with sugar-free jam (I'm not kidding), or any spread you want, or eat plain.
Number of Servings: 1
Recipe submitted by SparkPeople user THATCATHOLICBOY.
Pile 1 to 4 Tablespoons of cheese (depending on the size you want) on a baking sheet covered with a silicone mat or parchment paper oiled on both sides. Flatten the tops so they are in more or less an even pile. There should be at least two inches between smaller mounds, 4 inches between larger ones.
Bake 5 to 6 minutes until they are a light golden brown (they will be a little darker at the edges). It happens fast, so watch carefully.
If you want to mold them into a shape, you want to "drape" them while still warm. You can make cups over an upturned glass, or "taco shell" shapes by draping over any cylindrical object that is at hand (rolling pin, side of glass)
Serving Suggestions: Fill with fruit, dip, salad. Spread flat ones with sugar-free jam (I'm not kidding), or any spread you want, or eat plain.
Number of Servings: 1
Recipe submitted by SparkPeople user THATCATHOLICBOY.
Member Ratings For This Recipe
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TIALAYNE
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LABRABBIT
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SPARTANJAI
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MEGHAN9986
I used 3 cups of Parmesan cheese, and added about a 1/4 cup of water to make the cheese stick together a little better when I put them on the pan. I also added some sea salt to the mixture. Next time I think I am going to add a little mozzarella cheese to mix it up a bit, so many options! Love it! - 8/15/10
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MTNGRL