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1
Preheat your oven to 400 degrees.
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2
You can buy already Cheddar, Monterey Jack and Colby finely shredded cheese by Kraft at the grocery store, however up here in northern Quebec where I live, they don't sell it.
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3
If you can't find finely shredded, buy a rotary grater from Startfrit- it does the trick perfectly.
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4
Once you have your cheese finely shredded, place small to medium sized mounds of it onto a non-stick cookie sheet- it must be non-stick for this to work.
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5
Place the cookie sheet into the oven and watch your cheese mound melt and start to bubble.
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6
You know they are done when they start to bubble more slowly and they look less moist in the center of the mound- this can take practice.
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7
Take them out of the oven when you think that they are done, and let them rest until they stop bubbling.
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8
Slide one off the sheet and see if it's texture is hard and crispy or if it still feels flexible, if it is flexible then pop the sheet back into the oven for another 30 seconds to a minute.
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9
These taste nice and crunchy and you store them in an airtight container on top of a paper towel.
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10
I eat them with my other recipe for shrimp dip- which is low carb when made with cream.
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11
o carbs for the cheese I use, look on your package of cheese for how many carbs your cheese contains per serving.
