OK, that sounds funny even to me. Dairy Free Cheese Crisps. They happen to be gluten and soy free too. So what do you use to make a gluten, soy and dairy free cheese crisp…. Daiya Cheese of course.
There are only a few things I miss in the dairy world and with the help of Daiya cheese I can get a few of them back. One thing I used to serve with soups, salads, chili and my fingers were cheese crisps.
These are so easy to make it seems silly to even give you a recipe but I’m guessing you’ll want to know how so you can be eating these little gems tonight. To be fair I have to give my kids credit on this. My oldest decided we should try to make them in a frying pan. DON’T do that. It sticks and it can be a bugger getting that off. My youngest started to experiment while making pizzas and the cheese missed the pizza and so we had it. Well almost, they still needed a little seasoning.
Daiya Cheese Shreds 8 oz.
- either cheddar or mozzarella
Preheat your oven to 375 degrees.
Cover your tray with foil and place teaspoon size piles of cheese on top. You can also make them larger or smaller. You pick! You just want to give them a little space in between.
Bake for 10-14 minutes. It really depends on how much cheese you pile up and your oven. After 10 minutes keep a close eye on them. You will want them to brown but not be totally dark. They make that shift in a blink of an eye.
When you take them out of the oven sprinkle with sea salt right away.
If you want to roll the larger ones around a spoon handle you had better do it really fast. You have about 30 seconds before it will break instead of bend. I’ve only done this once around a metal handled spoon. I wouldn’t recommend wooden but plastic should work.
If you want to add to the flavor these taste great with a mix of ancho pepper, adobo, salt and cayenne pepper lightly sprinkled on top. It’s a nice little kick for your cheese crisp when using it to top your 3, 2, 1 Chili. (recipe coming this week)
For a festive look you can mix the two cheeses together.
These also make great crackers so feel free to top them off and serve them as canapes!
I think for Christmas I’ll try sprinkling them with chives and red pepper flakes for a kick or sweet paprika for a more mild option while they are still bubbling.
Brad says he thinks the mozzarella tastes the best. Let me know what you think.
Oh yeah, if you’re coming to my house for the holidays you will be snacking on these. I found out they keep really well without losing their crisp.
This was shared on Slightly Indulgent Tuesday.