Dairy Free Cheese Crisps Recipe

Dairy Free Cheese Crisps Recipe

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.

Dairy Free Cheese Crisps Recipe

Ingredients:

Daiya Cheese Shreds 8 oz.
- either cheddar or mozzarella

sea salt

foil

Directions:

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.

Dairy Free Cheese Crisps Recipe The ones pictured here have melted and started bubbling but have not browned.

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.

Notes:

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.

Dairy Free Cheese Crisps Recipe

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19 Responses to Dairy Free Cheese Crisps Recipe

  1. Wendy November 9, 2010 at 9:13 am #

    Thanks for sharing. When you mentioned them in your last post I wondered if this was how you made them. I wasn't sure the 'fake' cheese would actually work like real cheese does. They look pretty yummy and crisp. I like your seasoning ideas too.

    • TheWHOLEGangLLC November 9, 2010 at 11:52 am #

      Not something you want to eat every day but a nice addition once in a while. I'm like you, I didn't think it would work and was happy that it did.

  2. Iris November 9, 2010 at 12:40 pm #

    Oooh delectable! I love that photo!

    • TheWHOLEGangLLC November 9, 2010 at 2:41 pm #

      Thank you Iris. It was hard to get the photo before the fingers were in the stash!

  3. Heather@CeliacFamily November 9, 2010 at 1:11 pm #

    I keep passing by the Daiya at the grocery store, and thinking about giving it a try. Next time, I'll have to get some. Thanks for the idea.

    • TheWHOLEGangLLC November 9, 2010 at 2:41 pm #

      Heather it does come in handy. Go easy on it at first to see what you think. I will say anytime I make these crisps they are gone within the day.

  4. Cinde November 10, 2010 at 1:01 am #

    Hi Diane! My daughters are both dairy free and eat Daiya cheese regularly – I know they will love these… thanks for the recipe!

    • TheWHOLEGangLLC November 10, 2010 at 7:28 am #

      You're welcome! I'm sure they'll have a blast making these too. So is everyone there ready for the HP movie next week?

  5. Susan November 10, 2010 at 2:58 pm #

    Can parchment paper be used instead of foil?

  6. Aubree Cherie November 11, 2010 at 6:17 am #

    Hi Diane,

    These are so interesting, I would love to try some. I've not done much with non-dairy cheese, but I'm thinking I'll have to start buying it so I can make these! Yum! I posted this recipe in my favorite recipes from last week post. Thanks!

    ~Aubree Cherie

    • TheWHOLEGangLLC November 11, 2010 at 8:29 am #

      Thank you Aubree, I'm honored. Let me know what you think when you make these.

  7. tastyeatsathome November 12, 2010 at 11:05 pm #

    Ooh I wonder if you could make a really big one, and use it as a pizza crust! Hmm…

  8. TheWHOLEGangLLC November 13, 2010 at 8:36 am #

    Oh I am so trying that this weekend. I love that idea!

  9. Holly November 16, 2010 at 9:22 am #

    What is Daiya Cheese and where do I get it? Thanks!

    • TheWHOLEGangLLC November 17, 2010 at 1:13 pm #

      Daiya Cheese can be found in some grocery stores and on Amazon. follow this link or the link in the post in the ingredients. Daiya is gluten free, dairy free and soy free.
      http://www.amazon.com/gp/product/B004761Q9W?ie=UT

  10. Kim Lutz November 17, 2010 at 6:14 pm #

    What a great idea! We love Daiya at our house, and I'm pretty sure we'll be whipping these up on our next soup night!

    • TheWHOLEGangLLC November 18, 2010 at 8:06 am #

      Kim- if you use Daiya you'll know a little goes a long way. Enjoy and let me know what soup you're making.

  11. AdventuresGFMom November 20, 2010 at 1:35 am #

    You ROCK!!!!

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  1. Friday Foodie Fix- Secret Ingredient is Cinnamon | Gluten Free-Dairy Free Recipes | The W.H.O.L.E. Gang - November 12, 2010

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