Manchego Rosemary Cheese Crisps

Cheesy crisps so light you can literally see pockets of air. The secret is in the cheese. I find the manchego cheese made from sheep's milk is the golden ticket.

LFG Manchego Rosemary Cheese Crisps

Cheese crisps are definitely a go-to alternative to crackers when you're doing the lectin-free thing. These are uber keto-friendly and taste amazing with the addition of fresh rosemary.


I've made and tested a lot of different cheese crisps made with many different kinds of cheeses. But I think we have a winner. Manchego cheese crisps up so light you can literally see the little air bubbles.


Real manchego cheese comes from Spain and is made from sheep's milk. It's made in the La Mancha region from special Manchega ewes. To be considered "official" Manchego cheese, it has to be aged at least 60 days, but no more than two years.


Manchego is a very popular cheese for its superb buttery texture, mellow herbal, and slightly nutty flavors. I LOVE IT! And, it's not one of those cheese that terribly difficult to find. I picked this wedge up at my local Sprouts, but I've also purchased it at my neighborhood "mainstream" grocer. Just look in the imported cheese case.


Making cheese crisps is about the easiest thing you can do in the kitchen. I used a panini press laid flat. But you could also use a regular old frying pan. You'll also need a fine grater. The sooner you get to making these, the faster they'll be in your mouth. Let's get to it!

The Recipe


LFG Manchego Rosemary Cheese Crisps

3 oz Manchego Cheese

1 Sprig Fresh Rosemary


Instructions:


Step 1: Grate the Cheese

Preheat the griddle to medium-high. Grate the Manchego very finely into a medium bowl. Chop fresh rosemary very finely. Add rosemary to the grated cheese and toss together.


Step 2: Fry the Cheese

Grab about 1/2 tablespoon of the cheese mixture at a time and drop it in a pile onto the hot griddle surface. Repeat until all the cheese is cooking. Watch closely as the edges begin to bubble. Once the centers are bubbling, flip them. I used a butter knife to flip the crisps. It takes a bit of a delicate touch as you could mangle the crisps if you're not careful. But you'll get the hang of it fairly quick.


You want the crisp to be a light golden brown. Too dark and the taste is off-putting.


Enjoy these with a dollop of ginger turmeric CocoYo, a cube of avocado, diced red onion, broccoli microgreens and an olive slice (pictured above). Or just eat them plain.


Pair with Prosecco, of course!