The thing about so many of the popular diets nowadays- keto, gluten-free, paleo, whole 30, etc.- is that there are very few crispy crunchy things that you can eat. There’s something incredibly satisfying about crispy snacks, and carrot sticks just don’t quite cut it, somehow. This recipe for Lemon Feta Cheese Crisps promises crispy and diet friendly, so fingers crossed that it tastes good!
- 1/3 cup Feta Cheese Crumbles
- 1/4 cup shredded low-moisture mozzarella
- ¼ cup grated Parmesan cheese
- 2 teaspoons lemon zest fresh or dried
- 2 teaspoons parsley fresh chopped or dried
Pre heat oven to 375 F degrees. In small bowl, toss together cheeses, lemon zest and parsley.
Place heaping tablespoons of cheese mixture on baking sheet lined with parchment paper. Use fingers to spread out mounds into flatter circle shapes, approx. 2” to 2.5” diameter. Should make about 8 crisps.
Bake cheese crisps in oven for 6 to 8 minutes, until turning golden and edges browning. Remove for oven and let cool on baking sheet for 5 minutes.
The above picture was after 10 minutes. They weren’t super golden and definitely weren’t crispy, so I put them back in for another 5 minutes.
After 15 minutes they do look better, but the edges are actually starting to burn. I let them cool, and got… bendy. Definitely not crispy.
RP Servings: 2
Stars: 2.5, but I suppose rounding up to 3 rather than rounding down to 2, if I had to choose. They actually tasted pretty decent (though not amazing), but they absolutely weren’t crispy. Non-crispy crisps defeats the whole purpose. I don’t really want to eat partially melted/partially burned cheese disks, I was hoping for crispy crunchy goodness. If we could doctor this to give us some crisp, I might be more interested. As it is, I can’t see myself eating any at all.