Keto Melted Cheese Chips

(Donna) #1

Hey guys. I have a quick question. Can those homemade shredded cheese melted oven chips be left out in a bag or do they need to be refrigerated? Thanks!

(Deborah ) #2

When I make cheese crisps (cheese nuked in the microwave), I store them in a plastic container on the counter.

(Donna) #3

Ok. When it comes to cheese I wanted to be sure before I leave them out.

#4

I just store mine in an open container on my counter:

They don’t last long. But I think refrigerating them or having them in a airtight container might soften them up. Sitting open like that, they stay nice and crisp.

BTW … Cheese crisps are easy to make in the microwave

I can turn a 12-slice package of cheese into cheese crisps in less than 10 minutes (4 batches; 3 slices per batch; 2 minutes per batch). You can use silicon cupcake molds, but I find the 3-well and 6-well silicon trays so much easier to load and unload. I’ve created crisps with sliced cheeses, sliced off from blocks, and shredded. They all work.

But you really need the silicon molds to keep their shape and texture consistent. I used to make them on parchment paper or a silicon mat, and they tend to spread all over when the cheese gets molten.

(Donna) #5

I will for sure have to find me a silicon cupcake pan. Those look good by the way. I am going to out to eat for chicken salad tomorrow and I have no clue what I can use for my chicken salad other then their crackers they give you or their bread. I don’t do either, so I thought maube making these with some mild cheddar will be good eanough to spread the chicken salad on. I sure hope so, cause not eating bread is hard sometimes in dining places.

#6

I usually do chicken salad on cheese bread I make from Joseph’s Lavash Bread:

Although I bet the latest craze, Chaffles, would work great too.

(Donna) #7

The bread looks so yummy! I just made my first chaffles a couple days ago. I had the popular BLT using them. It was good. I wish I could flavor them with some Keto friendly flavors. I have no clue. Sweet would be nice or mabe a savory taste. Mine were kind of plain, with no flavor, just the normal cheese and egg mixture.

#8

I usually make the basic chaffle and make it sweet or savory by what I put on top of them. They’re very versatile. For example, savory would have a Jalapeno cream cheese and some spices sprinkled on top, while sweet would have a SF maple syrup on them. I did some the other day where I sprinkled some Lily’s chocolate chips on them when they were hot out of the griddle. They melted in nicely. That worked better than when I tried to put them into the waffle iron – there just isn’t enough room for all the ingredients.

The Serious Keto YouTube channel has put out a large number of short videos where he shows the results of a lot of chaffle variations:

(Cancer Fighting Ketovore :)) #9

I got mine on Amazon

(Donna) #10

Thanks! I like SF syrup and chocolate chip idea. I will look at the video for sure later.

(Donna) #11

I will have to go on amazon. I have a metal pan, but I hear from many the silicon is better to use.

(Cancer Fighting Ketovore :)) #12

I like them so much I’ve gotten rid of the metal ones! Plus, when doing frozen things (like peanut butter cups) its so easy to just pop them out!

(Donna) #13

Frozen peanut butter cups sound tasty. Never thought of that.

(Deborah ) #14

I use this one. Works great. :slight_smile:

(Donna) #15

That’s a great deal! Thanks!