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by **loriglu** » Wed Apr 20, 2005 2:41 pm

these sound soooo good. i am going to play around with these too. how good would lf monzerella be with a little jalapeno added to it. mmmmmmm

by **flipperandme** » Mon May 09, 2005 6:25 pm

Those sound yummy. I think I might give it a whirl for my afternoon snack, perhaps with a little salsa on the side.

by **Spaz** » Mon May 09, 2005 10:22 pm

A cheese crisp here in the SouthWest is a tortilla with cheese on it cooked in the oven.

by **Cassiopia** » Tue May 10, 2005 2:06 am

Cheese Crisps are good for all phases. I use a Corelle plate and spray it with an artificial butter flavor spray- use plenty- then Ill put a couple of ounces of low-fat mozzarella, sprinkle that with a little parmesan cheese and garlic salt and microwave it for 1.5 minutes. (I have tried using my Pfaltzcraft dishes and ended up chiseling it off for days!)
You can also take these with you- they last all day if you put them in a plastic bag/container

by **ErinDGH** » Tue May 10, 2005 6:56 pm

I've seen this done on 30-min meals on Food Channel

Spray nonstick pan w/Pam, drop spoonfuls of parm, swiss, or whatever hard cheese you want. Let melt down and brown up. She used them mostly as a salad topped instead of croutons.

by **Big Daddy** » Sat Jul 16, 2005 6:55 pm

griffin wrote:Parchment paper works perfectly. I used a parmasean/romano mixture (about 1 tsp. per round) and they came out great! Microwave until browned. I saw these sold in a low-carb store for about $6.00 for a dozen!!

I'm going to try them with just parm as they'll be less salty next time.

What kinda paper is parchment and where do I get it?

by **freisss** » Sat Jul 16, 2005 10:35 pm

I am in love with these. Today I shaped one like a taco shell and stuffed it with tuna salad. It was heavenly. I can't wait to try it with taco meat and veggies!!!

Wilton (the cake decorating company) sells rolls of parchment paper. You might be able to find it at WalMart or a craft store in the cake decorating aisle.

by **LibraMama** » Sun Jul 17, 2005 6:20 pm

Yup. Perfectly legal for phase 1

by **carolie** » Sun Jul 17, 2005 6:21 pm

I buy parchment paper in the grocery store where they sell the aluminum foil and plastic wraps.

by **IndianaLuv** » Sun Jul 17, 2005 6:34 pm

Parchment paper is available in MOST grocery stores right by the wax paper, tin foil etc..

I take a piece of string cheese, cut it into 5 pieces, put them on a piece of parchment paper in the microwave on high for 1 minute...add more time if needed. These were my "toast" on PH 1 breakfasts, my "croutons" with lunch salads, my "tortilla chips (pepper jack)" with a taco salad. Experiment with the types of cheese.. but the parchment paper is a must!

by **aka2001cutie** » Sun Jul 17, 2005 10:22 pm

I liked mine baked in the oven over microwaved any day. You just have to watch them really closely because they can burn quick if you dont pay attention. Yep it great snack for Phase 1

by **Cissy57** » Thu Mar 27, 2008 12:23 am

how many of these should i eat for a snack in the pm....they sound great!

by **Smurfette21498** » Tue Jun 03, 2008 1:58 am

Anyone ever try this with an oven and a Silpat (silicone baking mat)???

by **recipelover** » Tue Jun 03, 2008 12:40 pm

Smurfette21498 wrote:Anyone ever try this with an oven and a Silpat (silicone baking mat)???

I use the Silpat all the time when I make my parmesan crisps. It works great. You just let them cool a little before trying to take them off.

I follow the directions in this foodnetwork.com link from the Italian Chef. It works great (picture included)

http://www.foodnetwork.com/food/recipes ... 60,00.html

by **Libby Lou 2448** » Sun Aug 03, 2008 5:19 pm

Can I use any kind of cheese to make the cheese crisps? Or, am I limited to low fat or fat free cheeses? How long will they keep?

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