1-ingredient Cheddar cheese crisps (Upgrade your chips)

Are you thinking why should I make this? Well, 2 reasons:

1. Are you looking for a salty, crispy snack that is protein-rich?

2. Did you buy cheddar cheese in bulk from Costco and palm smacking your head with regret? :).

The recipe explained

Place handful of cheese and spread in a baking tray. Place it in a 400F oven for 10 min. Vola!! Done!!

Ok, Ok…Wait, wait, don’t go yet, get some more details baba!!

Health Upgrades

How do these homemade crisps compare to store bought Lays chips? It is healthier in certain aspects. Let us compare the nutrition of 1oz of homemade cheese crisps with 1oz of Lays potato chips

	Crisps Recipe	Lays Chips	Winner
Carbs	1g	15g	Crisps (yay!!)
Protein	7g	2g	Crisps (yay!!)
Cholesterol	30 mg	0 mg	Lays Chips (Wait..What??)

Based on the above table, the homemade crisps have lower carbs and are better for sugar control. But if you have high cholesterol, you must avoid animal products (including this recipe) and eat more plant based products.

(Listen up buddies!!! Side note - Cholesterol is only found in animal products, so don’t be mega impressed if companies sell you fried items and biscuits as cholesterol free. It is not a mega achievement, in many cases they are just avoiding animal products like butter, ghee and using palm oil, canola oil etc instead. Read ingredients and choose foods suited for your health conditions).

Cheddar Crisps Recipe

Ingredients

Cheddar cheese

 

Instructions

1. Preheat oven to 400F.

2. Spread parchment paper over baking tray.

3. Add tiny mounds of cheese on tray, spread out from each other.

4. Place tray in oven.

5. After 10 min, take tray out and place it to cool

6. After a few minutes, collect crisps and store in airtight container.

Ta-da!! Cheddar crisps ready in less than 15 minutes

Notes

If you want to play around with the taste, sprinkle some chaat masala or chili powder to get various tastes. You do not need to add salt, because cheese often have salt added to them in the manufacturing process.

If you are neurotic like me, you can dab the crisps as they come out of the oven and ooze some oil out

Ways to go wrong

Do not use aluminum sheet as base, the cheese will stick to it. I used parchment paper with success.

After 10 minutes, take it out. If it is still chewy, put it back in the oven and monitor it closely.

Too long, and it will burn. Burnt crisps tastes awful..

400F at 10 minutes worked out to be the best combination for me to get the “Goldilocks” level of ‘just right’ crispness.

Do try this one-ingredient super-easy recipe and let me know your feedback!! Would love to hear from you!!