Cheddar Crisps: Basically Potato Chips Made Out of Cheese!

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!

Yield: 12

Cheddar Crisps

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These cheese crisps are gluten-free and keto-friendly, and taste like a potato chip had a child with some cheddar cheese!

Prep Time 5 minutes

Cook Time 2 minutes

Additional Time 5 minutes

Total Time 12 minutes

Ingredients

• 1 1/2 cups of cheddar cheese, grated

Instructions

1. On a baking tray, place a silicone baking sheet (this makes it easy to remove the crisps after baking).
2. Sprinkle the cheese into 12 thin little piles, about the size of the bottom of a water glass.
3. 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.
4. Remove from oven and place the silicone baking sheet on a cooling rack.
5. When cool, gently peel off the silicone mat.
6. The crisps should harden and be crispy once they are completely cooled.

Notes

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!

Nutrition Information:

Yield:

6

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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