cheese crisps

Avocado Chips from Delish.com are gluten-free and keto-friendly. We love them with cheese or dipped with hummus or salsa. They're satisfying, full of healthy fats, and ridiculously addictive! 

Avocado Chips

avocado

c. Parmesan

lemon juice

garlic powder

Italian seasoning

Kosher salt

black pepper

I made these. They turned out well. Too salty for me as I'm on low sodium intake. Wasn't thinking about that when I made them. Next time I'll omit the salt and use much less cheese. I also lightly sprayed a baking pan with olive oil. When cooled they slid right off. All in all, a nice snack.

Mine also tuned out well. I had to add time for them to get really crisp. Can nutritional yeast be substituted for some of the Parmesan cheese?

I made them. Didn't like them the first time I made them to salty and not much of a fan of parmesan cheese. So I tried them with almond flour and they turned out pretty good.

I did it. It definitely needed a higher heat. After 45 min on 325 I bumped it up to 375. They're ok.

I too panicked when I saw them brown on edges and took out too soon.  Good still but not chip like. I’ll follow closely (and read reviews first) next time.

Not an avocado lover... but still loved this!!!

This is the second time I'm making this appetizer. These are THE BOMB! 💣 First time I made my chips too thick. They were still awesome. I am now making them smaller and thinner for more crispness. You HAVE to allow them to cool for their ultimate flavor.

https://streaming.hearstdigitalstudios.com/46905686-5f35-4062-8061-055ff76f0b8b/video_rover_16x9_1080p_hd_1548712578_69435.mp4

New Snacking Obsession: Avocado Chips

These Cheddar Pecan Almond Crisps are perfect when you need a low-carb nibble that’s good enough to serve for a party!

Cheddar Pecan Almond Crisps

butter (see notes)

cheddar

almond flour

kosher salt (or maybe a bit less if you use salted butter)

sweet Paprika (see notes)

Cayenne Pepper (or other hot ground chile will work)

pecans

Let the butter soften for a few hours...

Let the butter soften for a few hours on the counter.

Then put butter into a small bowl and...

Then put butter into a small bowl and mash with a fork.

Grate the sharp cheddar on the very smallest...

Grate the sharp cheddar on the very smallest cheese grater you have.

Then add cheese to the bowl and mash...

Then add cheese to the bowl and mash together with the butter. (A pastry blender (affiliate link) would be good for this if you have one but we just used a fork.

In a separate bowl stir together the blanched...

In a separate bowl stir together the blanched almond flour, salt, sweet paprika, and cayenne.

Chop the pecans.

Add the almond flour mixture and chopped pecans...

Add the almond flour mixture and chopped pecans to the cheese/butter mixture and mash together. (You could probably do this in a food processor with the plastic blade, but it wasn’t too hard to get it mixed with a large fork.)

Divide the dough into two balls; then roll...

Divide the dough into two balls; then roll each ball into a log that’s about 1 1/2 inches thick.

Roll the logs in waxed paper and chill...

Roll the logs in waxed paper and chill in the fridge overnight, or at least for 4-6 hours (until the dough is very firm.)

When you’re ready to cook, preheat the oven...

When you’re ready to cook, preheat the oven to 350F/180C and cover a baking sheet with parchment paper (affiliate link).

Cut the logs of dough into pieces that...

Cut the logs of dough into pieces that are about 1/4 inch thick and lay them out on the parchment paper, leaving some space in between for the dough to spread out.

Bake about 13-15 minutes, or until the crisps...

Bake about 13-15 minutes, or until the crisps are firm and barely starting to brown.

Let cool for 20 minutes or so before...

Let cool for 20 minutes or so before serving. (We cooled them on paper towels.)

These 2-Ingredient Zucchini Cheese Crisps are an absolutely delicious appetizer. A Keto-friendly crispy delight everybody will love!

Zucchini Cheese Crisps

zucchini

cheese

Place a cheesecloth in a bowl and grate the zucchini into it. Then press all the liquid out of the zucchini. Be thorough. The drier the zucchini, the crispier your cheese crisps.

Grate the cheese and mix well with the zucchini.

Line a baking sheet with parchment paper and form little humps of about 1 Tbsp of zucchini cheese mix leaving plenty of space in between humps so the cheese can spread.

Place the baking sheet in the top third of the oven under the broiler on low and constantly keep an eye on them.

Once the edges turn brown, remove the baking sheet from the oven and lift the crisps off the sheet by pulling up the parchment paper and placing it on a cooling rack.

Let the crisps cool for a couple of minutes, then remove from the parchment paper and place on a paper-towel-lined plate so it can absorb the excess fat and become even crispier.

These 3 Ingredient Cheese Crisps are easy to make and great for snacking!  Dip into guacamole or use as a taco shell!

3 Ingredient Cheese Crisps

Corn tortillas, regular sized or mini street tacos

Shredded cheese, any kind you

Taco seasoning, store-bought

Start by heating a large skillet over medium heat.  You want to let it warm up for a minute or two so that the tortillas cook pretty quickly.  Spray your skillet with cooking spray and place your tortillas down.  I used a large skillet and the mini street tacos so I was able to make three at a time.

Cook tortilla until softened, but it doesn&#8217;t need to be super browned.  Use a spatula to flip tortillas over and then sprinkle each tortilla with a pinch of taco seasoning and a small handful of the shredded cheese.  You can let this sit for about 30 seconds &#8211; 1 minute so the cheese starts to melt just a little bit, to make flipping easier.

Carefully flip the tortillas over so that the cheese side is now face down on the pan.  Let cook until the cheese is as brown and crispy as you desire.  I like to transfer mine directly to a wire rack so the bottom doesn&#8217;t get soggy, but they can also go right onto a plate.

These cheese crips can be enjoyed by dipping them into guacamole or salsa, you can snack on them by themselves, or fill them with taco fillings!

Rice Krispies Cheese Crisps&nbsp;- crispy little cheese cookies that are perfect with wine for parties and school lunches!

Rice Krispies Cheese Crisps

butter

Imperial Cheese (sharp, in red tub)

salt

flour

Rice Krispies

Leave butter and cheese together to become soft ( overnight is best)

Beat together until creams, then mix in flour.

Mix in Rice Krispies by hand.

Rolls into small balls and press down with a fork onto un-greased cookie sheet.

Bake at 375 for 8-10 minutes, watching carefully so that they don't burn.

These are amazing. I used my mixer for the whole preparation and appreciated the more broken down Rice Krispie texture. I’m not a fan of browned cheese and it can turn quickly so, I started my oven at 325 and baked them for 10 minutes, then increased to 350 for the remaining 10 and watched them carefully the last few minutes. I also tried rolling the dough to about 1/4 inch thick and cutting them into 1” squares with the classic hole poked in the centre. These looked a bit nicer but baked a bit quicker at only 10 mins at 325 and 5 minutes at 350. The square batch would make good gifts. They all would actually. These are SO tasty!!

I agree.  Overworking the dough definitely. 😉

This was originally a Best of Bridge recipe. They are a fabulous, savory bite.

These are always a hit- been making them for 60 years. Don’t let on how easy they are! Imperial Cheese is uniquely Canadian but the best for this recipe.

I get it at Save On Foods.
I also add 1/4 tsp Tobasco sauce and 1/4 tsp Worcestershire sauce.

https://www.youtube.com/watch?v=qO0dvjEOGAU

Rice Krispies Cheese Crisps - crispy little cheese cookies that are perfect with wine for parties and school lunches!

Recipe here: https://www.thekitchenmagpie.com/rice-krispies-cheese-crisps/

These Mediterranean Spinach and Feta Cheese Crisps are the perfect balance of savory, cheesy goodness with a crispy, satisfying texture. Ideal for snacking, appetizers, or even topping your favorite salad, these little bites pack a flavorful punch. Whether you're craving a light snack or entertaining guests, these crisps will quickly become a favorite.

Mediterranean Spinach and Feta Cheese Crisps

fresh spinach, chopped

feta cheese, crumbled

mozzarella cheese, shredded

olive oil

oregano

Salt and pepper,

Preheat the Oven: Heat the oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.

Mix the Ingredients: In a medium bowl, combine spinach, feta, parmesan, and mozzarella. Add olive oil, garlic powder, oregano, and a pinch of salt and pepper. Stir until everything is well mixed.

Shape the Crisps: Scoop small spoonfuls of the mixture onto the prepared baking sheet. Flatten each mound gently with the back of a spoon to form thin circles. Make sure to leave space between each crisp.

Bake to Perfection: Bake for 8–10 minutes, or until the edges turn golden and the cheese is bubbly.

Cool and Enjoy: Let the crisps cool for 5 minutes to firm up. Transfer them to a serving plate and enjoy as a snack, appetizer, or crunchy salad topper.

Top 6 cheese crisps recipes from across the web

The most viewed cheese crisps recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Avocado Chips

Cheddar Pecan Almond Crisps

Zucchini Cheese Crisps

3 Ingredient Cheese Crisps

Rice Krispies Cheese Crisps

Mediterranean Spinach and Feta Chee...

Top 6 cheese crisps recipes from across the web

The most viewed cheese crisps recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Avocado Chips

Cheddar Pecan Almond Crisps

Zucchini Cheese Crisps

3 Ingredient Cheese Crisps

Rice Krispies Cheese Crisps

Mediterranean Spinach and Feta Chee...

The most viewed cheese crisps recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine