If I were to make a bunch of these cheese crisps, how would I store them? Do they keep well?

i use parchment paper on paper plates. they must get tremendously hot because they melt into styrofoam plates, and i read in someone's recipe that she cracked the glass plate in her microwave nuking the cheese on the glass. i cut cheddar into squares about 1 inchx1inch and 1/4inch thick and nuke on high for about 1 minute in my smallish microwave. sometimes they peel off the paper and sometimes they stick. doing grated cheese on the stove top in a frying pan is just as tricky, IMHO, cuz you have to watch them and then flip them to get them nice and crisp.

I also use parchment paper. The funny thing is I thought I was being original by doing this in the microwave. BTW, I mostly by a big bag of cubed cheddar. That way when I want a snack, I just rip off a piece of parchment paper. Then I drop eight cubes on the paper on a microwave safe plate then into the microwave. Less than two minutes I have a crunchy snack with about 200 calories and about 1 carb.

I originally saw this on Low Carb and Loving It on Food Network. George Stella used sliced real american cheese and cheddar on parchment paper in 350 oven for about 7 minutes. He also did pepperoni in the oven to make crispy pepperoni. I tried these and it was too hard to get them right so tried the microwave. It gave different results but quicker,easier and more consistant. The pepperoni and hard salami works great in the microwave too.

If anyone is having trouble finding parchment paper like I did, try Walmart. You can find it in the Crafts section for wedding cakes. I'm from the country so I know it is hard to find things sometimes. And yes there is a diffence between waxed paper and parchment paper. Waxed paper won't work.

Later,

KC

PS Try some seasoning on the cheese before you cook it, ie garlic powder,lemon pepper,roasted red pepper. Just watch it with salt. Cheese tends to be salty already.

I used grated cheese (cheddar with a bit of parmesan) and cooked them in the oven for my first attempt. Did have to blot on paper towels because of the grease but yummy. Wish I'd known about the parchment paper then.

Once the crisps cooled I put them in a tupperware container but for any length of time, I'd probably keep them in the fridge.

I am now thinking up variations - a bit of cayenne pepper or ground chili maybe. Perhaps some minced garlic or onion.

My variation on these is made with shredded gouda, mixed with a bit of Mexican mixed spice and a tiny pinch of cayenne pepper, or alternatively, Italian mixed spice.

I spray a cookie sheet with the non-stick stuff, make a tsp sized pile, pop them in a 350 oven for just a few minutes...then let them cool a bit and they pop off the cookie sheet fairly easily. Then I let them stand on a paper towel.

I did find out the hard way to let them really cool all the way down before storing them in a stack... they all stuck together making a tasty, but inconvenient lump!

Fabulous things, these!

I just spray pam on a regular plate and microwave. Mmm Mmm Good

without the pam I spend WAY too much time scraping.

oh, geez...i just made these...they should be called "cheese crack"...i'm already hooked and forcing myself not to go back into the kitchen for another one...

Can you use pre-packaged shredded cheese or do you need to get the block cheese and just cut off that??

i used pre-packaged shredded...i've seen recipes for both.

Have you ever made Mock Taco Shells with the Cheese Crisp? They are soooo good! I love to put salad in them as well and my non-LC friends say that they cannot get enough of them! I saw it on Sandra Lee on Food TV and this is how she made them:

Preheat oven to 425 degrees F.
Spray a baking sheet with olive oil non-stick cooking spray. Line baking sheet with parchment paper, and then spray paper with cooking spray. Place 1/2 cup shredded cheese on half of the baking sheet and shape into circle about 5 inches in diameter. Form a second circle on other half of baking sheet. (Try using a frozen whipped topping plastic top as a pattern for shaping the cheese crisps.)

Bake for about 5 minutes, or until cheese is golden around edges. Using a wide spatula, carefully turn cheese rounds over. Bake for about 2 minutes longer, or until deep golden color around edges and set in center. Using the spatula, carefully remove rounds and drape them over a large rolling pin suspended like a bridge between 2 tall cans to shape. Let cool while shaped over rolling pin. Repeat with remaining cheese to make 2 more circles.

I used to make these at a pub i cooked at and forgot about them thanks for reminding me. My recipe, grate tasty cheese, put teaspoon sized amount on wax paper (make them into little hills) bake in the oven intill crisp and golden. I used to use them as a garnish,for anyone who's entertaining