Cheese Crisps

Trust me, these are worth the effort, especially if you trying out a grain-free or low carb diet and want something crunchy. I really like these crumbled up on top of salads.

Cheese Crisps

  • Servings: 8
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  • 1 bag Trader Joe’s Swiss and Gruyere


Grab a cookie sheet and some parchment paper. Preheat oven to 375°F. Drop small piles (about 2 tsp each) of the cheese onto the parchment paper. Make sure to leave a little bit of space because the cheese will spread out. You can tap down on the cheese slightly to help this process.  Bake for 8-12 minutes until the cheese begins to brown nicely. You want the edges to look slightly crispy.  Remove the crisps from the oven and allow them to cool for about 3 minutes before using a very thin spatula to move the crisps over to a cooling rack. Repeat with the remaining cheese until you’re happy with how many crisps you’ve made.


Store in an airtight container. These will last about week, but you will probably eat them all before then.


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