Mock Cheese-It Crackers

Verelucky's Note:

Basically zero carbs and it gives you the "crunch" that seems to lack on Atkins. They taste like cheese-it crackers!

• Total Time: 10 mins
• Prep Time: 5 mins
• Cook Time: 5 mins

Ingredients:

Servings: 1

• shredded cheddar cheese
• salsa (optional)
• sour cream (optional)

Directions:

1. Preheat oven to 350 degrees.
2. Place mounds of shredded cheddar cheese on non-stick cookie sheet.
3. (about the size of a half dollar) Bake in oven for approx 3-5 minutes.
4. The cheese will spread out into a lacy looking cracker.
5. Remove to paper towels to cool.
6. Store in airtight container.
7. Top with salsa and sour cream for a nice taste or just eat plain!

Reviews

[~Bekah~]

These really are tasty and I LOVE cheese! But since it took me 3 tries to get it right, let me offer a bit of advise: 1) let cool on cookie sheet for about 2 minutes before removing. Silly me tried to take them off the sheets when they were still hot... does not work! 2) they will stick to paper towels some, I found waxed paper to work better. 3) definitally grab some sour cream, because they are heavenly with it! 4) I found that spreading the cheese out about 1/16 of an inch thick instead of making a little mound worked better for me, otherwise the middle was still not done when the edges were. 5) just a thought for those going low carb: I had one that really spread out, I bent it into a taco shell shape by accident when putting it on the wax paper. I was able to load this baby up with sour cream, salsa and some chicken! Tacos anyone? Thanks for sharing Maureen! I have to go make some more, because these were supposed to be my lunch tomorrow, but it seems they are already gone! ;)

[Chef #294435]

I also will microwave a slice of cheese, for one minute on parchment paper. Can cut in fourths for smaller crackers and microwave. Or following directions toast in oven. Love them for a low carb snack.

[Always in the kitchen Connie]

I had so many problems with this recipe. I followed some of the comments about spreading out thinner, but they did not get crispy. I even baked one batch for 12 minutes and it was still oily and not crispy. I thought it may of been the cheese, (it was a 2% milk blend), so switch to a regular sharp shredded cheese. It was somewhat better, but still had to bake longer, and it still seemed oily. Would of been easier to have had a Cheese-it.