Herbed cheese crisp is perfect for times when serving bread is to heavy for your meal, not to mention it’s one of the easiest and quickest sides you can make!
I can’t even express how easy it is to make cheese crisps, and it brings the little farm kids into the kitchen to practice their cooking skills. The crisps pair perfectly with soups, stews, salads, pasta, meat dishes and well, it pairs great with just about anything! It has been a ‘go to’ snack when nothing else sounds good; if you have kids you know exactly what I mean! Recently we partnered it with our chicken and potato soup.
You can select any cheese of your choice, we enjoy Parmesan or a sharp cheddar, often adding fresh garden rosemary, sage, or thyme and a pinch of garlic powder. The processes from start to finish takes only 15 minutes and I promise, you will love it!
- 3/4 cups of shredded cheese ~ we often use Parmesan or Cheddar
- Garden herb ~ rosemary, sage, or thyme
- 1/4 teaspoon of pepper
- Pinch of garlic powder, optional
- Preheat over to 400 degrees. Line baking sheet with parchment paper or silicone baking mats
- Mix chopped herb, cheese, black pepper, and garlic powder (optional) together
- Place 1 tablespoon of the cheese mixture onto the baking sheets, leaving space between each pile
- Bake for 5 minutes, and remove when the outer edges are golden brown
- Allow to cool completely, or place crisps onto a rolling pin to create a taco shape
- Once completely cooled, enjoy with the meal of you choice or as a quick snack!
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g