Cheddar Walnut Crisps

Kevinpa · 12-05-2006, 09:06 PM

I tried a half of a recipe tonight using

1/2 cup shredded cheddar
1/2 + 1/8 cup Kraft grateded parmesan
1/4 cup pecans
1 T fresh thyme leaves

I put all ingredients in a mini prep food processer and pulsed about 5 times.

I then spooned heaping teaspoons on a parchment lined cookie sheet and baked in a preheated 400 degree oven for 6 to 8 min until golden brown and crispy.

YUMMO!!!

Great recipe thanks.

BTW ....this made 18 crisps at 4 carbs for the entire batch.

Kevinpa · 07-02-2007, 07:48 AM

Bumping this great crispy very LC cheesy snack.

I used the following tweak this time and used a 3 1/2 inch muffin top pan.

It made 12 snacks total 4 carbs.

1/2 cup shredded 5 cheese mexican blend
1/2 + 1/8 cup Kraft grateded parmesan
1/4 cup pecans
1 T fresh thyme leaves

I put all ingredients in a mini prep food processer and pulsed about 5 times.

I then spooned on a muffin top pan and baked in a preheated 400 degree oven for 6 to 8 min until golden brown and crispy.

YUMMO!!!

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12-05-2006, 09:06 PM	#1
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	I tried a half of a recipe tonight using 1/2 cup shredded cheddar 1/2 + 1/8 cup Kraft grateded parmesan 1/4 cup pecans 1 T fresh thyme leaves I put all ingredients in a mini prep food processer and pulsed about 5 times. I then spooned heaping teaspoons on a parchment lined cookie sheet and baked in a preheated 400 degree oven for 6 to 8 min until golden brown and crispy. YUMMO!!! Great recipe thanks. BTW ....this made 18 crisps at 4 carbs for the entire batch.

07-02-2007, 07:48 AM	#2
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	Bumping this great crispy very LC cheesy snack. I used the following tweak this time and used a 3 1/2 inch muffin top pan. It made 12 snacks total 4 carbs. 1/2 cup shredded 5 cheese mexican blend 1/2 + 1/8 cup Kraft grateded parmesan 1/4 cup pecans 1 T fresh thyme leaves I put all ingredients in a mini prep food processer and pulsed about 5 times. I then spooned on a muffin top pan and baked in a preheated 400 degree oven for 6 to 8 min until golden brown and crispy. YUMMO!!!