Cheese Crisps

SERVINGS: 1

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

Cheese Crisps

MACROS:

Fat: 72%

Carbs: 2%

Protein: 26%

PER SERVING:

Calories: 100

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

Ingredients

¼ cup shredded Mexican blend cheese or Parmesan cheese

Directions

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.

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Delicious Keto Cheese Crisps Recipe
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