Pepperoni Chips

Well, I don't know about you, but we like pepperoni around here. We like it on our pizza, and my husband likes to just eat it as a snack. Here's a way to enjoy your pepperoni crispy-like... yum! I saw these on a few websites-- and there's a similar recipe on Food Network. This is another one that travels well to the movie theater.

Pepperoni Chips

Ingredients

• Pepperoni

Directions:
1. Preheat oven to 425 degrees F.
2. Lay the pepperoni on a baking sheet.
3. Bake the pepperoni for 8 - 10 minutes. The pepperoni will crisp up, and shrink quite a bit.
4. Once you take it out of the oven, soak up all the extra oil with paper towels.
5. Allow to cool, keep in an air tight container.

We enjoy these hot out of the oven (not too hot though). I have also tried this with some salami that we had, but it didn't turn out so well.  It crisped up only on the edges and stayed soggy in the middle. But the pepperoni works great every time. Oh, and I usually take them out of the oven about the time the "oil" starts to smoke.

Mock "Goldfish" Crackers

Looking for a good crunchy snack? The Food Network's George Stella had posted this recipe, and I took it and made it more my style. I plan to take these to the movie theater next time I go, so that I won't be tempted to buy popcorn! 


Mock "Goldfish" Crackers

Ingredients

·         2 slices American cheese, Gouda, Colby-Jack or any other cheese you happen to enjoy 

·         1/2 teaspoon onion salt

·         1/8 teaspoon chili powder

·         1/8 teaspoon Garli Garni

·         Low-carb salsa, as needed

 

Directions

Preheat oven to 400 degrees F.

Stack the slices of cheese and cut it into 16 small squares. Separate the pieces, and transfer them to a zip lock. Reserve some cheese. Add the onion salt, chili powder, and garli garni toss to combine. Arrange the 32 cheese pieces in 4 rows of 8, on a parchment paper-lined baking sheet, leaving as much space in between each as possible. (I often do not use any parchment paper, and just put the cheese on an un-greased pan, and they turn out just fine.)

Also put out the reserved spice-less cheese onto parchment paper lined baking sheet.

Bake both until well-browned and crispy, about 7 and 7 1/2 minutes. If they are soggy, put them back in the oven for a few minutes. (I find that my oven needs more like 10 minutes)

Cool the crisps and crackers completely before serving—as they cool, they'll crisp up. Store on the counter in an airtight container. 

Products used:

Garlic Festival Garli Garni 25 Oz. All Purpose Shake

Almond Thins

I was browsing the Low Carb Friends message boards looking for recipes and came across this one. This is one that I had to make because it sounded good... and besides I had just about 1 cup of almond flour left that needed to be used up! :) 


Almond Thins

1 cup almond flour
1 packet of Splenda
1 egg white
pinch of salt, garlic powder, & onion powder

Preheat oven 325. Mix ingredients well. Place mixture onto a well greased piece of tin foil. Spray a piece of wax paper with cooking spray and lay over top of mixture. Use a rolling pin to roll out to a cracker thickness. Gently remove wax paper. Sprinkle more salt on top if desired and press lightly into dough. Score with knife or pizza cutter into squares.  ( I cut 8 strips by 6 strips) Lay tin foil on rack in oven. Bake until golden brown about 10 minutes. Makes around 50 crackers.

There are about 10 net carbs for the whole batch. You can also vary the flavor-use ranch powder, ground bacon bits, season salt...


Overall, I liked them, but I think I need to add a bit more salt then I did. I put around 1/4 tsp... needs more then that. 


Products used:
Bob's Red Mill Almond Meal/Flour, 16-Ounce Packages (Pack of 4)
Splenda No Calorie Sweetener, Granulated, 1.2-Pound Bag