In the relentless quest to find interesting things to eat, I discovered a quick and easy way to make crunchy cheese chips that you can have in any phase of the Atkins Diet. You can make these in a pan but it’s a lot of work and it ends up messy. It’s possible, and I’ve done it. But if you have a non-stick quesadilla maker, this is a snap. If you plan to maintain a low carb lifestyle, it’s worth your while to get one of these machines.
First, turn on and spray your non-stick machine. After a few minutes to warm it up, Sprinkle one cup of shredded cheese over the bottom of the maker. You can use anything. I chose cheddar. Close the lid and let it cook.
Give it 3 or 4 minutes. When it looks like the picture above, it’s safe to shut the machine off. What’s important is to just walk away. Let it cool.
In this close up picture, you will see the grease in the cheese. If you let it cool long enough (not cold, just cooled) you can pull off the chips in pieces, or one sheet, and blot the heck out of it with paper towels. I know with low carb diets we don’t have to concentrate too much on fat content but I figure if you can blot it off, you should.
Once blotted and cooled they will harden and become crunchy. A challenge in low carb diets is finding crunchy salty stuff. We here you have it.
This makes six big pieces. 4 carbs for the whole batch so each one is just .67 carbs. Not bad. They’re pretty big. If you dip them in a spoonful of sour cream you’re still on track and it will feel just like old times eating Nachos.
These keep well in the fridge. They retain their crunch cold so not to worry. I hope you enjoy the newest recipe.