For the Ultra Thin slices: Fold each slice in half, then in half again, spacing as directed on the parchment-lined turntable.(Each cheese stick will yield 2 crisps.) Make as many as desired, leaving a couple of inches between each one. For the cheese sticks: Cut in quarters and place 2 quarters side by side on the parchment.For the shredded cheese: Place slightly rounded tablespoonfuls on the parchment with a couple inches of space between them.Cut a piece of parchment paper the size of your microwave turntable and place it on the turntable.After each batch, remove the crisps to a paper towel, wipe off the parchment with another paper towel (as some of the fat cooks out of the cheese during the cooking process) and reuse the same piece of parchment.
I recommend cutting a piece of parchment the size of the microwave’s glass turntable ⬇︎ and cooking right on it. The time investment will be minimal – as will the waste if the results are less than ideal. (Note this is not an advertisement for the company.) If you’d like to prepare the crisps with another variety of cheese, simply do a test batch. The bottom line is that I can almost guarantee a favorable outcome when using any variety of shredded cheddar cheese as well as slices, sticks and other shredded products made by Sargento. When problems arose, it seemed to be the result of not enough moisture (which yielded very dry crisps) or too much separation of the milk fat (which simply didn’t crisp well). Some worked perfectly and others flopped. Interestingly enough, the results were inconsistent.
Figuring cheese in this form was the least processed of the bunch, I was confident of a successful result. Never one to pass up a good kitchen experiment, however, I eventually put a variety of cheeses to the test.Īrmed with this discovery, I later made cheese crisps with a variety of block cheeses, which I shredded myself. Judy taught me the technique using pre-shredded cheddar cheese, which she strictly adheres to for its appealing flavor and consistent results. And believe it or not, cheese really will become crisp in the microwave! Interestingly enough, cheese crisps that are baked in the oven are more likely to burn or cook unevenly. The low-carb rounds make a delightful pre-dinner nibble and a flavorful alternative to a crouton. My mother-in-law, Judy, deserves credit for this easy method, which quickly transforms little piles of shredded cheese into crisp wafers. If I said you could make a light and flavorful cheese crisp with a variety of cheeses that you may already have in your refrigerator, you may not be particularly surprised.īut what if I mentioned that I’ve had greater success when skipping the traditional oven preparation in favor of the microwave? Perfect with a glass of wine or as a flavorful alternative to a crouton. Low-carb cheese crisps require only one ingredient (jalapeño slices are optional) and cook in 2 short minutes－and believe it or not, the microwave produces better results than the oven.
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