EGG-FREE, NUT-FREE, SOY-FREE, VEGETARIAN
PREP TIME: 1 MINUTE
COOK TIME: 90 SECONDS
COOL TIME: 2 MINUTES
TOTAL TIME: 4 MINUTES 30 SECONDS
Total Fat: 8 g
Total Carbs: 0 g
Net Carbs: 0 g
Fiber: 0 g
Sugar: 0 g
Sugar Alcohol: 0 g
Protein: 7 g
¼ cup shredded Mexican blend cheese or Parmesan cheese
SPREAD THE CHEESE on an 8-inch paper plate. Microwave on high until the cheese is melted and browned, about 90 seconds.
Gently lift up the edge to separate the cheese from the plate. Allow the cheese to cool completely to crisp up.
Troubleshooting: If your chip isn’t crispy but instead turns out thick and bendy, you’ve used too much cheese in one go. Make two plates if you need to, but don’t overcrowd one plate.
If your chip isn’t well-browned, it won’t be as crisp. If you rush it and don’t let it cool, it won’t be as crisp. It’s only three minutes, so be patient and do it right. You can thank me later.