I was always a sweet girl through a through, I’d much rather a chocolate bar than a packet of crisps but over the last couple of years, that’s changed for me.
I’ve become the biggest fan of cheese! It’s not just the one cheese either, it’s all different cheeses. I’ve gotten to the point that savoury is up there with the sweet treats now for me!
Talking of savoury treats, today I’m sharing with you these low carb cheese crisps. Possibly the easiest crisp to make… ever.
I was looking for some low carb recipes to spark some inspiration when I saw that someone had made a three cheese crisp and instantly, it caught my attention. Three cheeses… crisps… sounds like heaven to me.
So here I am, sharing with you these crisps as I couldn’t keep them to myself, could I?
Category: Savoury Snack
Prep Time: 5 Minutes
Cook Time: 10 Minutes
Overall Time: 15 Minutes
Ingredients You Need:
- 85g Of Grated Cheddar Cheese
- 85g Of Grated Mozzarella Cheese
- 85g Of Grated Parmesan Cheese
- 2tsp Of Italian Seasoning
- 1tsp Of Mixed Herbs
How To Make Cheese Crisps:
- Firstly, gather together your equipment and ingredients, line two baking trays with parchment paper and preheat the oven to 180C / 160C Fan / Gas Mark 4.
- Secondly, in a large bowl, combine together the 3 cheeses, 1tsp of Italian seasoning and 1tsp of mixed herbs and mix together.
- Using a teaspoon, spoon a small amount of the cheese mixture onto the lined baking tray, keeping a 1inch space between each crisp.
- Sprinkle over the other teaspoon of Italian seasoning.
- Place the baking tray into the oven for around 10 minutes (TIP: don’t worry if it looks soft, it will harden once out the oven).
- Finally, once your crisps have baked, take out the oven and leave on the tray to harden for around 5-10 minutes before moving to a plate to cool further.
That’s your Cheese Crisps prepared, seasoned, baked and ready for you to enjoy!
FYI: I much preferred these on the day they were made. By the second day, they’d become quite hard, they were still nice but hard and chewy so my recommendation would be to eat these on the day you make them.
I’d actually go as far as saying that I much preferred these to a packet of crisps you can buy from the supermarket. These are proper cheesy and you can season with whatever seasoning takes your fancy. I’m obsessed.
Let me know if you do end up making these and what your thoughts were! Will these become a regular in your household?
Sending you all tons of love and hugs as always,