Sunday Rewind: Crispy Cheese!

As The Rantings of an Amateur Chef has been going since February of 2012, there are quite a few readers that have joined along the way. In an effort to bring back some great recipes that they may have missed, I will dedicate Sundays to re-posting a favorite that is at least two years old. I hope you enjoy! – The Ranting Chef

When I started low carb several years ago I was militant. Nothing that was over a small handful of carbs was allowed on the plate. No corn, no carrots and of course no chips or crackers. Unfortunately this meant a lot of the same things over and over. It is amazing how you miss the simple crunch of a cracker or chip. While you may get a crunch from a piece of radish or carrot, it is really not the same and I missed that “mouth feel” in addition to the taste. Many of the snacks I ended up with involved cheese and meat. While I love cheese, it got to a be a little much.

Back then the Food Network supported Low Carb by airing a show called “Low Carb and Lovin’ It”. The chef was George Stella, a professional chef who grew to over 400 pounds. When he decided he’s had enough, he embraced low carb and found interesting recipes to cook. I was a big fan of the show and purchased several of his cookbooks. You’ll see a number of his recipes on this blog in the future.

One show he made Cheese Crisps. While they looked good, I didn’t really believe that they could get crispy. Heat and cheese meant melted cheese, right? Gooey. Not crisp. Boy was I wrong, and glad for it! A thin slice of cheese, some heat and time, and a great snack that is low carb and healthier for you than the original slice of cheese. The recipe calls for Colby-Jack but as I had a whole brick of Monterrey Jack, that ended up being my cheese of choice. I imagine a softer cheese would have proven my suspicions.

As always, I started by preheating the oven (this time to 400 degrees). I thinly sliced the cheese, cut it into squares and spread them out on parchment paper over a cookie sheet.

Cheese Crisps

I baked the cheese for 7-7.5 minutes and started checking them at five minutes. These are not done yet.

Once they are browned (these might be able to use another 30 seconds, but I was impatient), take them out and slide the parchment onto a cooling rack.

Cheese done

You can see that the cheese that gets browned ends up like a lattice. There are little holes spread throughout the piece. Much of the oil in the cheese will bubble out. Quickly dab the cheese with a paper towel to soak up the oil. It will soak up more than you think and the more it does, the healthier the snack is.

Cheese Crisps

Prep Time: 5 mins | Cook Time: 7 min | Servings: 4 servings | Difficulty: Easy


  • 2 ounces Colby-Jack cheese sliced into 1/8-1/4 inch slices about 1.5″ square


Preheat oven to 400 degrees F.

Arrange the cheese slices on another parchment paper-lined baking sheet in rows—without any seasonings.

Bake both until well-browned and crispy, about 7 and 7 1/2 minutes. If undercooked, they’ll be soggy, so don’t be afraid to check them and put them back in for more time, if needed.

Cool the crisps completely before serving—as they cool, they’ll crisp up quickly. Store on the counter in an airtight container for a few days.

Source: Food Network

Tags: , , , , , , , , , , , , , , ,

Categories: Baking, Cheese, kosher, Low Carb, Recipes, snack, Vegetarian

Author:The Ranting Chef

Check out the best recipes at

5 Comments on “Sunday Rewind: Crispy Cheese!”

  1. August 31, 2014 at 11:23 am #

    Thank you so much for posting this – amazing what you forget; I had a very similar recipe that I had forgotten completely and now you have brought it back to life just when I have a need for it!


  2. August 31, 2014 at 12:22 pm #

    Imagine the crispy cheese with a sprinkling of ground-up walnut halves! (Or toasted almond). They do look delicious as they are, of course. I am pleased with the idea and may even attempt to make them myself soon.


  3. August 31, 2014 at 12:32 pm #

    This is such a simple idea that makes a great snack! One way to also use these would be to take them right out of the oven when they’re still a bit flexible and place them into muffin tins to make cups (they’ll harden into the shape quickly). Then you can fill them with something that would pair well and eat.


  4. August 31, 2014 at 4:19 pm #

    Looks amazing!


  5. September 4, 2014 at 3:56 am #

    oh wow… I can almost smell the lovely flavour!!!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: