I tried the cheese crisp last night that I read about on this forum. You just fry up a thin layer of cheese like a pancake. Turn it after it gets hard enough on the bottom to get a spatula in. Fry it on the other side for a couple of minutes and then take it out of the pan. After a couple of minutes, it becomes crispy. I broke off pieces and dipped it in salsa. OH MY that was good! Love this diet!

The person who introduced it said if you fold them up before they get crispy, you can use them for taco shells. Great idea! (drool, drool)

CIsco

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I nuke mine in the microwave oven. I use the small Dixie plates, and depending on the thickness of the cheese, nuke for 1 to 2 minutes.

I love to use provolone, pepper jack, and sharp cheddar. I prefer the cheddar cut thick, nuked longer. However, it's hard to limit yourself with these little jewels! I've even used them crumbled like crackers in chili or soup. Once I tried spreading peanut butter on the cheese before nuking it, trying to make pnb cheese crackers. It was ok, but not wonderful. Next experiment will be to sprinkle a little chili powder on the cheese before nuking.

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Nita

I always make mine using American cheese slices. Can you make them with just regular blocks of cheddar cut into small pieces? We can't use Canadian cheese...too much oil.

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Donna
238.5/173.4/150
I will see my goal weight again

I like to make a cheese cracker using the mildest sliced american cheese (not "cheese food" or "cheese product" Yecch.) I lay a slice of cheese on a piece of freezer paper (shiny side up) and sprinkle it with whatever strikes my fancy. Sesame seeds, poppy seeds, dried onion bits, whatever. Then I nuke it for about 32 seconds. In my microwave, that's how long it takes to be perfect and not over browned.

As soon as it cools for a couple of seconds, the freezer paper peels right off and you have a nice big cracker. Whatever you sprinkle on it will be well stuck to it, too.

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I buy a block of white cheddar cheese and just slice off the size slice I want. And it can be oily, so I just pour the oil off the plate. But I might just try the freezer paper - although I use the same Dixie plate quite a few times.Once it's greasy from the cheese, the crisps just slide right off.

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Nita

I tried sprinkling a few flakes of crushed red pepper on a cheese crisp and really liked the POP it added.

Cisco

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I'm not sure what you mean by American cheese....is it Kraft slices (which the label calls processed cheese product)? Or is it more like velveeta? I'm pretty sure we have it here in Canada...but under a different name maybe?
Margaret