DCL Recipes: Low Carb Cheez-It Crackers Featured

30 Apr 2016
DCL Recipes: Low Carb Cheez-It Crackers Amy Poore

Are you a snacker? If so, you know: It’s not easy to find a healthy, low-fat and low-carb treat to enjoy. This month, I’ve got a solution! These Low Carb Cheez-It® crackers are an excellent option as a go-to when you need something flavorful that won’t destroy your healthy eating plan. And this is easy - so no need to put off making because you can make these quickly. Summer is almost here...it's time to dial back all our unhealthy eating habits. It can be done without sacrificing tastiness. So, whether you need a snack as you catch up on the week's DVR shows or something to bring to the ballpark (these are great for sharing), give these crackers a try.

As always, bon appétit!

Low Carb Cheez-It® Crackers 

Package of sharp cheddar cheese slices 
Parchment paper 
 
Preheat oven to 275 degrees. 

Cut cheese slices into four quarters, place on a parchment lined baking sheet. 

Cook for 35-45 minutes or until crisp. 

When cool enough to handle, drain on paper towels. 

*Note: Can substitute with other cheeses such as pepper jack.

 

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Amy Poore

I am a newly married 34 year old southern girl. Pooreamy is a play on my name and really an oxymoron because my life is full, rich and happy. I’m an open book who loves to talk, share and hopefully help others with some of the things (actual items and wisdom) I have discovered and continue to discover over the years. I live in Tuscaloosa, Alabama, which is the home of the University of Alabama (Roll Tide!) and my Alma Mater.

I grew up on a farm in Cullman eating the best fresh country food you have ever tasted! I was an only child and because my mother and grandmother were both excellent cooks I never once worried about why it tasted so good or how to recreate it (I was kind of spoiled like that – never had to help in the kitchen). Now with my love of cooking, looking back I really regret not getting in there and learning a few tricks from my Mammaw. Luckily, I have my mom to pass on recipes and helpful tips but there are several things she never felt the need to learn either. I also believe that my raising had to do with the reason I love food – all kinds of food – as a child I had to have 3 bites of everything on my plate (Brussels sprouts, liver etc.) and I had to adamantly say I didn’t like it on three occasions to not have to ever eat it again. Needless to say, in the end, there were very few things that I didn’t like. Liver was one of them – I still don’t like it.

So……now I LOVE to cook and eat and I also like to share things. Blogging seemed to be a great way to do both. I hope you enjoy it as much as I enjoy doing it. Please feel free to make comments, suggestions and ask questions. I’ll do my best to answer them all. Y’all come back, ya hear!

Website: www.pooreamy.com/

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