How to Make Cheese Crisps

Published on Tuesday, July 21, 2009, by CHOW Video Team / Edit Post

How to Make Cheese Crisps

Karen Solomon, author of Jam It, Pickle It, Cure It, uses deli-sliced provolone cheese to make cheese crisps—a version of Italian frico, otherwise known as little fried pieces of deliciousness that you can use to make a tostada or mini pizza.

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  • I made these with shredded cheddar cheese tonight and it went great with chili! Tasted like Cheese Straws. :o)

  • Oh man, don't want to eat too many of those.

  • I ended up trying it with a regular provolone this morning and was disappointed. I would have preferred the cheese uncooked.

  • I've got the provolone in the fridge, so the next thing is to try this out!

  • Sandwiched between a few slices of fresh tomatoe sounds good to me!

  • I love the length of Chow's videos -- best on the Web, I think.

    As we longtime (former) vegetarians know, doing this with heavily smoked provolone and letting it get a little crispier gives you the best non-meat "bacon" on Earth. Since I don't particularly enjoy the texture of "good" bacon, this is what I do with my *LT sandwiches often. It's MILES away from that nasty frozen soy stuff that's...+READ

    I love the length of Chow's videos -- best on the Web, I think.

    As we longtime (former) vegetarians know, doing this with heavily smoked provolone and letting it get a little crispier gives you the best non-meat "bacon" on Earth. Since I don't particularly enjoy the texture of "good" bacon, this is what I do with my *LT sandwiches often. It's MILES away from that nasty frozen soy stuff that's nothing but BacOs in sheet form.

    (Gross warning: Eat too much of that Morningstar Farms junk and your pee smells like it for two days. Trust -- I speak from experience.)-COLLAPSE

  • when the cheese is hot you can drape it over a wine bottle or rolling pin or such. . . and it will cool and keep its shape. then use for crazy soup garnishes--vertical interest, yo. . . this works better with smaller shapes, obviously-- that one she made for the vid seems really huge to me.

  • I cant wait to try these waiting for my friends to come over and than going to try with a dip no wonder I am so fat loli

  • Mmmm... that looks delish! And watching Karen enjoy them with such zeal makes me want one even more!

  • Yeah, pretty much any cheese works, although you have to play with the heat and time depending on what cheese you use.

    I've also made a quicky version at work - I take a low-fat string cheese, cut it in 5 pices, and nuke the 5 pieces until golden brown. (Takes exactly 60 seconds on the microwave we have in our break room.) It makes very crisp crackers with zero carbs that can be used for dips...+READ

    Yeah, pretty much any cheese works, although you have to play with the heat and time depending on what cheese you use.

    I've also made a quicky version at work - I take a low-fat string cheese, cut it in 5 pices, and nuke the 5 pieces until golden brown. (Takes exactly 60 seconds on the microwave we have in our break room.) It makes very crisp crackers with zero carbs that can be used for dips and such.

    Im sure they are still high fat, but at least a good prtion of the oil cooks out of the cheese.-COLLAPSE

  • If you're on a low carb diet, such as Atkins, you can't have potato chips, tortilla chips, or most other dippers. But you CAN have cheese crisps, so I'm going to give it a try. BTW, I've seen Mario Batali make them with grated parmesan cheese, so I think any cheese will do.

  • OMG......another delectable delight that's high fat/not good for ya........oh well, one probably wouldn't hurt?