“Cheese” Crisps (Paleo, AIP, Gluten-Free, Low-Carb)

“Cheese” Crisps (Paleo, AIP, Gluten-Free, Low-Carb)

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

 

aip paleo cheese crisps

How to Make AIP Cheese Crisps

    1. Preheat the oven to 400 degrees Fahrenheit.
    2. Add all the ingredients to a small bowl and whisk the mixture until smooth. Allow it to sit for 3-5 minutes.
    3. 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.
    4. Bake at 400 degrees Fahrenheit for 14-16 minutes or until the crisps start to brown a bit.
aip paleo cheese crisps

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.
aip paleo cheese crisps

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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AIP cheese crisps

aip paleo cheese crisps

"Cheese" Crisps (AIP, Paleo, Low-Carb, Gluten-Free)

These cheesy crunchy crisps are the perfect satisfying snack.
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Course: Snack
Cuisine: American
Keyword: cheese crackers, cheese crisps, chips
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 163kcal
Author: Arika | FoodCourage

Equipment

  • whisk
  • 2 baking sheets
  • parchment paper

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

  • 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. 
Makes about 24 crisps.

Nutrition

Serving: 6crisps | Calories: 163kcal | Carbohydrates: 6g | Protein: 7g | Fat: 11g


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