Potato chips made out of cheese? What sorcery is this? Crunchy potato chip style crisps, deliciously salty, that shatter satisfyingly in your mouth when you bite into them, but…made of cheese, you say? Yes! It’s true! It’s also just another name for that classic cheese treat: frico. Frico is essentially melted, fried cheese, where the cheese is fried in such a thin layer that it basically caramelizes into a lacey crisp. You can buy these Cheddar Crisps in the stores, but why buy a preservative-filled version when you can make your own preservative-free version in minutes at home?
I’ve served these Cheddar Crisps to gluten-intolerant friends as an appetizer with wine; and they’re great if you’re on a keto diet as well and limiting your carbs. I am neither gluten-intolerant or carb-limiting, and I love these Cheddar Crisps! Whether you serve them on game day with beer, or at girls night in with a nice glass of red, they’re sure to be a hit. I mean, they’re chips made of cheese!
Let’s get to making some yourself!
These cheese crisps are gluten-free and keto-friendly, and taste like a potato chip had a child with some cheddar cheese!
- 1 1/2 cups of cheddar cheese, grated
- On a baking tray, place a silicone baking sheet (this makes it easy to remove the crisps after baking).
- Sprinkle the cheese into 12 thin little piles, about the size of the bottom of a water glass.
- Bake for 2-3 minutes in a 450 degree oven. You want to see the edges of the crisps turning darker, possibly slightly brown, and you want to see a bubbly lacey texture uniformly through each crisp. Do not under bake.
- Remove from oven and place the silicone baking sheet on a cooling rack.
- When cool, gently peel off the silicone mat.
- The crisps should harden and be crispy once they are completely cooled.
When placing the grated cheese in little circles on the baking sheet, be sure to make sure that they are as flat as possible. You don't want to the have the cheese mounded up, as that will prevent the cheese from cooking thoroughly. And we want the cheese to be thoroughly cooked, in order to get the crispy lace effect!
Be sure to leave the crisps in the oven until the cheese is BEYOND melted. You don't want melted cheese, you want crisp chips, and for that, you need to leave the cheese in until it starts to bubble.
If you don't have a silicone baking matt, you can still make these. I've successfully made these using an ungreased cookie tray, but you have to remove the crisps from the tray immediately upon removing the tray from the oven. Otherwise they'll just stick to the pan, and you'll be left with delicious cheese crisp crumbs!
Serving Size:2 crisps
Amount Per Serving: Calories: 114Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 184mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 6g
I posted a previous version of this preservative-free Cheddar Crisp recipe a few years ago, using mozarella and parmesan, and those are definitely delish too. You could also sprinkle some dried rosemary on top of the cheddar shreds just before you put them in the oven. Or dust them with some cayenne. Oh, the delicious possibilies! If you try out these preservative-free Cheddar Crisps, let me know in the comments what you thought of them!
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I gave these a try but since I don’t have a silicone mat, I used parchment paper. Also, I cooked it in my little toaster oven and turned the heat down to 300. Since this was an experiment, I didn’t want to ruin a lot of cheese. It was a huge success! I loved them! First I tried cheddar, then Colby Jack and also shredded parmesan, (not the dehydrated kind in a sprinkle jar). I am a huge cheese lover so I loved all of them.
I served them with soup and then a salad. My question is, how should I store the uneaten ones, in the cabinet or in the refrigerator? It ended up not being a problem since they kept disappearing but if I ever had some leftover, what should I do?
Yay! So glad you liked them! I would store them in a cabinet. Like you, I’ve never had to store them for longer than a couple of days, but I think if they are sufficiently crisped, they should be fine in the cabinet for a few days. Mmm…cheese…so good!