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    Home > Recipes > AIP

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

    Published: Sep 25, 2021. Modified: Jun 1, 2022 by Arika | FoodCourage·This post may contain affiliate links. If you make a purchase after clicking a link, I may earn a small commission at no additional cost to you. · 2 Comments

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    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.

    **Just a quick heads up- this post contains affiliate links which means if you click on them and buy something,  I will earn a small commission (at no additional cost to you) to help continue maintaining this site. 

    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

    If you enjoyed this post, you may also like: 

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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!

    Don't forget to follow me on Instagram @foodcourage for the latest AIP/Paleo recipes, autoimmune nutrition info, and Food Courage happenings!

    If you liked this post, please share it!

    AIP cheese crisps

    aip paleo cheese crisps

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

    Arika | FoodCourage
    These cheesy crunchy crisps are the perfect satisfying snack.
    4 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Snack
    Cuisine American
    Servings 4 servings
    Calories 169 kcal

    Equipment

    • whisk
    • 2 baking sheets
    • parchment paper

    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. 
    Makes about 24 crisps.

    Nutrition

    Nutrition Facts
    "Cheese" Crisps (AIP, Paleo, Low-Carb, Gluten-Free)
    Amount per Serving
    Calories
    169
    % Daily Value*
    Fat
     
    13
    g
    20
    %
    Saturated Fat
     
    12
    g
    75
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Sodium
     
    532
    mg
    23
    %
    Potassium
     
    176
    mg
    5
    %
    Carbohydrates
     
    7
    g
    2
    %
    Fiber
     
    3
    g
    13
    %
    Sugar
     
    1
    g
    1
    %
    Protein
     
    8
    g
    16
    %
    Vitamin A
     
    1
    IU
    0
    %
    Vitamin C
     
    1
    mg
    1
    %
    Calcium
     
    15
    mg
    2
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword cheese crackers, cheese crisps, chips
    Did you make this recipe?Mention @foodcourage or tag #foodcourage on Instagram!
    « AIP Cheese (Paleo, Gluten-Free, Whole30, Keto)
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    Reader Interactions

    Comments

    1. Janice says

      February 07, 2023 at 8:28 am

      I'd like to try these, but I'm allergic to fish sauce. Is there something else I can use in place of that?

      Reply
      • Arika | FoodCourage says

        February 07, 2023 at 1:41 pm

        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.

        Reply

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    HI! I'm Arika and I'm a Nashville-based registered dietitian with Hashimoto's. I founded Food Courage in 2019 as a way to share delicious and practical AIP/Paleo recipes and strategies for thriving with autoimmunity. Check out my about page to read more.

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