8/29/19

Homemade Cheese Crisp Crackers - Swiss, Cheddar, etc. Low Carb, Sugar Free and Keto




Another recipe I've been meaning to get posted as I've made them three times and still haven't managed to get them into my site collection.  Then again, since they only use one (1) ingredient, they aren't hard to remember.  But I wanted to get them on An American Housewife more as a brainstorm reminder when I'm looking through my recipes for 'ideas' of what I want to make.

If you've bought some of the store bought versions of cheese crisps then you'll know they are... expensive.  There is a brand of little cheese crisp crackers at Sam's Club that we've bought twice in the past year, but at almost $10 a bag, I just can't spare it in the budget so we've not bought them in about 8 or 9 months. 

I've made cheese crackers of various styles and all have their pros and cons depending on what you want to use them with, eat them with or what you are hungry for.  This particular crisp is good for snacking, and it's my go-to to use with spinach artichoke dip. 

Whether you want to flavor them with herbs or spices is up to you.  I do both - again, depending on what I want to use them with.  My favorite is plain, with just a smidgen of salt.  But I did flavor a batch of swiss cheese style a couple different ways...  do some taste tests and see what you like best!


Homemade Cheese Crisp Crackers

Sliced 'hard' cheese of your choice - but 'real' cheese only.  Not 'American' or other soft cheese.

Salt
Spices, herbs - optional


If I use a block cheese, I slice it in my food processor using the slicing blade.  However I prefer to buy the sliced cheddar and sliced Swiss from  Sam's Club (in the black tub packaging) as it's the perfect thickness but it's also good quality so it makes a good quality crisp cracker with less prep work on my part.

Lay out as many slices as you wish on a sheet of parchment paper.  Use a knife to cut the slices into 1" squares, or use whatever little shape mini cutters you wish.  If you use a shape cutter, save the cuttings and place them into a Ziploc baggy and toss them into the freezer to use for another dish, just as you would grated cheese.

Now, lay out all your little cheese shapes on the parchment paper on the counter for about 2 days so they start to get dried out.  I laid them out on my dehydrator trays!  I loved this as it was a compact place to keep them, I could rearrange the trays for optimal air circulation and I could easily flip them over and pat them dry with a paper towel. 

As they sit out, the excess oil them can be patted with a paper towel.  After about a day or two (depending on where you live and your humidity level) they will be rather empty or hallow sounding when you tap them on the counter, and will start to be dried out.  When they can be tapped on the counter top and sound 'empty' but are firm enough to tap, pop them onto a parchment sheet on a baking pan, add any sprinkles of salt or flavoring IF YOU WISH, and put them into a hot, 400 degree oven.  Bake them for about 5-6 minutes.  The oils left in them will cause them to 'pop' and crisp and sometimes even jump around the pan. 

Pull them out, let them cool... they should be nice and crisp!  Eat them as you wish.   If we don't finish all of them, I put them in a baggy or Mason jar.  The next day if they've gone a bit soft due to the humidity, I re-crisp them by popping them into the oven for about 3 minutes.  Viola! Crisp again.

I've never kept them more than 2 days.  They are long gone by then. 



These are Swiss cheese



I simply lay them on my dehydrator trays to dry out.  I don't use the dehydrator turned on because it will only melt the cheese.  You don't want to melt it, just air dry it.


You can try different spices or herbs.  I wanted to make a chicken in a biscuit type on one batch so I used chicken flavoring and onion powder along with a bit of rosemary and garlic...  yum!  I also made some chipolate and paperika crackers but I like the rosemary/onion version better, and plain with no seasonings best of all.


After baking, let them cool (you can let them cool on paper towels to soak up any remaining oils).




I like to use block cheese sliced in my food processor so all the slices are uniform, for even baking.


You can let them lay out on the counter.  I like to use the trays from my dehydrator as it keeps them in a more compact area and takes up less space.




These are my current 'go to' for use with spinach artichoke dip and yellow pepper cream cheese dips. YUM!






The little white appetizer cutter I'm using in the photos is one I got probably 15+ years ago as a free gift for something or other.  I've never really used it much outside of once in a while cutting up meat or cheese for fun little sandwiches when the kids were younger.  I was THRILLED to use it for these cheese crisp crackers!  It's getting a LOT of use now.  I'm not sure what to call it but basically, any small cookie cutter shape will work.  Or just use a knife and cut straight lines to make squares.


A quick 10 second search at Amazon brought up these little cutters which would work just fine!



  Newline Stainless Steel Dessert Rings (12 Pcs) Molding, Layering, Cake Cutter

   Vegetable Cutter Shapes Set,Mini Pie,Fruit and Cookie Stamps Mold,Cookie Cutter Decorative Food,for Kids Baking and Food Supplement Tools Accessories Crafts for Kitchen,Green,9 Pcs

   Chef'n Quick Stick Snack Slicer for Vegetable Snacks and Appetizers with Stainless Steel Blades


For those of you who have decided buying a bag of cheese crisps is more your style than making them homemade... here ya go!  Amazon links to a couple below!  Ha ha.

   ParmCrisps Original, 1.75 oz (Pack of 12), 100% Cheese Crisps, Keto Friendly, Gluten Free

  Moon Cheese - 100% Natural Cheese Snack - Variety (Cheddar, Gouda, Pepper Jack) 2 oz - 3 Pack

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