I use my Pampered Chef pizza stone to make my cheese crackers.
It works great! I had no trouble getting the chips off. I am going to try rolling them up and filling with things like salmon cream cheese or maybe try to make a " canoli ". I love these!

Mizree,
Thanks for the Pampered Chef Pizza Stone idea. I have one but never thought of using it for this. I will be trying it tonight. The parchment paper around here is so expensive.

Oh this is perfect for munching! I made some really thin to crunch - and some more a little thicker to spread stuff on - my DH thinks I have to keep him supplied in these all the time now.

"Honey, will you cook me some cheese?" LOL

These are soooooooooo yummy!!! They taste just like cheese its!!! I used them for a mushroom dip yesterday and they were perfect!

I am new here. Day 6 induction. Just found these crispy cheese crackers and had to sign off and go make some. Tried them in the micro and I love them. Going to get parchment paper tomorrow and make a whole bag of them.
seb

I've never been big on cheese its, or cheese nips... or cheese in general... but... after reading I had to try some finally... I took some shredded mexican blend cheese we had, just generic brand, put it on a paper plate covered with a double dose of plastic wrap, and microwaved it till it was bubbling, and about stopped bubbling... took it out of the microwave, and it hardened right up. Just slid it off the plastic wrap and broke into pieces... it had a nice crunch to it, and a nice flavor... I think I like cheese best when it's cooked... kinda like tomatoes... I hate raw tomatoes, but cooked is fine... lol But the cheese crackers were great... dipped them in a bit of ranch, they were a good snack! =) Thanks for posting this and giving me the encouragement I needed to try them! =)

Moonshea =)

I was a skeptic but tried and and was surprised, they tasted like CHeeze- it crackers not burnt cheese. A tip for those using the microwave, I have these plastic plates that i had bought at Walmart 4 for a dollar, which i use. They work great. They didnt get as hot as the ceramic plate and did not stick at all. I figured if i ruined the plate it was only 25 cents, but that ended up working better than the regular plate.

just tried this last night - went running to the fridge, just knowing that i had a bag of shredded mexican blend. dreams of quesodillas in my head.

alas, was not a bag of mexican blend - was italian blend. no worries, dunked them in low-carb pizza sauce.

the first one was very brown & crunchy but i couldn't get it off the plate in one piece, it stuck. still good though. after that, i perfected them until i had crunchy little 'cookies'.

can't wait to run by the market tonight & get several different cheeses. i want a quesodilla!

For some reason I can't find the beginning of this thread and I can't find the recipes. Even starting on page 1 it is already into the thread. Can someone repost the recipes? They sound great!!

The original recipe for cheese crackers
http://www.lowcarb.ca/recipes/rrecipe009.html

then lots of suggestions on how to use thru this thread.

Have fun..

I have found that you get different results with different cheeses.. its sure is fun experimenting....