INGREDIENTS:
- 1 to 1.5 cups of shredded cheese (cheddar, mozzarella, or a mix)
- 2 large eggs
- 1 clove garlic, minced
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (plus extra for sprinkling)
- A pinch of cayenne pepper
- 1/2 teaspoon paprika
- Parchment paper
- Rao’s sauce (or any low-carb marinara sauce for dipping)
INSTRUCTIONS:
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Cheese Mixture: a. In a mixing bowl, combine the shredded cheese, minced garlic, black pepper, salt, cayenne pepper, and paprika. b. Crack the eggs into the bowl and mix everything well. Adjust the consistency if needed – it should be a thick, sticky mixture.
- Prepare Baking Sheets: Line baking sheets with parchment paper to prevent the cheese crisps from sticking.
- Form Cheese Rounds: a. Spoon small mounds of the cheese mixture onto the prepared baking sheets, spacing them about 2 inches apart. b. Use the back of the spoon to spread and flatten each mound into a thin, even round shape.
- Bake in the Oven: a. Bake in the preheated oven for 5 minutes. b. Carefully flip each cheese round using a spatula. c. Bake for an additional 5 minutes. d. Flip again and bake for a final 4 minutes or until the edges are golden brown and crisp.
- Cool and Serve: Allow the cheese crisps to cool on the baking sheets for a few minutes. They will become even crispier as they cool.
- Sprinkle with Salt: While the crisps are still warm, lightly sprinkle them with additional salt to taste.
- Serve with Sauce: Dip the cooled cheese crisps in Rao’s sauce or your preferred low-carb marinara sauce
