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Cheese Chips

These crunchy chips are a lighter S and just another way to get your crunch satisfaction. The Thinnies (page 455) are great easy chips/crackers, but there is only so much cheese you can eat, ya’ know? Cheese is calorie dense, and sometimes you have to stop eating it before you feel quite ready. This chip recipe gives more bang for your cheesy-snacking buck. The calories are not nearly as dense, meaning you get to eat more—yippee! The Cheese Chips recipe is found in the "All Things Smooth and Crunchy - Crackers, Chips, and Dips" section of the Trim Healthy Mama Cookbook, page 451. This recipe is a multiple-serve recipe.

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Description

These crunchy chips are a lighter S and just another way to get your crunch satisfaction. The Thinnies (page 455) are great easy chips/crackers, but there is only so much cheese you can eat, ya’ know? Cheese is calorie dense, and sometimes you have to stop eating it before you feel quite ready. This chip recipe gives more bang for your cheesy-snacking buck. The calories are not nearly as dense, meaning you get to eat more—yippee! The Cheese Chips recipe is found in the "All Things Smooth and Crunchy - Crackers, Chips, and Dips" section of the Trim Healthy Mama Cookbook, page 451. This recipe is a multiple-serve recipe.

1 Multiple-Serve Recipe

Ingredients
  • egg white (s)
  • xanthan gum
  • seasonings of choice (seasoning suggestions found below)
  • cheddar cheese (sharp, grated)
  • Parmesan cheese (finely grated) (optional)
Instructions
  1. 1
    Preheat the oven to 300°F. Line a large baking sheet with parchment.
  2. 2
    In a medium mixing bowl, beat the egg whites and xanthan gum on medium speed until soft peaks form, approximately 3 minutes. Sprinkle the seasoning of choice onto the egg whites and beat on medium speed until the seasoning is well incorporated. Sprinkle the grated cheddar over the egg whites and gently fold in the cheese using a rubber spatula.
  3. 3
    Using a tablespoon, put spoonfuls of the mixture onto the prepared baking sheet and, with the back of a spoon, gently flatten each mound into disks about 2 inches in diameter. Sprinkle each circle with grated Parmesan, if desired.
  4. 4
    Bake for 20 minutes, or until the chips are a light golden brown. Turn off the oven and leave the chips in to cool for 20 to 30 minutes, or until firm and crisp.
  5. 5
    Store in an airtight container for up to 2 days. To re-crisp, place on a baking sheet and put in a 300°F oven for 10 minutes.
Note

Seasoning Ideas:

  • Rohnda's Ranch Seasoning, pg 492
  • Macho Nacho Seasoning, pg 492
  • Trim Bouillon Mix, pg 491

Read it online: https://trimhealthymama.com/recipe/cheese-chips/