More people have asked me about savoury snack ideas as I do make a lot of sweet stuff – my personal preference. I seem to enjoy the sweeter stuff more in terms of feeling satisfied more quickly. I guess it’s because my version of sweet is real food, which is maybe why it hits the spot for me. Who knows?
All I do know is what my body likes and I can tell when I may have had too much sweet, it clearly gives the signal – time for some savoury/salty stuff now. So that’s why I love this Cheese Chips recipe!
I have posted this delight on Facebook before but I wanted to get it on the blog too. Fitting in with my ‘easy as all get up’ theme – the easier the cooking the more I like it!
At the moment too I am experimenting with seed crackers and I am up to batch three. They are getting there and while my cooking buddy at my part-time day job has perfected her batch from a great easy recipe, I wanted mine to be seeds only for those nut allergy/intolerant peeps. (This was before my switch to a Ray Peat style of eating.)
While my batch number 3 tasted close to her rosemary/sea salt batch of loveliness, mine were close but not as good. So I have one more trick to try to bring them up to the ‘blow you away’ factor and then I will publish it too. So stay tuned. In the meantime…
Let’s get cheesy!
Cheese Chips
Equipment
- baking tray
- grater
Ingredients
- 1 cup cheddar cheese grated
- 1/2 cup Parmesan cheese grated
Instructions
- Toss together.
- Place little piles on a foil or parchment lined tray and space out giving room to spread
- Cook for 10 mins on 200C ( 390F.)
- Ensure they brown a little.
- Pull out of oven and allow to cool before you pull them off the foil.
- Apparently they last a few days in an airtight container.
It makes about 12 Cheese Chips all up.
Extra Notes
So this one is a little temperamental like the Sesame Seed Snaps in that if you undercook it, then it becomes chewy rather than crunchy. If you leave it in a smidge too long, then it burns and tastes yuck.
So at the 10 minute mark, watch carefully and make sure they are the right level of ‘just browned enough.’ Leave in a few minutes longer if necessary.
Choose the best quality cheese you can afford with the least preservatives and additives. It makes a world of difference.
The flavour of these is so intense and rich but it is real food at the same time and not a crap load of chemicals. So one or two should satisfy the craving.
You can eat them as is or top with smoked salmon, cottage cheese and dill. Even a tomato salsa would be nice, or cool Indian raita (cucumber dip.) Love to hear what you would put on your cheese chips.
Crunch, crunch.
Kristy x
Update: For more recipes check out my recipes page here, or grab a copy of my book the Zen Beach Diet.
