Cheese Crisps and Mock "Goldfish" Crackers

Saturday, October 8, 2011

These are a great snack if you don't burn them like me! I tried to follow the recipe and bake it 7 to 7 1/2 minutes, but it was just way too long in my oven (hence some of the burnt pieces in the photo). It was still pretty good though. Use your favorite seasoning! I just used Cajun, but you can always use salt, pepper and chili powder like the original recipe suggests. They puff up into weird shapes so mine did not come out very pretty, but the taste was there. Make sure you do not put them too close together or they will combine with the other pieces. Enjoy the recipe!

Cheese Crisps and Mock "Goldfish" Crackers
Recipe courtesy George Stella

2 slices 2% American cheese (not "cheese food") (1/3 Lean)
1/4 tsp Cajun Seasoning or your fave seasoning (1/2 Condiment)

Preheat oven to 400 degrees F.
Stack the slices of American cheese and cut it into 16 small squares. Separate the pieces, and transfer them to a small bowl. Add the salt, chili powder, and garlic powder toss to combine. Arrange the 32 cheese pieces in 4 rows of 8, on a parchment paper-lined baking sheet, leaving as much space in between each as possible. (This is important because it will combine with the other cheese pieces!).

Bake both until well-browned and crispy, about 7 and 7 1/2 minutes. As you can tell from the photo, mine were burnt at 7 minutes. I will try 6 minutes next time. Still good though : ) If undercooked, they'll be soggy, so don't be afraid to check them and put them back in for more time, if needed.
Cool the crisps and crackers completely before serving—as they cool, they'll crisp up. Store on the counter in an airtight container for a few days.

1/3 Lean and 1/2 Condiment

(You could also use 1 slice of cheese and use it as your additional 2 oz of protein a day and not subtract from your lean. Nutrition support said we can have up to 2 oz of additional protein a day on occasion and not hurt our weight loss)

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