These cheese crisps are the perfect snack if you’re following an AIP/Paleo diet. Their cheesiness and crunch are super satisfying. Plus they’re pretty easy to make and only require a few ingredients. They taste almost like Cheez-Its or Cheese Nips. So good!
I got the idea for these cheese crisps when I was developing my AIP cheese recipe. It requires cooking a mixture in a saucepan. While the mixture was cooking, I noticed the mixture forming sort of a crispy crust on the edge of the pan. This led me to try baking little spoonfuls of the mixture in the oven. I was excited to see it form these awesome little crispy things. I was even more pleased when my husband and kids scarfed them down and asked for more.
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Cheese Crisp Ingredients
- Full Fat Coconut Milk– Be sure to choose one with no guar gum.
- Fish Sauce Don’t let this one scare you- it is key to getting that cheese taste to come out.
- Gelatin Powder– This is another one that people seem to shy away from using. Don’t let it scare you either. There’s nothing special you have to do with the gelatin powder other than just mix it in evenly and quickly with the other ingredients.
- Nutritional Yeast– Nutritional yeast is a commonly used ingredient to obtain a cheese flavor in recipes. It along with the fish sauce make a winning combination.
- Coconut Flour– Coconut flour gives a light texture to the crisps while still giving them structure.
- Sea Salt
How to Make AIP Cheese Crisps
-
- Preheat the oven to 400 degrees Fahrenheit.
- Add all the ingredients to a small bowl and whisk the mixture until smooth. Allow it to sit for 3-5 minutes.
- Line 2 baking sheets with parchment paper. Scoop 1 tbsp of the mixture at a time, roll it into a ball, and place it onto the baking sheet. Press the balls down a bit with your hands, then use an additional piece of parchment paper to press them down very thin (about 1/16 of an inch). Continue with the rest of the mixture leaving 1-2 inches between crisps.
- Bake at 400 degrees Fahrenheit for 14-16 minutes or until the crisps start to brown a bit.
Notes:
- Once you mix the ingredients together, it’s important to let it sit for a few minutes. This will allow the gelatin to firm up a bit so the dough is easier to work with.
- Use parchment paper or wax paper to press the crisps down. The dough can a bit sticky so the parchment paper makes things much easier.
- Make sure the crisps are very thin- I’m talking almost paper-thin (about 1/16 of an inch). This will allow them to get crispy.
- Be sure to leave at least an inch of space between them as they do spread a little bit in the oven.
- These are best eaten the same day you make them. If you get them nice and crispy with very little moisture left in them, they’ll stay crispy for a couple of days but probably not much longer.
- The crisps tend to brown a little unevenly for some reason. Some browning is fine and tastes good; just don’t let them get overly browned or they’ll taste burnt. Getting them nice and thin and pressing them evenly helps them to cook a little more evenly. I just take them out of the oven when they’re partially browned and they seem sufficiently dried out.
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Conclusion:
I hope you enjoy this recipe. If you tried it, I’d love to hear your feedback. Leave me a comment below!
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"Cheese" Crisps (AIP, Paleo, Low-Carb, Gluten-Free)
Equipment
- whisk
- 2 baking sheets
Ingredients
- 1 cup full fat coconut milk
- 1 tbsp fish sauce
- 1 tbsp nutritional yeast
- 1/4 cup coconut flour
- 3 tbsp gelatin powder
- 1/4 tsp sea salt
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Add all the ingredients to a small bowl and whisk the mixture until smooth. Allow it to sit for 3-5 minutes.
- Line 2 baking sheets with parchment paper. Scoop 1 tbsp of the mixture at a time, roll it into a ball, and place it onto the baking sheet. Press the balls down a bit with your hands, then use an additional piece of parchment paper to press them down very thin (about 1/16 of an inch). Continue with the rest of the mixture leaving 1-2 inches between crisps. You should have about 12 crisps per pan.
- Bake at 400 degrees Fahrenheit for 14-16 minutes or until the crisps start to brown a bit.
Notes
- 1 Serving= 6 crisps
- Be sure to press the crisps fairly thin- the thinner they are, the crispier they'll be. If they're not pressed super-thin, they'll just take a little longer to get crispy.
- Make sure the crisps are very thin- I’m talking almost paper-thin (about 1/16 of an inch). This will allow them to get crispy.
- These are best eaten the same day you make them. If you get them nice and crispy with very little moisture left in them, they’ll stay crispy for a couple of days but not much longer.
- The crisps tend to brown a little unevenly for some reason. Some browning is great and tastes good; just don't let them get overly browned or they'll taste burnt. Getting them nice and thin and pressing them evenly helps them to cook a little more evenly. I just take them out of the oven when they're partially browned and they seem sufficiently dried out.
Janice says
I’d like to try these, but I’m allergic to fish sauce. Is there something else I can use in place of that?
Arika | FoodCourage says
Hi Janice, There’s not a great substitute for fish sauce in the case but I’d either try coconut aminos (or a mix of coconut aminos and lime juice) or just omit it. Just note that coconut aminos are sweeter than fish sauce (which is why lime juice may help a little). Let me know if you end up trying it- it’s always helpful for others to know which alternative ingredients work.