Creepy Cheese Curls
Net Carbs 2g
Makes 8 servings
|1-1/2||cups (6 ounces) shredded mozzarella cheese*|
|1/2||cup (2 ounces) grated Parmesan cheese|
|1||teaspoon chili powder|
|1||teaspoon black pepper|
|Nonstick cooking spray|
*Shred cheese using largest holes on box grater. If purchasing shredded cheese, look for "chef-style" cheese which is grated into larger than usual pieces.
- Place mozzarella cheese into colander with large holes; shake to separate large shreds of cheese from smaller shreds. save smaller shreds for another use. Transfer large shreds of cheese to medium bowl; add parmesan and toss to blend.
- Cut single slit in each green onion by running tip of paring knife down the length of each green top once. Slice green tips crosswise into thin ribbons and add to bowl with cheese. Add chili powder and pepper; toss gently.
- Coat medium nonstick skillet with cooking spray; heat over medium-high heat. Sprinkle about 1/2 to 1 tablespoon cheese mixture in single layer in skillet making lacy 2-inch circle. Cook 1 to 1-1/2 minutes until cheese melts and turns golden brown. Immediately remove from pan with thin metal spatula; cool completely on parchment-lined baking sheet. Repeat with remaining cheese mixture. Store in airtight container until ready to serve.
Cheese crisps are extremely hot and pliable when they are first removed from pan but become crispy and chewy as they cool. They are easily molded if draped over rolling pin instead of being cooled on cutting boards.
|Serving Size:||5 crisps|
|Total Fat||6 g|
|Saturated Fat||4 g|
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