Cheesy Crisps

These snappy crackers are made of baked Gouda, with an extra pop from a sprinkling of chia seeds.

Cheesy Crisps

Prep Time: 40 mins Cook Time: 7 mins Yield: 24 crisps

Serving Size: 4 crisps

Ingredients

12 oz. (340g) Gouda, grated 2 TB. extra-virgin olive oil 3 TB. chia seeds 1⁄2 tsp. freshly ground black pepper

Nutrition per Serving

Fat 74% Protein 23% Net Carb 3% Ratio 1.3:1

Calories 266 Fat 22g Protein 15g Total Carbohydrate 4g Dietary Fiber 2g Net Carbohydrate 2g 1 Preheat the oven to 350°F (180°C). Cut a piece of parchment paper to line a rimmed metal baking sheet. (Alternately, use a silicone baking mat.) Repeat with a second baking sheet.

2Using a teaspoon, scoop small mounds of Gouda and place onto the parchment, spacing cheese at least 4 inches (10cm) apart.

3Drizzle extra-virgin olive oil evenly over cheese. Sprinkle with chia seeds and black pepper.

4Place the baking sheets in the oven and bake for 5 to 7 minutes, or until edges are a deep golden brown.

5Remove the baking sheets from the oven and let cool completely. Using a spatula, gently remove crisps from the parchment.

6Serve at room temperature, or store leftovers in an airtight container for up to 1 week.

Variation: To make Cheesy Ranch Crisps, make a mixture of 1 teaspoon dried parsley, 1⁄2 teaspoon granulated garlic, 1⁄2 teaspoon onion powder, and 1⁄4 teaspoon dried thyme. Sprinkle mixture on the crisps in addition to olive oil, chia seeds, and black pepper. These crisps are excellent for dipping. You can also crumble a few up for a crunchy and flavorful salad topping.