Cheese crisps a la Richard

[Lesliemont]

A year or so ago my husband and I decided to run with one of the recipes offered up at the end of the Dudes podcast. We aren’t big foodies, mostly we just grill meat and salmon and roast veggies. We also like our fried in butter eggs and…cheese. If cheese is delicious, fried cheese must be all the more wonderful. Of course, this isn’t actually fried cheese, it’s nuked, but O M G who cares! We use Baby Bell minis, Gouda, smoked Gouda, Jarlsburger, shredded Parm and occasionally a sharp white imported cheddar. We salt them liberally with Redmond real salt from Utah( we live in Sandy Utah, USA) and eat them straight or with salsa chopped from our own garden.
These crisps are amazing!!
I don’t even care that they make such an oily mess of my microwave.
Thank you so much @richard and @carl for the podcast and the recipes.
You guys rock! And we are so happy eating keto!
Thank you, thank you, thank you
Keep calm and keto on

Your friends,
Leslie and Monty

[cw2001]

Wait, wait, wait…you can’t post that picture without a link to the recipe!!! No fair!

[CarlKeller]

Just tried it and it’s like a super cheesy cracker. I put down parchment paper and a few tbs of cheddar and nuked it for 1minute 10 secs.

Cook times will vary depending on how much cheese you are nuking.

Cheese crisp MIRACLE!

[image][image][image][image] This has got to be the most amazingly simple recipe ever! I put 1 tsp grated cheese in each cup of a silicon muffin tin, and microwaved until the cheese melted and turned golden brown. Took about 3 minutes. I watched continuously through the window to avoid overlooking. Crisps turned out delicious, and well up to the task of supporting dip.

[Lesliemont]

OMG, I’m so sorry!!
I don’t have a link, but here’s my rendition
Cheese of your favorite choice. Cut into one inch and half inch cubes. Nuke on the glass turntable for two or three minutes.
Different cheeses need more or less time and microwaves vary. You’ll know when they are done because they are crispy, not melty.
Salt! And enjoy.
We make a batch that takes about a week to consume. They don’t get stale

I totally ripped this from the podcast
I don’t know which episode

I hope you will experiment with it because it’s taken me dozens of tries to get really good at it

[OgreZed]

I don’t even care that they make such an oily mess of my microwave.

They never make an oily mess in my microwave… ?

Here’s how I do mine. Just did 15 slices of cheese the other day. Took about 12 minutes to do. To speed it up, I just fold the slices into quarters and put two quarters into each well of the six. I also have a 3-well silicon mold for larger crisps. Then I put a whole slice in each well.

My preference is pepper jack cheese or Havarti. I don’t care for chips made with Muenster or Gouda.

[Lesliemont]

They look AMAZING
I don’t use a pan or utensil. That’s probably why I make such a mess of the turntable
Are you using a silicone baking pan?

[cw2001]

All I can say is…YUM! Will be trying that…

[OgreZed]

I don’t use a pan or utensil. That’s probably why I make such a mess of the turntable
Are you using a silicone baking pan?

These days, I use one of these two silicone molds, because they control the shape of the crisps:

• 6-cavity molds
• 3-cavity molds

But I used to do “free form” shredded cheese Parmesan crisps on this:

• Microwave turntable mat

[Lesliemont]

Thank you!

[collaroygal]

I use parchment paper, works better than a plate, which can pool the oil.

I also will do them if I have cooked something else in my oven and it is still hot, I like a muffin top pan for that, makes a larger round. Just watch the melting it goes from just right to burned pretty quickly.