Black Pepper Cheese Crisps
- Prep Time 0:05
- Cook Time 0:07
- 36 Comments
These are easy, low-carb and involve a fun, sort of arts-and-crafts-y cooking process that reminds me of making Shrinky Dinks at summer camp as a kid. The only food items you need are cheese and pepper, but make sure you use parchment paper when making these—otherwise you’ll have a sticky, cheesy mess and no tasty snacks.
- 1/2 cup shredded cheddar, jack or Fontina cheese $3.50 for 12 oz.
- black pepper (ideally in a grinder) Pantry
Total Cost of Ingredients: $3.50
Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
Drop cheese by the teaspoonful (you may have to work in batches) onto the parchment, making sure they’re evenly spaced (they’ll spread out pretty significantly). Top each little cheese clump with a grind of black pepper.
Bake 5-7 minutes, until the edges are golden-brown and the cheese looks lacy (make sure they are crispy all the way through and not just melted piles of cheese).
Let cool for 10 minutes, then gently peel from parchment paper and serve.
Makes 22-24 cheese crisps.