LOW CARB MONTEREY JACK DIPPING CHIPS
Crispy, delicate Monterey Jack cheese chips, perfect for dipping or spreading.
Crispy, delicate Monterey Jack cheese chips, perfect for dipping or spreading.
- Carbohydrate 0.0272 g
- Cholesterol 3.56 mg
- Fat 1.2112 g
- Fiber 0 g
- Protein 0.9792 g
- Saturated Fat 0.76264 g
- Serving Size 1 1 Recipe (4g)
- Sodium 21.44 mg
- Sugar 0.0272 g
- Trans Fat 0.0625600000000002 g
- Calories 15 calories
Step-by-step
- Preheat oven to to 375°F (190°C).
- Spray a cookie sheet with nonstick cooking spray.
- Spread a piece of parchment paper over the cookie sheet.
- Drop 1 1/2 tsp (7 mL) of grated cheese on the parchment paper – about 4 in a row, to leave enough space for the chips to spread.
- Bake about 10 minutes, or until golden on the edges and pale in the center.
- Allow them to cool completely before removing the chips.
- They will be very hot immediately out of the oven.
Most cooks err by leaving cheese crisps in the oven until they turn uniformly brown, triggering bitter protein scorching. Monterey Jack melts rapidly due to its high moisture and fat content. As heat applies, water evaporates and milk solids undergo the Maillard reaction, developing complex savory compounds. Fine grating ensures uniform fat distribution and prevents greasy pooling.
Spread small mounds precisely four inches apart on parchment paper over a greased cookie sheet. Bake at 375 degrees Fahrenheit for approximately ten minutes. Watch for golden edges paired with pale centers. Pull them immediately at this stage. Allowing the chips to cool completely on the pan lets the butterfat resolidify, transforming a pliable melt into a rigid, shatter-crisp structure.
Over-baking introduces harsh sulfur notes as casein proteins degrade. If chips lack rigidity after cooling, store them sealed in the refrigerator, then re-crisp them the following day for four to five minutes in the hot oven to restore structural integrity.
