I know I talk a lot about how much I love chocolate, cupcakes, cookies, and all things delicious and desert-like. The real truth is that I love salty snacks with all my heart. If I had to choose between salty or sweet I would probably choose salty every time! I think it may have something to do with my mom eating a 1 pound box of chocolates right before I was born. Chips, crackers, popcorn, you name it. I LOVE IT! After I had Jude, I was nursing and had to be gluten free (among other things) because of his sensitivities. It was really hard to give up gluten. Specifically Cheez-It Crackers. I love those things! Luckily I came across an idea which, after a lot of trial and error, brought me to this recipe! It is the EASIEST snack recipe and I still eat these regularly whether or not I am trying to eat healthy. I absolutely prefer them to boxed cheese crackers now. Obviously there are probably much healthier snack options, but I can only eat so many baby carrots. Can I get an amen?
Another perk to this recipe is that it is very customizable. You can use many different variations of cheese and seasonings. I like to use Sargento Ultra Thin Cheese or Tillamook Really Thin Cheese because it is fewer calories and cooks faster. However, you can use any sliced cheese or small piles of shredded cheese. The shredded cheese option is great with any seasoning or Ranch powder mixed in to give it some extra flavor. I have experimented with many different kinds of cheese- Cheddar is by far my favorite but is also slightly higher in calories. I also really like baby swiss and parmesan. So many options! (Note: if using parmesan, make sure you are using the hard grated cheese- not the powder. Also you may need to adjust baking time and temperature)
What you need:
Cheese of your choice
Preheat oven to 300 F
Line baking sheet with parchment paper (Note: It must be parchment paper. Foil, wax paper, or silicone mats will not work as well)
Cut cheese slices into 4 small squares and place on the paper approx. 1/2 inch apart. If you are using shredded cheese, place 1-2 Tablespoons into a pile on sheet making sure each pile is at least 1-2 inches apart.
Bake for about 15 minutes (watching carefully so they don’t get too brown). If you are using regular cheese slices (not ultra thin) bake for approximately 30 minutes. After cooling slightly they should be crispy and break off when bending. If they are chewy or have a rubbery consistency then you may need to increase baking time. There can be some extra grease depending on what kind of cheese you are using, so you may need to lay on a paper towel or blot before serving.
*Optional- Sprinkle your favorite seasoning on top and enjoy! (I love JANES KRAZY Salt– just be careful not to overdo it!)
I hope you like this super easy and guilt free snack recipe!!! Let me know if you try it out!