In my quest for making more home made snacks and school lunch items I’ve been experimenting with different cracker ideas. It’s a great way to use up cheese ends or if you buy hard cheeses with a rind it makes a tasty snack out of the bits that aren’t as enjoyable to eat fresh. I also use this technique to use up cheese sticks that I send in my son’s lunch that come back home!
I find that harder cheeses like parmesan keep their shape and puff up more, softer cheeses spread out more and make more of a chip and are equally delicious as well. The cheese I used in the main photo is Jarlsberg semi soft part-skim cheese. It is very firm and comes wrapped in wax.
You can cut the cheese any size you’d like, I like smaller pieces so you get more chips. These are about a centimeter square. With harder cheeses you don’t need much space between them when baking but if using softer cheeses they spread and flatten more so space them out more generously. I recommend watching closely because they can get overcooked quickly!
Here’s how to make the one ingredient cheese chips that are sure to be a hit!
Cheese chips
★★★★★
Healthy Snacks, Keto, Kids, Snacks
Ingredients:
Cheese of choice diced into approximately 1 cm flat slices
Directions:
Preheat the oven to 300°F (177°C)
Line a baking sheet with parchment paper or you can use silicone baking sheets
Dice up cheese into uniform sized pieces and spread out on sheet
Bake for 6-8 minutes, or until the cheese is melted and bubbly
Remove from the oven and allow the crackers to cool completely on the baking sheet before serving
They usually don’t last more than an hour after making them but they easily store in the fridge for a few days.
I hope you enjoy making these delicious cheese crackers! Please consider subscribing to keep updated with more recipes to come!
DIY kitchen by Frugal Gal 