Easy cheese "crackers"

For the toddlers and the low-carbers, from my very smart cousin Leslee:

Cheese chips with all the taste, none of the guilt!  Place 4 slices of Kraft American Cheese (I use 2% milk) on a piece of parchment paper.  Microwave for 3 minutes.  Watch it bubble and boil!  Smell the cheesy goodness!  When done, let it cool for a minute and break into chip-size pieces.  Mmmm!

Irrelevant aside: only now, as an adult, can I remove the plastic wrapping from a Kraft single without tearing it. Ah, the benefits of age and manual dexterity.

Tags: Feeding kids, Kraft singles, Low carb

Comments

[carol]

four slices in a pile or apart?

[AJ]

My first attempt at full power with 1 slice of Kraft fat-free American bubbled off the plate early in the process. My second attempt was on a larger plate with 4 slices at half power for 3 minutes. The cheese bonded with the parchment. The bits I managed to rip off the parchment (maybe a third of the total cheese) could best be described as the remains of a dessicated deflated balloon. Tough and chewy.

Maybe Cousin Leslee could share a few more details on her technique. Is fat-free cheese no good? Use a bowl? More power? Longer time?

[AJ]

OK, I was able to peel away the cheese after the whole thing was stone cold, but I still suspect the consistency I'm producing is not the same thing Cousin Leslee is enjoying.

[Liz]

You could do the same thing in the toaster oven (on broil) on a piece of foil with a slice of cheese. Heck, you could go all out and use a real cheese like cheddar (sorry, I can't stand American "process cheese food" as it says on the label).

Cheese toast is a staple in our house, and often a little bit of cheese drips off the edge of the bread onto the tray. Once it has cooled it forms the same quality that is described above. Might be a little easier to control the melting then in the microwave too.

[Parent Hacks Editor]

AJ: I have opened a tech support ticket with cousin Leslee. Watch this space.

[Nicole]

Kraft American is not actually cheese, but "cheese food". Just FYI.

[Leslee]

All microwaves are different...it probably takes a little experimenting. Mine has the turntable; others may cook unevenly. Try lowering your power setting to 80% or 90%, or several seconds less.

It never sticks to parchment paper! But I use 2%, not fat-free. I like the toaster over suggestion...now I just need a toaster oven!

[Mike]

AJ, I think you're thinking too much like a parent, when what's really required is a kraftsingles-centered approach.
Yes, you must think like a cheese, AJ. How would YOU feel? Why reduce to an orderly little cracker when you can have a "meltdown" and bubble and broil on the microwave floor?
Do not blame the cheese! It's behaving in a developmentally appropriate manner from the sound of it. Instead, put your arm around your cheese slices and ask how you can work through this challenge together - you and your singles on one side, the problematic moltencheesefoodgoo on the other. :)
Okay, apologies in advance for all that. In the middle of this rather challenging day with my 3 year old, this thread cracked me up but good. Maybe now, after this cool down period, I'll be able to peel HIM off the kitchen floor. Now where'd that little cracker run off too? sigh.

[Marla]

Mike, LOL :D

[Barb]

You can make cheese crackers with other kinds of cheese, too. I think Parmesan is a favorite of some low-carbers. Try different cheeses and for different lengths of time.

You can also make salami "crackers", too! A few on a paper-towel covered plate, microwave for a minute, and let them cool. Reminds me of pepperoni pizza without the pizza. :D

[Susan]

As a side tip, I have discovered those "Crum-believable" cheese crumbles are the perfect finger food for my 9-month-old, who is learning how to self-feed. I'm pretty sure they're real cheese, too.

Susan @ Working Moms Against Guilt
http://www.WorkingMomsAgainstGuilt.com

[Hmgbrd]

Buy a silpat. Available in gourmet store. You will never have to buy parchment again.

[kween]

You can peel the plastic wrapper off the cheese without breaking it? How do you do it?