Riddling over what to snack on a low carb diet or just need something to pass the time? Try making chips from cheddar. Cheese makes it taste better!

There are very strange places on Planet Earth. Harsh environments like deep undersea vents with nearly unbearable heat poised with chemicals where life would have been unimaginable, yet some weird creatures can make their cozy home there.

Similarly, startling but on the other way of the temperature scale there is the yet ice-covered fields of the Arctic where even cutie mammals like polar bears can make their living fairly easily without a drop of honey.

It seems that life can take root and thrive in the most unlikely places, be it in the real world or as it is nowadays, virtually. If we have the guts to dive deep into these worlds though, we do not only have a ride around the borders of life but around the borders of human culture, too.

Mind not to edge too close to deep cracks or spiraling stream of YouTube videos though. Tragedies are born not by big deeds but small wavering of mind at wrong moments.

It takes only a misplaced touch or click on a like button to get ourselves into excruciatingly long ad tasting session from the 80’s when the cheese industry started washing our brains about how cheese makes it taste better.

Well, it wasn’t really that hard as “Cheese really makes food taste better” only, we didn’t know about it. Certainly, we knew about -or could imagine- how pizza or large part of the Italian cuisine taste without the glorious cheese, but not many of us thought of sprinkling cheese into Chinese vegetable soup to make it taste better.

Well, at least for many of us who can tolerate lactose or milk protein in general. Let’s not forget that digesting milk is actually a quite recent phenomenon in human history developed primarily in those communities who were relied on cattle pastoring.

As milk and its derivates turned out to be nutritious enough to keep the population alive in times of famine, soon it spread across the population. Or rather those who didn’t have it, simply died of starvation and couldn’t pass their subpar genetics onto the next generation.

As cattle farming came to prevalence in many parts of the world, so came dairy production and lactose tolerance. Cheese came to be from being only a mean to preserve the nutrition found in milk as long as possible to its own rights.

Methods were developed to store, cure and flavor different cheese in various regions that offered a widely diverse selection for those crazily into cheese. Early production or delivery techniques weren’t perfect though, so not everybody could have access to exotic flavors.

Luckily, nowadays we don’t have to wear a white hat to be able to get fancy cheese onto our table. Thanks to science, even those who would burst into pieces could enjoy these delicacies by popping in a pill or two.

It seems that we really have a hard time letting things go once we got used to them. This is why we can’t let go of chips or as it is known in the UK crisps either.

They are not just too good to be left behind in life we turn our back on, but they are our friends who are always there when we need consolation. Sure, they don’t solve problems, but friends are for supporting us when we call our lawyers to solve the problems.

Unfortunately, chips are made of potato -or in a less lucky situation a dozen of other ingredients that have surely no health benefits- which is largely starch. This is a very inconvenient fact on a low carb diet but it is not the end of the world not even by a long shot.

As cheese has been used to flavor chips, we can use simply cheese to make our chips directly without missing much out on the experience. Sure, it’s a bit different and our brain won’t get too excited about it, due to the cheese low carb content, but we’ll still have a cheesy friend who will help us survive in times of need.

Ingredients:

7 oz / 200g Cheese (Cheddar, Edam, Parmesan…)
Optional spices:
- Paprika
- Garlic powder
- Onion powder

How to make Cheddar chips:

Grate the cheese. In this case some British Aged Cheddar, Edam and a bit of Parmesan just for fun.
Place parchment paper on a baking tray.
Portion the cheese out. This one is the Cheddar. Take into account that some cheese melt more than others but generally don’t spread more then double the size.
Continue in the next line. This one is the Edam.
Sprinkle some Parmesan on top.
Try mixing the Cheddar with the Edam and don’t forget the Parmesan on top.
Put them into a 400°F / 200°C oven until they melt completely for about 10 -15 minutes. Some like to wait until golden brown spots start to appear on them.
It seems that mixing the aged British Cheddar with the Edam then sprinkled with a tad bit of Parmesan provides the best looking results. They are also the tastiest.

Enjoy!

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