I know Tanya, I ate the whole batch when they came out of the oven!! Maybe we should post a warning label with this recipe!!

Glad you liked 'em!

You can also make them in the microwave one at a time -- these are good if you want a slightly larger one for loading up with stuff as you would a tortilla, or if you don't want to risk eating a whole batch of smaller ones!

Place one oz of cheese on a dessert-size dish that has been sprayed with cooking spray (I use Pam.) Nuke for about 2 min, and let stand for about one more. Lift with a knife or a spatula.

If you plan to make more than one of these, it's good to start out with a new plate for the second one, or alternate plates if you're making a large batch of 'em. My plates tend to heat up in the micro, and that affects the "spread" of the cheese crackers. They tend to splay out and get thinner and more breakable if I start out with a plate that's hot instead of room temperature.

rhu

To TeriDoodle and rhubarb:
O.M.G.!!! Y'all just don't know what a difference you made in my life this morning!!! Couldn't sleep(side effect of this diet?) and was up at 4:00a.m. Surfed this site and found your posts. I tried the "cracker" made in the microwave and put some sausage on em. I'm In Heaven. Told my husband we must buy a big 10 pound block of cheese today!! This is the first time in MONTHS that I've had breakfast other than a protein shake. I feel so much better You two are my new heros. Thank you so much for sharing.

Glad to have helped! This is a funny coincidence, because I just ate some of these with guacamole for breakfast yesterday. I'd never done that before.

My only problem is that my little girl smells them, and wants Mom to share! Back off, kid!

Hi --

I call mine cheese crisps -- put 3-4 slices of provelone on a small plate and microwave them for 2:15. Then I let them cool and pry them off the plate. They usually come off in one section and I cut them in quarters. I do not store them in tupperware or plastic bags because doing so draws condensation and makes the crisps less, well, crisp.

Sometimes I use fewer slices of prov but grate some cheddar or crumble feta or gorgonzola on top. This makes for nice variety. Finally, I figured the approximate calorie/fat/carb/protein numbers for each of the crisps I make most commonly and fed them into the "custom foods" section of Fitday.com, so now all I have to do to record the consumption of cheese crisps is slect the correct custom food and the quantity.

Teridoodle, really, I'm NOT following you around! Just turns out that you have already posted in the the fora to which I tend to be drawn!

Cheers -- RA Harris

I have tried this successfully with cheddar. But swiss cheese was a disaster. I can't explain it but it didn't crisp, just turned into cheesy gunk. No big deal . . . just amused that one cheese worked and another didn't.

I think it may have to do with the level of processing. Supermarket brand - the regular, not the speciality stuff - cheddar does not tend to be as processed as the supermarket-level Swiss. If you are a big Swiss fan (and there is no reason you'd want to be, as a Swiss fan would be full of holes !) you might try using an up-market brand and see if that works any better.

Oh, and sorry about the horrible pun! -- RA Harris

I must be doing something wrong...mine arent working at all!
~Michelle

Oh wow I hope this works, reminds me of the cheese that falls off pizza onto the carboard. Yum

Oh man, this is my favorite new food! I eat EVERYTHING on em. Is this much cheese really bad for you? On my way to the gym, started the CKD this weekend. wish me luck!

very interesting....i'm gonna have to try this. I find myself looking for that "crunch" when i'm snacking.

thanks

I've been making them in the microwave, big single ones on a dessert plate and five or six small on a regular dinner plate. I have used mostly grated chedder and the small ones are usually done in just over a minute and the big one a min and a half. I tries with Sargento 4 cheese and this takes a while longer. My hubby loves these!!

Just one word of advice. these cheese "crackers" can really slow things down,if ya know what I mean. So be sure to take your psyllium husks! I found this out the hard way. Ouch!!


Shari

O.K. so maybe I'm obsessing on these things but here are a few new ideas I've tried and loved I put a nice big chunk of mozzarella on a plate and nuke until still bendable, add pepperoni and roll up. dip into pizza sauce and you won't miss pizza again!! also try cheddar with taco meat rolled up in it. Yummy. Enjoy


Shari

This is a pampered chef recipe. I used to make these for my home demonstrations. I served them with a sour cream and dill dip . Use a cake decorator with a star tip and squeeze some on top of each slice. These a great for guests when you have company over. And they taste awesome!!