Remember when I went all crazy and cut out ALL dairy?
Well, after Livie' last OGTT test, I realized something:
I CANNOT CONTROL WHETHER OR NOT SHE GETS TYPE 1 DIABETES.
Let me say that again...
I CANNOT CONTROL IT.
I'm not going all crazy and pouring cow's milk down their throats.We still do almond milk and daiya cheese and soy/coconut yogurt and ice cream. But I have loosened up and allowed dairy back into my house...mostly in the form of
Do I think cheese is good for you? Heck no. But neither is breathing our polluted air, using plastic products, watching TV or having a pancreas that doesn't work. So there ya go.
One of my girls' favorite cheese treats is something we call
They will literally sit on the couch and chant:
CHEESY CHIPS! CHEESY CHIPS! CHEESY CHIPS!
while waiting for these little gems to come out of the oven.
So, without further ado, here's the ridiculously easy, why-didn't-I-think-of-that recipe for
(from George Stella's Eating Stella Style Cookbook)
- Cheddar Cheese. I prefer Medium Tillamook. I don't know why but I think it makes superior cheesy chips
- Preheat oven to 400F
- Cut one slice of cheese into 16 small pieces. This is much easier if you buy the pre-sliced cheese versus the block. Each piece is slightly bigger than a nickel.
- Place cheese on baking sheet - line with parchment paper or not. Depends on how non-stick your backing sheet is.
- Bake for between 5 to 7 minutes. Ella is an expert at identifying the exact moment of when the cheesy chips are ready - right after they stop bubbling but right before they get too crispy
- Pull 'em out of the oven and immediately scoop them off and transfer them onto a paper towel. If you let them sit for too long, they will start sticking and then you'll be left with a big mess.
- Let your kids have at it.