Low-Carb White Cheddar Crisps with Rosemary and Black Pepper

• Vegetarian
• Gluten free

• Produce

  • 1 1/2 tsp Rosemary, Fresh

• Baking & Spices

  • 1 Black pepper, freshly ground

• Dairy

  • 4 oz Cheddar, white

Found on anediblemosaic.com

Description

Ingredients

• 4 oz (115 g) white Cheddar, shredded
• 1½ teaspoons minced fresh rosemary
• Freshly ground black pepper

Directions

• Preheat the oven to 350F; line 2 large baking sheets with parchment paper.
• 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.
• Bake until the cheese is starting to brown along the outside, about 9 to 11 minutes, rotating the trays once halfway through.
• Cool on the trays before removing (they’ll crisp up as they cool).
• I prefer to serve them within 2 hours of making them.