I have actually done low carb for the last 11 years to control blood sugar. I believe in it for blood sugar control as well as health. I am not doing anything here accept trying to help those who believe it too.

If you are craving crunchy here is what I do.

I fry cheese and I microwave cheese.

Here are the directions.

Have you ever picked at the cheese on the edges of lasagna and wished the whole thing was crispy cheese?

Take some grated cheese, (cheddar, sharp to mild, it just depends on taste) and spread it into a non-stick frying pan. It works in any frying pan with Pam. Use medium heat and just let it cook until the edges start to turn brown. This seems like a very long time. Probably 4 or 5 minutes. Then turn it over. (like a pancake) Let it cook until the underside turns a little brown. It takes a little practice because stoves are different, so just try it. Place the finished product on some paper towels and cool it. Break into chips,then prepare your favorite dip and enjoy!!

In the microwave, you need some freezer paper. Place a slice of American cheese on the freezer paper shiny side and microwave for about one minute. This varies according to your microwave and your taste so be prepared to experiment a little. This only works with american cheese. And it only works with freezer paper. If you do this right you can make sandwiches with two of them and not deal with the carbs in bread. Good luck and don't be afraid to ask questions!!!

Edited August 23, 201016 yr by JoJo1

Donna Jo, I think low-carb is important for glycemic control, too--at least for some of us.

When I want to make a big batch of cheese "crackers," I do it on a parchment-lined cookie sheet in the oven.

I really like these made with good quality shredded Parmesan.

Bariatric Eating sells packets of cheese crisps for an astronomical price--much easier to just make some!

(They also recommend doing the same thing with pepperoni slices--they get crispy like chips, too. I haven't tried it yet, but would do it with turkey or soy pepperoni, just to reduce some of the fat...)

Donna Jo, I think low-carb is important for glycemic control, too--at least for some of us.

When I want to make a big batch of cheese "crackers," I do it on a parchment-lined cookie sheet in the oven.

I really like these made with good quality shredded Parmesan.

Bariatric Eating sells packets of cheese crisps for an astronomical price--much easier to just make some!

(They also recommend doing the same thing with pepperoni slices--they get crispy like chips, too. I haven't tried it yet, but would do it with turkey or soy pepperoni, just to reduce some of the fat...)

I understand why the chips are expensive because good quality cheese is expensive. I think it is a little healthier to eat cheese this way also because it cooks out some of the fat. I have done this with parmesan but not with the fresh, I will have to give it a try. I often season it with natures seasons, onion powder, or even garlic powder. I don't think the pepperoni thing works for me, but next time I get some, I will sneak a few and try it just to see if I could like it. It is usually a little too spicy for me. Hugs!!!

This is the second time in 2 days I have come across this tip. I guess that means I will try it. Does it work w/ low and no fat cheeses, or is the fat needed to hold it together?

I have done it with turkey pepperoni and it is great - have not done it since the band but did it all the time when i was doing atkins,, and they taste great dipped in ranch dressing

Yes this works great with cheese and pepperoni. Even dh likes them.

I just made some low fat shredded mozzarella chips. Sprinkled a little garlic before I flipped it and it was yummy. Can't wait to try other combos....could make a small round and put sauce and toppings like a pizza....I looooove cheese, so this is awesome.

how do you fo the pepperoni chips? these and the cheese chips sound amazing! does mozzerella work?

how do you fo the pepperoni chips? these and the cheese chips sound amazing! does mozzerella work?

I have made the cheese ones for years but I had not tried the mozzerella until tonight after I read Tracy's post. She liked them but I didn't care for it. I don't know if it is because a lot of the fat is gone or not. Each person has to experiment with it and just figure it out. I haven't tried it with the pepperoni yet but I will soon. My favorite is with extra sharp cheddar. Any sharp cheddar is good, but if you don't like sharp then I wouldn't try it. I also tried the fresh parmasan today and I liked it too. I have a feeling the pepperoni ones would work betrter in the oven, but can't say for sure until I try it out. I am intrigued by the idea of putting pepperoni into the cheese. Sounds good to me!! Good luck and cheers!!!!

I think I am going to have fun making all these things. Really? "fried" cheeses with the band???? Who knew?

What a great idea-- I've been craving chips and salsa but obviously going without. Today I had sharp cheddar chips with a little salsa and I'm a convert.

Thanks!