Normally when people visit I spend a lot of time cooking. My mother, however, is on that $^%$&#&*# Atkins diet. I allow that she has been extremely successful on it and has lost a lot of weight in the past year, and I'm very proud of her. And she's not on the all-bacon version, either - vegetables do work their way onto her plate - so I'm not (as) worried about her arteries. But her low carb Atkins diet makes it much harder for me to cook for her.
We had some friends over the other night. They got truffled flatbread and Jarlsberg bacon puffs. But for my mom, I made these low carb cheese crisps. It's one of the easiest cheese recipes you'll find. All it takes is a hot nonstick pan, some shredded cheese, and a spatula. Completely Atkins-friendly, and completely delicious.
This works with any kind of shredded hard cheese. The exact cooking time will vary based primarily on how much water the cheese contains, so watch the pan carefully. And make sure you turn on the fan - pan-fried cheese makes smoke.
- Shredded cheese (e.g. parmesan, romano, Jarlsberg)
Scattering a generous pinch of shredded cheese for each, make three or four small circles of cheese in the pan. You want the cheese spread out, not piled high - this will make the crisps lacy and thin. When the edges start to brown (about 30 seconds), carefully flip over each circle with a thin spatula. Cook another 20-30 seconds, then remove the crisps and let drain on the paper towels. The crisps will - um - crisp up as they cool.
Serve at room temperature.