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gotjacobian · 2 years ago

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I watched BDG's breakfast sandwich video the other day. I think the sandwich he makes is perfectly serviceable, but I know in my heart that the one I make is 1) faster, 2) tastier, and 3) vegetarian friendly and therefore better. This is one of the few areas in which I permit myself arrogance. Here is how I make it - it takes ten minutes and you *can* add meat and hash browns or whatever to it if you really want. I just think it's a superior sandwich even without those things.

Ingredients: - Bread (Usually a halved Bolo roll because they have those here, or two slices of trader joe's soft sourdough. An english muffin or bagel or whatever would also work. Once I used portuguese sweet bread, which was a pain to toast but was very tasty.) - Butter - 1-2 eggs - Shredded cheese (I basically only get the mexican three-cheese blend) + Other omelette ingredients if you want - Mayonnaise - Minced jarred garlic, roasted garlic, or garlic powder - Half a tomato (I am a tomato liker and usually just chop and eat the other half) - Salt and pepper (and optionally, MSG) 1. Toast the bread. I use a toaster or convection oven, if you don't have one, melt enough butter to thinly coat the bottom of a pan on medium heat, and put the bread on while that's bubbling.

2. While the bread is toasting, beat the egg(s) in a bowl with a large pinch of salt and pepper (plus a smaller pinch of MSG if you have/want it). Heat half a tablespoon of butter in whatever pan you have over medium heat. Once it's melted, pour on the egg mixture.

2. While that's cooking, mix the sauce - about a tablespooon of equal parts mayonnaise and jarred garlic, or two cloves roast garlic, or however much garlic powder makes you happy.

3. Wait a minute or two for the bottom of the egg mixture to solidify. The top will still look liquid. Sprinkle a small handful of shredded cheese on the top. you can add other omelette filling-type ingredients too (herbs, spinach, sundried tomato, bell pepper, whatever). I do chopped parsley pretty regularly with good results.

4. When the cheese has melted, fold the omelette over the cheese. Waiting a minute, flip it, take it off the heat, and use your utensil to cut it in half.

5. Spread your sauce on both halves of your bread. Add half your omelette to each slice of bread. Slice the tomato, sprinkle salt on it, put it on top, eat it as either open or closed-face.

(Bonus: I put Lao Gan Ma on it too sometimes and my girlfriend gives me no end of shit for it. But it's really good, so if that's something you have give it a shot too. Just spread some on top of the egg when doing final assembly, it's great)

(Double bonus: There's a place here that makes toum [blended garlic and olive oil sauce] which I steal from university events they cater. Use that instead of the garlic mayonnaise thing if you can get it. You can futz with the sauce in all kinds of ways too - I have not personally tried mixing sriracha or chopped herbs or something with the mayonnaise instead of garlic, but whatever "___ aioli" your favorite hip restaurant is serving you, try mixing that thing with it and it'll probably be good)

In an ideal world, this only dirties one pan, one fork, one knife, and one bowl, which is acceptable to me. If you have pre-cooked or cured meat you want to add, you can add them straight to the omelette. Otherwise you can cook it separately and add it at the end, though I like it just fine without. I DID try putting microgreens on it once and that was a wreck, they wouldn't stay in the sandwich and tasted bad cooked, so fair warning there. Really do try the bolo roll if you can get them, I like them way better than english muffins.

#complaining #food #recipe #i made this today i should've taken pictures #i will try at some point if i remember

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jmarjanah838 · 4 years ago

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Cantonese Scrambled Eggs. This is a classic egg dish and - what's for me at least - my very most favorite way to scramble an egg. This recipe is a classic Cantonese scrambled egg dish - shrimp and eggs. Make slurry of cornstarch and water.

Today, I wanted to show you how to make a classic Cantonese dish, scrambled eggs with shrimp. This's a pretty easy and straightforward dish, all things considered. Check 'scrambled eggs' translations into Cantonese. You can cook Cantonese Scrambled Eggs using 10 ingredients and 6 steps. Here is how you cook it.

Ingredients of Cantonese Scrambled Eggs

You need 3-5 of eggs.

Prepare 1/2 teaspoon of salt.

Prepare 1/2 teaspoon of sugar.

It's 1/2 teaspoon of Shaoxing or Rice wine.

You need 1/2 teaspoon of sesame oil.

You need Pinch of white pepper powder.

Prepare Pinch of MSG.

You need 1 teaspoon of cornstarch.

Prepare 1 tablespoon of water.

Prepare 1 tablespoon of butter or lard.

Look through examples of scrambled eggs translation in sentences, listen to pronunciation and learn grammar. Scrambled eggs is a dish made from eggs (usually chicken eggs) stirred, whipped or beaten together while being gently heated, typically with salt, butter and sometimes other ingredients. Organic free range is better than normal free range is better. My favorite way to enjoy scrambled eggs is on top of a slice of toast and topped with a few grinds of black pepper, a little extra salt, and freshly chopped chives.

Cantonese Scrambled Eggs step by step

Make slurry of cornstarch and water.

Combine salt, sugar, wine, sesame oil pepper, msg.

Separate whites from yolks, whisk whites until bubbly. Recombining and whisk briefly until mixed..

Add seasoning mixture cornstarch slurry to eggs, whisk briefly..

Add eggs to coated pan. There's a cooking technique to pull away the cooked egg pool the un cooked to a hot side of the pan to create a layering effect. Do not cook too long, you want it moist..

Optional: Add your favorite protein to dish, green onions or scallions, bean sprouts, cheese, etc..

Although relatively simple to make, scrambled eggs can easily go wrong if you don't use the right technique. For the best scrambled eggs, add them and the butter straight to a cold pan. Scrambled eggs, like people, come in all different temperaments. They can be utilitarian, a sensible breakfast basic with little to no frills. Or they can be wild, improvised concertos.

#recipesfood

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basketnovel50-blog · 6 years ago

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Best Stir Fry Vegetables with Teriyaki

The best veggie stir fry out there! This stir fry vegetables with homemade teriyaki sauce is a favorite tasty and easy vegetarian recipe.

Ready for the best veggie stir fry? Of course that’s our humble opinion! But these stir fry vegetables are so simple and turned out so good that Alex and I are slapping the label “best” on them too. This stir fry vegetables recipe uses our homemade teriyaki sauce: it has just 4 ingredients and comes together in 5 minutes! Oh, and it’s naturally sweet using maple syrup. Using homemade teriyaki sauce makes this stir fry taste natural and delicious: instead of the over-salted and sugary teriyaki stir fries that you might be used to. Since this is a vegetarian and vegan stir fry recipe, we’ve included one of our favorite veggie proteins: tempeh! While we don’t eat a lot of tofu, a tempeh stir fry is something we can stand behind. It’s ultra delicious and worth finding for this recipe. Though of course, you could just omit and go straight up stir fry vegetables. Keep reading for the recipe!

How to make stir fry vegetables

Alex and I specialize in Mediterranean food, so we’re often making vegan and vegetarian Italian recipes. That said, sometimes we forget about how delicious stir fry vegetables are as a quick weeknight meal. Perhaps you think that you don’t need a recipe for stir fry vegetables, just throw them in a pan? That’s true too. But we’ve found in our experimenting that it’s equally as easy to make really bad stir fry vegetables without a recipe. There’s an art form to making the best stir fry vegetables that are cooked properly and seasoned well.

For our best stir fry vegetables recipe, we’ve used our homemade teriyaki sauce recipe to bring big flavor to some humble veggies. If you read our teriyaki sauce post, you’ll notice that teriyaki sauce is inspired by Japanese tradition, but it’s really an American invention. So it goes without saying that these stir fry vegetables are not an authentic Asian recipe. In our stir fry vegetables we’ve used brocolli and three colors of bell peppers, which we’ve sauteed up with some fresh ginger root and green onion. As the veggie protein, we’ve used our favorite: tempeh! If you haven’t used tempeh before, keep reading for why a tempeh stir fry is where it’s at.

What is tempeh?

What is tempeh? This veggie protein is starting to become more popular here in the US. Tempeh is a compressed cake of whole soybeans (and sometime grains like wheat or barley). To make tempeh, the soybeans are soaked, cooked and slightly fermented before being formed into a firm patty or block. Because tempeh is made from whole soybeans, it has a hearty texture and slightly nutty flavor that makes it an ideal meat substitute. We prefer tempeh to tofu because it’s firmer and has a more interesting flavor. You can find tempeh at many mainstream grocery stores here in the US. We hope you give it a try in this stir fry vegetables with tempeh: let us know what you think!

Related: What is Tempeh? A Guide to This Popular Meat Alternative

Our homemade teriyaki sauce

For these stir fry vegetables, we’ve seasoned them with our homemade teriyaki sauce. It takes literally 5 minutes to make, and is so worth making it at home! We’ll never buy storebought teriayki sauce again. It’s perfectly salted, and it also has no refined sugar. Being made with maple syrup makes it a naturally sweet sauce. Using the homemade sauce for these teriyaki vegetables makes them taste perfectly flavored: not too salty or too sweet. After having lots of Chinese takeout teriyaki vegetables growing up, the homemade teriyaki sauce takes these to a new level. No preservatives, MSG, and no refined sugar: just natural, delicious flavor.

Looking for more fast and easy dinner recipes?

In addition to our best stir fry vegetables with teriyaki, here a few more of our favorite fast and easy dinner recipes:

This recipe is…

This stir fry vegetables with teriyaki recipe is vegetarian, gluten-free, vegan, plant-based, and dairy-free.

Description

The best veggie stir fry out there! This stir fry vegetables with homemade teriyaki sauce is a favorite tasty and easy vegetarian recipe.

Ingredients

1 recipe homemade teriyaki sauce

1 8 ounce package tempeh

2 medium heads broccoli

3 bell peppers: red, yellow, and green

1 teaspoon fresh ginger root, minced

5 small green onions

1 1/2 tablespoons sesame oil

Kosher salt

Sesame seeds, for the garnish

Rice, to serve

Instructions

Make the rice according to the package instructions or our Instant Pot rice method.

Make the homemade teriyaki sauce.

Thinly slice the tempeh into rectangles. Cut the broccoli into florets. Dice the peppers into large chunks. Peel and mince the ginger. Thinly slice the green onion.

In your largest skillet, heat 1 tablespoon sesame oil over medium high heat. Add the tempeh in a single layer, sprinkle with a few pinches kosher salt, and 2 to 3 minutes per side until lightly browned. Remove from the pan.

Add 1/2 tablespoon sesame oil to the same skillet. Add the broccoli and a few pinches kosher salt. Cook, stirring constantly, for 1 minute. Add 1/2 cup water and continue to saute; when the water cooks out (about 1 minute), add the ginger, peppers, green onion, and another pinch of kosher salt. Saute until the vegetables are just tender, about 3 to 5 minutes.

Turn off the heat. Add the tempeh and teriyaki sauce and stir together until everything is coated with sauce. Taste and add a pinch or two of kosher salt as desired. Garnish with sesame seeds and serve with rice.

Keywords: Stir Fry Vegetables, Tempeh Stir Fry, Teriyaki Vegetables, Teriyaki Sauce, Vegetarian Dinner Ideas, Vegan Dinner Ideas, Plant Based Dinner

Source: https://www.acouplecooks.com/best-stir-fry-vegetables-teriyaki/

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jerrytackettca · 6 years ago

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Wonderful Egg Bacon and Nori Roll Ups with Avocado and Lettuce Recipe

Recipe From Pete Evans

A roll up, which may look like a sushi roll for some at first glance, is a great way to combine your favorite fruits, vegetables and/or meats. Roll ups can be eaten as a snack, a side dish or a light meal. There are different roll up combinations that you can try, but if you want something that’s delicious, light and healthy, check out this Wonderful Egg, Bacon and Nori Roll Ups With Avocado and Lettuce Recipe. These roll ups mix flavors from the East and the West.

This roll ups recipe comes from Pete Evans, with whom I worked to create the “Fat for Fuel Ketogenic Cookbook,” to be released this November 14. Make sure to stay tuned for this cookbook because it features appetizing ketogenic recipes that Pete and I have conceptualized, as well as information to help you switch to a ketogenic diet.

Ingredients:

6 free-range organic eggs

2 tablespoons coconut oil

8 rashers bacon, rind removed

4 toasted nori sheets

2 tablespoons mayonnaise

1 head romaine lettuce

1 avocado, sliced

Pinch of sea salt and freshly ground black pepper

Procedure

1. To make the omelets, crack the eggs into a bowl and whisk lightly until combined. Season with a pinch of salt and pepper.

2. Heat a 7-inch ceramic nonstick frying pan over medium heat and add 1 teaspoon of the coconut oil. Once the coconut oil is hot, pour in a quarter of the egg mixture and swirl the pan to coat the base with the egg. Cook for about 40 to 60 seconds or until lightly golden underneath and moist on top.

3. Slide the omelet out of the pan and onto a cutting board. Repeat with another 3 teaspoons of the oil to the remaining egg mixture to form four omelets. Set aside and cover to keep warm.

4. Place a nori sheet on a board or bamboo sushi mat. Lay one piece of omelet on top. Spread with 2 teaspoons of mayonnaise, then layer two pieces of lettuce, two rashers of bacon and a quarter of the avocado across the edge closest to you. Begin to tightly wrap the roll all the way to the end. Trim the ends with a sharp knife then cut into three pieces. Repeat with the remaining, nori, omelets and fillings to make four rolls.

This recipe makes 4 servings.

Preparation time: 6 to 10 minutes

Cooking time: 15 minutes

Reap the Benefits of This Wonderful Egg, Bacon and Nori Roll Ups With Avocado and Lettuce Recipe

Thanks to the different ingredients in this recipe, you’ll be able to taste fresh and savory flavors that complement each other well. The timeless combination of bacon and eggs gets a healthy upgrade from three green ingredients: nori, avocado slices and lettuce. You’ll not only be satisfied because of how these roll ups taste, but also because of the positive health impacts you can get from the ingredients.

Why Opt for Free-Range or ��Pastured’ Organic Eggs?

For this recipe, free-range or “pastured” organic eggs must be your top choice. These eggs come from chickens that were able to roam freely around a farm or backyard and were able to consume a natural diet. Free-range eggs are different from conventional eggs sold today, which come from concentrated animal feeding operations (CAFOs). CAFO animals are fed unnatural diets of grain, antibiotics and other substances, and cramped in small spaces that serve as breeding grounds for bacterial strains like Salmonella.

What makes free-range eggs a notch above CAFO-produced eggs is their superior nutritional content. These eggs, especially the yolks, contain omega-3 fats, protein, antioxidants like lutein and zeaxanthin and vitamins A, D, E and K. This abundance of nutrients is said to be a reason why egg yolks can be an ideal way to resolve common nutrient deficiencies, such as vitamins A, B6 and E, copper, calcium, folate and choline.[i]

Speaking of choline, egg yolks are one of the best sources of this B vitamin, which can potentially lead to health benefits like:

· Helping with proper cell membrane function

· Playing a role in nerve communications

· Preventing buildup of homocysteine in your blood

· Assisting with reducing chronic inflammation

Choline is also required to make the brain chemical acetylcholine, which is involved in storing memories, preventing birth defects like spina bifida and playing a role in brain development, making it an important nutrient for pregnant women.

You can tell if eggs are free-range or not by looking at the color of the egg yolk. Bright orange yolks are a sign that the eggs come from pasture-raised hens. Most people who raise backyard chickens aim for this color. On the other hand, dull and pale yellow yolks may indicate that the eggs are from chickens raised in CAFOs.

When buying eggs, make sure that they are antibiotic-free and raised by organic and regenerative farmers. Talk to a local farmer and try to get your eggs from him or her directly. You can also consider raising your own backyard chickens, but make sure to take note of zoning restrictions in your city and adjust accordingly, since requirements can vary depending on your locale.

If you live in an urban area, try visiting local health food stores, because they typically are the quickest way to find high-quality local egg sources. Farmers markets and food co-ops are another great way to look for good-quality eggs and meet the people producing them too. You can ask them how they operate and produce eggs, and inquire if you can tour their farm.

If you have no choice but to buy eggs at a supermarket or a grocery store, take extra precaution. Unfortunately there are loopholes that allow CAFO-raised eggs to be labeled as “free-range” and organic.” What you can do is check out the egg report and scorecard from the Cornucopia Institute. These findings ranked egg producers according to 28 organic criteria, and assist you in making an informed decision.

What Is Nori and How Can It Benefit You?

Nori is a type of seaweed that's often dried in sheets to make Japanese sushi rolls or Korean gimbap.[ii] It’s one of many sea vegetables available today, with others being dulse, arame (black), wakame (deep green), kombu and spirulina.[iii] At first, nori is deep purple or red, but turns bright green when toasted.

Nori is known to contain small amounts of bioactive vitamin B12. In fact, a 2001 British Journal of Nutrition study revealed that nori contains five different types of biologically active vitamin B12 compounds.[iv] As such, eating nori can be a good way for vegans to increase their vitamin B12 intake. Nori also has vitamins A, B1, B2, B3, B9, C, E and K, and minerals such as phosphorus, potassium and zinc. Other known health benefits of nori include:[v]

· Providing good amounts of protein, iron, iodine and dietary fiber

· Assisting with lowering cholesterol levels

· Helping improve bone health

There is a caveat linked to nori and other seaweed products, especially seaweed salads served at some restaurants: These salads often come pre-made in bulk from distribution companies and may contain harmful products like:

· High-fructose corn syrup

· Vegetable oil

· Hydrolyzed protein that contains monosodium glutamate or MSG

· Artificial color, such as yellow #4 and blue #1

· Genetically modified ingredients

Try to purchase organic nori and keep it dry in an airtight package, because of its tendency to absorb moisture from its surroundings.[vi]

These ‘Green’ Ingredients Can Boost Your Health

Two “green” ingredients in this roll up recipe are also loaded with important benefits:

· Romaine lettuce: This type of lettuce is one of four popular lettuce varieties. Romaine lettuce is well-known not just for its culinary uses, but also for its valuable nutrient content:[vii]

Vitamins A, C and K

B vitamins B1, B5, B6, B7 and B9

Dietary fiber

Molybdenum

Omega-3 fatty acids

Minerals like chromium, calcium, copper, magnesium, manganese, iron, potassium and phosphorus

When buying romaine lettuce, purchase organic varieties that have compact lettuce heads, are crisp-looking and have unwilted leaves and stem ends that aren’t too brown. Avoid lettuce with dark or slimy spots and/or brown or yellow discoloration on the edges of the leaves.[viii],[ix]

Wash and dry lettuce before storing in the refrigerator to eliminate excess moisture. When cleaning, remove outer leaves first, and with one slice cut off the bitter lettuce tips. Get the remaining leaves, chop to desired size and discard the bottom roots. Rinse the lettuce and pat dry. If you have a salad spinner, use it to remove excess water from the lettuce.

Do not store romaine lettuce near apples, bananas and pears, since these fruits are known to produce ethylene, a substance that can cause the romaine lettuce leaves to turn brown.

· Avocados: These fruits are an excellent source of nutrients such as fiber, potassium, folic acid, manganese, magnesium, copper, iron, zinc and phosphorus and vitamins A, B1, B2, B3, B5, C, E and K. Throughout the years, avocados have been hailed as a superfood, and it’s not surprising when you consider how they can positively impact your body.

To begin with, avocados contain almost no fructose,[x] and are abundant in healthy monounsaturated fats.[xi] They also are near the top of the Environmental Working Group’s “Clean Fifteen” list of fruits and vegetables known to carry very little pesticide residue,[xii] making these fruits a commodity you can buy straight from the supermarket. Avocados are also said to possess lipid-lowering, antihypertensive, antidiabetic, anti-obesity, antithrombotic, antiantherosclerotic and cardioprotective properties.[xiii]

Research also shows that the healthy fats in avocados may help maintain optimal cholesterol levels and reduce your heart disease risk. Lastly, avocados can help with satiety, making you feel full for longer. This can be good news for overweight people, because this can help with preventing unnecessary snacking.[xiv],[xv]

About Pete Evans

Pete Evans is an internationally renowned chef who has joined forces with Dr. Mercola to create a healthy cookbook that’s loaded with delicious, unique Keto recipes, ideal for people who want to switch to a ketogenic diet. The “Fat for Fuel Ketogenic Cookbook” will be released November 14.

Pete has had numerous noteworthy contributions to the culinary world. He has not only cooked for the general public, but he’s also cooked a royal banquet for the Prince and Princess of Denmark, a private dinner for Martha Stewart, and even represented his hometown at the gala GʼDay USA dinner for 600 in New York City. Pete’s career has moved from the kitchen into the lounge room with many TV appearances including Lifestyle Channel’s “Home show,” “Postcards from Home,” “FISH,” “My Kitchen Rules” and “Moveable Feast.”

from http://articles.mercola.com/sites/articles/archive/2019/02/10/egg-bacon-nori-roll-ups-recipe.aspx

source http://niapurenaturecom.weebly.com/blog/wonderful-egg-bacon-and-nori-roll-ups-with-avocado-and-lettuce-recipe

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jakehglover · 6 years ago

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Wonderful Egg, Bacon and Nori Roll Ups with Avocado and Lettuce Recipe

Recipe From Pete Evans

Ingredients:

6 free-range organic eggs

2 tablespoons coconut oil

8 rashers bacon, rind removed

4 toasted nori sheets

2 tablespoons mayonnaise

1 head romaine lettuce

1 avocado, sliced

Pinch of sea salt and freshly ground black pepper

Procedure

1. To make the omelets, crack the eggs into a bowl and whisk lightly until combined. Season with a pinch of salt and pepper.

3. Slide the omelet out of the pan and onto a cutting board. Repeat with another 3 teaspoons of the oil to the remaining egg mixture to form four omelets. Set aside and cover to keep warm.

This recipe makes 4 servings.

Preparation time: 6 to 10 minutes

Cooking time: 15 minutes

Reap the Benefits of This Wonderful Egg, Bacon and Nori Roll Ups With Avocado and Lettuce Recipe

Why Opt for Free-Range or ‘Pastured’ Organic Eggs?

Speaking of choline, egg yolks are one of the best sources of this B vitamin, which can potentially lead to health benefits like:

· Helping with proper cell membrane function

· Playing a role in nerve communications

· Preventing buildup of homocysteine in your blood

· Assisting with reducing chronic inflammation

What Is Nori and How Can It Benefit You?

· Providing good amounts of protein, iron, iodine and dietary fiber

· Assisting with lowering cholesterol levels

· Helping improve bone health

· High-fructose corn syrup

· Vegetable oil

· Hydrolyzed protein that contains monosodium glutamate or MSG

· Artificial color, such as yellow #4 and blue #1

· Genetically modified ingredients

Try to purchase organic nori and keep it dry in an airtight package, because of its tendency to absorb moisture from its surroundings.[vi]

These ‘Green’ Ingredients Can Boost Your Health

Two “green” ingredients in this roll up recipe are also loaded with important benefits:

· Romaine lettuce: This type of lettuce is one of four popular lettuce varieties. Romaine lettuce is well-known not just for its culinary uses, but also for its valuable nutrient content:[vii]

Vitamins A, C and K

B vitamins B1, B5, B6, B7 and B9

Dietary fiber

Molybdenum

Omega-3 fatty acids

Minerals like chromium, calcium, copper, magnesium, manganese, iron, potassium and phosphorus

Do not store romaine lettuce near apples, bananas and pears, since these fruits are known to produce ethylene, a substance that can cause the romaine lettuce leaves to turn brown.

About Pete Evans

from HealthyLife via Jake Glover on Inoreader http://articles.mercola.com/sites/articles/archive/2019/02/10/egg-bacon-nori-roll-ups-recipe.aspx

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dianeanddean · 7 years ago

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Low Carb Cheese Chips Recipe

This super easy home-made low carb cheese chips recipe is great for dipping into your favorite queso dip or salsa or eating as a snack when you get the late night munchies. They have that crunch you may have been missing and I promise, you won’t miss those high carb tortilla chips at all! You aren’t going to believe how easy they are to make. They are done in 15-20 minutes so if a craving all of sudden hits you, you won’t have to apologize to anyone saying “I’m sorry for what I said, I was hangry” because your cheesy chips will be ready to consume! Even if you aren’t doing a low carb diet, these are for everyone to make.

All you need for this recipe is your favorite shredded cheese and your favorite spices or seasoning to give them more flavor however, if you don’t have any seasoning at home they are just as good all by themselves. TIP: Parmesan cheese has a salty flavor alone so don’t go too heavy on the salt.

Grab a cookie sheet or muffin stoneware (my favorite). With the cookie sheet, you can cut the crispy cheese to look like tortilla chips once cooled and with the muffin stoneware or tin you will get cheese chips that are perfectly round.

It is not necessary to spray the bottom of the cookie sheet or muffin stoneware with an oil because the natural oils from the cheese is usually enough so that they don’t stick to the bottom. It doesn’t hurt if you do want to give a light spray of coconut oil or olive oil to ensure they don’t stick but it’s not necessary. I have done it both ways and they seem to pop out of the muffin stoneware a little better with a light spray of oil.

I have been using parchment paper a lot lately for baking and roasting vegetables. It helps with food not sticking to the pan and it is easier clean up!

Pre heat your oven to 350 degree Fahrenheit.

Simply spread the shredded cheese onto your cookie sheet then sprinkle your seasoning on top. Mix it around with your fingers so that the seasonings are well blended. I used a Mexican blend of shredded cheese here and decided to add a little chili powder seasoning and Spike, a great natural seasoning with vegetables with no added MSG.

If adding the cheese to the muffin tin or stoneware, you only need 1-2 tablespoons of cheese in each muffin holder. You don’t want much more than that or they will come out thicker than a chip. The thinner they are the more crunch you will get.

I used Parmesan cheese here.

I added a blend of Italian herbs to the Parmesan.

Bake for 15-20 minutes until they are golden brown.

Let cool.

For the cookie sheet cheese chips, you can break it up into bite size pieces and have all different shapes and sizes or you can trim the edges so they are straight then cut them with a knife or pizza cutter into triangles like tortilla chips. This way you can sample those edges that you just trimmed off! Nothing goes to waste.

Add your favorite low carb dip or salsa for a fast an easy snack. Dean eats these up so fast, I feel like I need to make a 16 ounce bag.

Parmesan Cheese Chips baked in muffin stoneware

It doesn’t matter if they are round or triangle or if they are Parmesan or cheddar, any way you you make these low carb cheese chips, they are just good to eat! 3-4 chips may fill you up quickly because of the low fat high carb ratio. Store the rest in a zip lock baggie for the next time you get a craving.

The post Low Carb Cheese Chips Recipe appeared first on Diane and Dean.

from Diane and Dean https://www.dianeanddean.com/low-carb-cheese-chips-recipe/

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