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Cheese Crisps


1 teaspoon cumin seeds*
2 cups freshly grated sharp Cheddar cheese**


Makes: 10


Preheat oven to 425°F. Line a baking sheet with parchment paper. Set aside. Place a small pan over medium heat for 2 minutes. Add the cumin seeds and toast for 3 to 4 minutes or until the seeds become fragrant, stirring occasionally. Remove the pan from the heat and allow the seeds to cool for 5 minutes. Transfer the cumin seeds to a spice grinder and grind into a powder.

Combine the freshly grated cheese and cumin powder in a large bowl and blend well. On one-quarter of the prepared baking sheet, sprinkle about 2 tablespoons of the cheese to form a circle about 4 inches in diameter. Repeat with three more circles. Bake for 5 to 6 minutes or just until the cheese begins to show some color. Do not let the cheese get too dark because it will taste bitter and lose its delicate cheese flavor. Remove the pan from the oven and place it on a cake rack. Allow the cheese crisps to cool for about 5 minutes or until you can slide a spatula under the edges and lift them off the sheet. Transfer them to a double thickness of paper towels and cool completely.

*Instead of the cumin seeds, ¾ teaspoon ground cumin can be used. In that case, simply mix the powder with the cheese.

**Do not substitute reduced-fat or nonfat Cheddar cheese in this recipe.

EACH SERVING PROVIDES:- 0g carbohydrates, 92 calories, 6g protein, 8g fat, 0g dietary fiber, 141mg sodium, 24mg cholesterol

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