Low-GI Baked Cheese Crisps (Diabetic-Friendly "Cheez-It" Style)
Sign in to rate this recipe
Make this recipe your way, free
Chef Jeff can adjust it for your diet, swap ingredients or change the servings. Free account, no credit card.
Ingredients
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
- 2
In a bowl, mix shredded cheddar and Parmesan with spices until evenly combined.
- 3
Drop heaping 1-tablespoon mounds of the cheese mixture onto the baking sheet, spacing about 2 inches apart. Slightly flatten each mound with the back of a spoon to a 2–2.5 inch round.
- 4
For a Cheez-It-style shape, press a small dimple in the center of each and optionally poke one small hole with a skewer.
- 5
Bake 5–8 minutes, watching closely. Remove when edges are golden-brown and centers look set (they crisp further as they cool).
- 6
Let crisps cool on the baking sheet for 5 minutes, then transfer to a rack to finish crisping.
- 7
Sharp cheddar gives tangy umami; Parmesan adds nuttiness and extra crispness. Smoked paprika and garlic powder create a savory, slightly smoky profile similar to flavored cheese snacks.
- 8
Makes about 18–24 crisps (depending on size). Serving suggestion: 6–8 crisps (about 30 g cheese) as a snack — portion mindfully.
- 9
Essentially zero digestible carbs—minimal impact on blood glucose. Protein and fat from cheese slow digestion; portion control recommended to manage calories and saturated fat. Pair with raw veggie sticks for added fiber and volume.
A crunchy, savory cheese crisp that mimics Cheez-It snacks but with zero added refined carbs—pure cheese and spices baked until lacy and crisp. High in protein, virtually no carbs, portion-controlled, and great for blood-glucose friendly snacking.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
- In a bowl, mix shredded cheddar and Parmesan with spices until evenly combined.
- Drop heaping 1-tablespoon mounds of the cheese mixture onto the baking sheet, spacing about 2 inches apart. Slightly flatten each mound with the back of a spoon to a 2–2.5 inch round.
- For a Cheez-It-style shape, press a small dimple in the center of each and optionally poke one small hole with a skewer.
- Bake 5–8 minutes, watching closely. Remove when edges are golden-brown and centers look set (they crisp further as they cool).
- Let crisps cool on the baking sheet for 5 minutes, then transfer to a rack to finish crisping.
Flavor profile explanation
-
Sharp cheddar gives tangy umami; Parmesan adds nuttiness and extra crispness. Smoked paprika and garlic powder create a savory, slightly smoky profile similar to flavored cheese snacks.
-
Makes about 18–24 crisps (depending on size). Serving suggestion: 6–8 crisps (about 30 g cheese) as a snack — portion mindfully.
Nutrition facts (approximate per 30 g serving — AI generated, not guaranteed accurate)
| Amount per serving | |
|---|---|
| Calories | 120 kcal |
| Total Fat | 10 g |
| Saturated Fat | 6 g |
| Cholesterol | 30 mg |
| Sodium | 360 mg |
| Total Carbohydrate | 0–1 g |
| Dietary Fiber | 0 g |
| Total Sugars | 0 g |
| Added Sugars | 0 g |
| Protein | 8 g |
| Calcium | 200 mg |
| Iron | 0.1 mg |
| Potassium | 20 mg |
Type-2 Diabetic Friendly explanation
- Essentially zero digestible carbs—minimal impact on blood glucose. Protein and fat from cheese slow digestion; portion control recommended to manage calories and saturated fat. Pair with raw veggie sticks for added fiber and volume.
A great diabetic-friendly option. Publish it so others managing diabetes can find it too!
