From Sabrina Dropkick, Chicago IL; favorite food: baked goods.
So I figured it could be cool to post some recipes - both healthy and fatty. For my first post I’ll be sharing a healthy one that seemed both tasty AND creative. With these cheese crisps you can morph the crisps to be whatever shape you’d like when they’re still soft coming out of the oven. HOW FUCKING COOL?! Could you just imagine dinosaur cheese crisps or kitten cheese crisps or cute little hearts. I would have too much fun with this…
I found some helpful comments on the site as well.
“If you are a carb counter, this is a great way to form a taco shell and just line it with a lettuce leaf and fill with your favorites. Also after you form the cheese, you can fill with omelet stuff or whatever.”
“When I’m in a hurry, I just fry these up in my non-stick skillet. I make bite size ones for snacking or for “chips” to dip in something yummy!”
Anyway, here’s the recipe, found on recipes.sparkpeople.com.
Cheese Crisps
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 456.0
- Total Fat: 30.0 g
- Cholesterol: 79.0 mg
- Sodium: 1,862.0 mg
- Total Carbs: 3.7 g
- Dietary Fiber: 0.0 g
- Protein: 41.6 g
These are an oven-baked version of the Italian frico. It’s just basically thin rounds of baked cheese. One of the cool things about it is that they are moldable when still warm. If you drape them over an upturned glass, they will form a cup that you can fill with anything you like. It makes a really nice presentation for a party.
Ingredients
-
1 cup grated hard cheese (such as Parmesean) - NOT the dried powdery stuff
NOTE ON TYPE OF CHEESE:
You can use any kind, really, but the results will be different. Hard cheeses, such as Parmesan, Romano, Asagio, etc, will make a crisp “shell,” whereas cheddar will be more chewy and “lacey” (the fat separates out), though still firm. Softer cheeses such as mozzerella will not work well.
Directions
Toss cheese with any seasonings you’d like — garlic powder (about half a teaspoon for a cup of cheese), hot pepper powder, even cinnamon. Or leave plain.
Pile 1 to 4 Tablespoons of cheese (depending on the size you want) on a baking sheet covered with a silicone mat or parchment paper oiled on both sides. Flatten the tops so they are in more or less an even pile. There should be at least two inches between smaller mounds, 4 inches between larger ones.
Bake 5 to 6 minutes until they are a light golden brown (they will be a little darker at the edges). It happens fast, so watch carefully.
If you want to mold them into a shape, you want to “drape” them while still warm. You can make cups over an upturned glass, or “taco shell” shapes by draping over any cylindrical object that is at hand (rolling pin, side of glass)
Serving Suggestions: Fill with fruit, dip, salad. Spread flat ones with sugar-free jam (I’m not kidding), or any spread you want, or eat plain.
Number of Servings: 1
Recipe submitted by SparkPeople user THATCATHOLICBOY.
Number of Servings: 1
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=922321




