Low-Carb White Cheddar Crisps with Rosemary and Black Pepper
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Yield: 12 large crisps, 2 to 4 servings
Low-Carb White Cheddar Crisps with Rosemary and Black Pepper make a great addition to your New Year’s Eve festivities, and not just for low-carb eaters!
  • 4 oz (115 g) white Cheddar, shredded
  • 1½ teaspoons minced fresh rosemary
  • Freshly ground black pepper
  1. Preheat the oven to 350F; line 2 large baking sheets with parchment paper.
  2. Divide the cheese into 12 parts and arrange each in about a 2-inch circle on the baking sheets (6 cheese crisps per large baking sheet; each is about 1½ to 2 tablespoons of shredded cheese). You can make them smaller if you like, but you may have to reduce baking time. Sprinkle the rosemary and black pepper on top of each.
  3. Bake until the cheese is starting to brown along the outside, about 9 to 11 minutes, rotating the trays once halfway through.
  4. Cool on the trays before removing (they’ll crisp up as they cool).
  5. I prefer to serve them within 2 hours of making them.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/low-carb-white-cheddar-crisps-with-rosemary-and-black-pepper/