I used sliced Emmental cheese from the deli. I put the whole slice on a piece of parchment paper and microwave it for 1 minute (no drying out first). The cheese does not melt and spread out. What you end up with is a slice of cheese crisp the size of the slice you started with. Delicious. I made three last night and ate them as a side with the cheese burger I made.
Steve, I use American cheese slices cut into 9 pieces with crushed red pepper flakes on them. I don't refrigerate them. I microwave them on parchment paper for 60 seconds. Great snack.
This is a brilliant idea. Just made some Swiss cheese ones. (I am swiss 🙂). So good and easy! No more searching for parm rinds! I am going to get some smoked gouda to try. Thank you so much for this recipe.
I use about an ounce of shredded Mexican Blend cheese (not all brands work well), spread out evenly in a circle on parchment paper. I microwave the cheese 2 minutes 30 seconds, at 50% power. The result is a crunchy cheese crisp that I love. It took some experimentation to get the right combination of cheese, time, and power level. The best part for me is, it does not take two days! There is some oily residue, which I wipe off the parchment paper so I can make two more crisps for my afternoon snack.
A few weeks ago after your first video, I looked for the rinds but couldn't find any so we bought a wedge of parm and also the large fresh shreds of parm, I cut some of the wedge pieces up into little tiny cubes and I dehydrated them in my dehydrator for about 4 hours on like 80 degrees and those things were rock solid. When I microwaved them, the 60 seconds, they were a little puffy but also had some burnt to them. But instead of tossing the rest that I dehydrated, I put them in a ziplock baggie and put them in the fridge for a couple days, then i tried them again and to my surprise they worked! I guess getting a little more moisture into them from the fridge did the trick. As for the sheds I bought, this seemed to be the perfect thickness and they worked rather well also except they were not as puffy. And Steve, you don't have to explain yourself in your videos, there are a million youtubers out there and there is bound to be repeated content, but for someone like me...I don't watch all those others so when I see it on your channel it was the first time I ever saw it. 😀
I make awesome cheese crisps every week. The KEY is using ultra thin slice SHARP CHEDDAR which you can buy in the store sliced that why. Again the key is Sharp Cheddar. I cut each slice by quarters. Put on parchment paper for cookie sheet. Before I put them in I sprinkle them with every thing bagel I get from Costco. Temp at 250 degrees for about 20 min. Key is to wait until they are darker and will be very crispy when they cool.
I got my husband that exact same T-shirt, 🤣 Because it fits him so well, lol. I have never heard of the bit of drying the cheese in the fridge. I'll give it a try.
I don't think I've ever run into a recipe that called for enough Old Bay (or Cumin) for my tastes. Likewise, I don't recall ever thinking that I over did it with either one! 😁I usually just place small "piles" of various shredded cheese on a pan with parchment paper, then sprinkle on miscellaneous (whatever I grab) seasoning, and pop them into the oven until they start to brown around the edges. Never crossed my mind to "age" the cheese in the fridge for a day or two. (I can't plan that far ahead with snacks!) But, I WILL experiment with the microwave! Thanks Mr. Steve!
Wow. I never thought to let the cheese dry out. Great idea. I overbought cheese recently so here we go. Btw love the Kinders! You Keto the way I like to Keto. Keep those videos coming.
I usually use Pepperjack slices between parchment paper in the microwave for approximately 50 seconds (depending on thickness). After I take them out, I place on kitchen towel to reduce the oil. I like the idea of drying them first to reduce the oil.
Oh wow, thank you! This is an amazing idea! And now I REALLY want to try that Kinder's seasoning! We actually have some sliced havarti cheese already, so I may give that a quick try with extra drying time as per your suggestion below. Am also going to have to look around to see where one finds dill pickle flavoring.
I use Kinder's Buttery Steakhouse Seasoning on Salmon and bake or even broil (on lower rack) until 125° internal temp. AMAZING and better than any restaurant salmon. Great for salads with a Filet of salmon on top. 😋
Great video and I am sure (like you) that many others have tried different things. I will try the powder type you did with Everything Bagel. Also I n my air them with Ultra Thin slices of cheddar from Satgentos. Thanks you three!
Thin slices of sharp cheddar or parmeasan sprinkled with black pepper then baked or microwaved is my go to cheese snack. Pepper seems to balance the saltiness of the cheese. Love your content.
@@dixierapp592 havarti would work well, I think, but might require a couple of extra days to dry out due to the high moisture. Gouda would dry faster, but would probably lend itself better to a smoky seasoning or bbq rub.
Definitely going to have to get me some of that Kinder's seasoning and try making the cheese crisps. Loved Courtney's reaction to the mozarella stick experiment 😁
I happened to try with Munster... was a bit disappointed in the lack of monsters. But I also used a wire rack (for 2 days), no need to flip. And I used Garlic powder on half, be stingy with it!!! And Hot sauce smeared on the others. Works fine, but might not be any different than sprinkling chili powder (or old bay)
@@SeriousKeto It's not the radiation I'm worried about. If you baked them (which probably wouldn't result in the awesomeness), it would still cook out the nutrients. Just like pasteurization kills all the good pro-biotics in anything.
I cut Swiss cheese slices into 4 and put them in silicone muffin pans ….. bake in the oven @ 190C for 15 minutes, put them on a rack to cool. DELICIOUS 😋 They keep in an airtight container on the kitchen bench for weeks,……. If they soften at all just put them back in the oven for 5 minutes and they crisp up again. I have used other cheeses (Gouda, Havarti and tasty…….tasty was way too greasy, Gouda worked well as did the Havarti).
In Spain we "macerate" manchego cheese in olive oil. Is very strong but some like it. Also we envelop manchego cheese with rosemary, again, very strong in taste
The keto twins tried microwaving mounds of Cottage Cheese with seasonings. I think it might have been from another persons recipe. They came out pretty thin but I think they liked it.
@@esther.f.g I was wondering if the cottage cheese was blended with a little Xanthan gum or something similar if it would it form a better potato chip result? Potato starch?
I've been making crisps from Parm dried in the fridge about a week. Then I place the pieces on a plate and then microwave about a minute plus or minus...until they puff but barely so as to not burn them. :)
Have you tried shredding your own cheese and doing it? I normally just use my food processor and a silicone muffin pan for cheese chips to form circles. I always get oil from cheddar. For mozzarella sticks I usually partially freeze them then shred it in my food processor. I do it because it’s usually cheaper when I find it on sale 2.25 lbs for $6 and isn’t part skim milk so less carbs and the regular fresh mozzarella is expensive and I don’t know how it would shred. The shredded mozzarella melts well for other things I’ve tried it on, but haven’t tried it for cheese, possibly shredded Parmesan would make a nice crispy chip
I use block cheese sliced or cheese slices and sprinkle with popcorn seasonings you can find at grocery store. I place on parchment paper and bake in the oven. The cheese will release oil when baking. I'm gonna try your idea. Thanks!! 🧀
I've cut up Mozzarella sticks into coins - a little thicker than a nickel and nuked them. They melted nicely. I'll try your drying method to see if they can become crispy. You both seemed to like the Colby-Jack stick flavor, so I think I will try the drying method out on deli sliced Colby-Jack. Pepper-Jack sounds good, too! Thank you, Steve!!
safeway/albertson's ghost pepper slices stacked 2 deep microwave (covered) 2 minutes then eat. no aging required. want more burn (a lot more!) use stater bros carolina reaper same process.
Just a thought.....rather than drying out the sliced cheese in the fridge for 2 days.....does drying them out on the counter for 12 hours, flip, then another 12 hours on the counter.....would that work? Now, I am thinking that might make them too dry. So maybe 6 hr, flip, 6 hr.
I’m obsessed with cottage cheese crisps. Keto twins did it. I love them. I’m making more for my trip to Vegas. I made your cheese chips last year. They’re great. I can’t eat cheese much tho. You must’ve watched the video I did for these.
Now I'm craving cheese... I'll make the rest of the household traditional breakfast and I'll have cheese! PS: I'm curious. Have any of you had an excited fan meet you in a public place - ie. while shopping?
I still long for the days of hammering a 14oz bag of Doritos, Nacho cheese, until they futzed them, sour cream and onion, and favorite when they finally came out, sweet spicy chili. I was in great shape, excellent health, still am, just chose to go back to low carb, borderline keto for the obvious health benefits.
Something tells me those mozzarella sticks were low fat or had some other additives in them so they did not melt. fresh, regular fat mozzarella will melt much nicer than those did.
Different cheeses have different moisture levels and how well they retain moisture in general. You might try simple air (no heat) dehydration settings. As you know, the oil separates from the proteins with heat (from your Sodium Citrate in Cheese Sauce video), but that is also affected by the moisture level as well. I haven't confirmed this but I think that when you heat cheese too quickly, the water boils and causes the proteins to become hydrophilic (which probably means oleo-phobic), and they can't hold the oils anymore, so even after the water has boiled away, the oil has already been separated from the proteins, thus you get nasty oily chewy glop. However, if you can get the right amount of moisture to start out with, the oil doesn't separate as badly. Also, you might try experimenting with different power levels in the MO, or varying it over the length of cooking. Finding the right amount of moisture, heat level, and cooking time I think will be the main parameters to control for.
👋❤ Hi Steve, Beautiful Teri🌹 and Beautiful Cortney 🌹 OMGoodness Steve perfect timing. I have been SoOoo tempted to eat my husband's potato chips because I have been craving something crunchy. I wonder if you could maybe harden them quicker lol by baking them at a low temp. for a while. I Can't wait 2 days ago 😅 I'm gonna go try! Also I wonder how Swiss would do sprinkled with that onion powder 🤔 Good ole days with then funyuns Yum! Grace, peace, prayers, Big Tight HugS, Much ❤love, and holy KisseS to you all 😘😘😘 Ps.Package is arriving today 😁👍 Thank You❣
Steve .. thanks for this video .. meanwhile I have a question. .. I’m going into the hospital at the end of next month .. getting my 2nd knee replaced .. last time I went in I had somebody available to bring me meat and veg every night .. this time due to a job change I have nobody …. What kinds of self stable keto foods would YOU bring if you needed to feed yourself for 3 days to avoid hospital food .. im diabetic so I need to be careful .. please and thank you
I'd probably look at things like almonds and other low carb nuts, pork rinds, low carb bars, protein powder and a shaker bottle. That's just off the top of my head.
@@SeriousKeto thank you .. that’s what I was thinking .. but I might need to do nut butters instead of nuts cause dentures 🙄…. It would be a lot easier if they just stopped serving garbage … again thank you for taking the time to answer ❤️
2krazyketos have videos about Keto Bricks, which are 1000 calorie meal replacement bars. See this video: m.ruclips.net/video/G3hgBH89sRc/видео.html They have a link to the seller.
Left arm is "This is the way" in the Star Wars "galactic basic" alphabet. Right arm is "Don't let the bastards grind you down", a dog-Latin phrase that became popular amongst the allies in world war 2.
I used sliced Emmental cheese from the deli. I put the whole slice on a piece of parchment paper and microwave it for 1 minute (no drying out first). The cheese does not melt and spread out. What you end up with is a slice of cheese crisp the size of the slice you started with. Delicious. I made three last night and ate them as a side with the cheese burger I made.
Steve, I use American cheese slices cut into 9 pieces with crushed red pepper flakes on them. I don't refrigerate them. I microwave them on parchment paper for 60 seconds. Great snack.
Thanks, Ted, I willl have to try that!
I do that with the pepper jack slices
@@will2dmax1 I'll have to try that. Thanks.
I love American "Cheese"!! (be gentle)
This is a brilliant idea. Just made some Swiss cheese ones. (I am swiss 🙂). So good and easy! No more searching for parm rinds! I am going to get some smoked gouda to try. Thank you so much for this recipe.
Tried it too and my, they are crunchy and good!
I use about an ounce of shredded Mexican Blend cheese (not all brands work well), spread out evenly in a circle on parchment paper. I microwave the cheese 2 minutes 30 seconds, at 50% power. The result is a crunchy cheese crisp that I love. It took some experimentation to get the right combination of cheese, time, and power level. The best part for me is, it does not take two days! There is some oily residue, which I wipe off the parchment paper so I can make two more crisps for my afternoon snack.
I LOVE the opening shirt! Every man needs one.
A few weeks ago after your first video, I looked for the rinds but couldn't find any so we bought a wedge of parm and also the large fresh shreds of parm, I cut some of the wedge pieces up into little tiny cubes and I dehydrated them in my dehydrator for about 4 hours on like 80 degrees and those things were rock solid. When I microwaved them, the 60 seconds, they were a little puffy but also had some burnt to them. But instead of tossing the rest that I dehydrated, I put them in a ziplock baggie and put them in the fridge for a couple days, then i tried them again and to my surprise they worked! I guess getting a little more moisture into them from the fridge did the trick. As for the sheds I bought, this seemed to be the perfect thickness and they worked rather well also except they were not as puffy. And Steve, you don't have to explain yourself in your videos, there are a million youtubers out there and there is bound to be repeated content, but for someone like me...I don't watch all those others so when I see it on your channel it was the first time I ever saw it. 😀
Thanks for sharing your experiments
Wow! Thanks Steve and Terri! Sounds yummy!
ThankYou so much!
I love the "pre-made" but wow they're expensive. I love that you have an extra taste tester! Love that you tried more seasonings!
I make awesome cheese crisps every week. The KEY is using ultra thin slice SHARP CHEDDAR which you can buy in the store sliced that why. Again the key is Sharp Cheddar. I cut each slice by quarters. Put on parchment paper for cookie sheet. Before I put them in I sprinkle them with every thing bagel I get from Costco. Temp at 250 degrees for about 20 min. Key is to wait until they are darker and will be very crispy when they cool.
That's what I do as well. Sargentos has packaged ultra thin cheeses and cheddar is my fav
This is something I'm going to have to try! The fridge drying step was something I hadn't considered, but sounds like the key.
I got my husband that exact same T-shirt, 🤣 Because it fits him so well, lol. I have never heard of the bit of drying the cheese in the fridge. I'll give it a try.
Yum! Great ideas! Drying out in fridge is a really good idea. Another great video.
I don't think I've ever run into a recipe that called for enough Old Bay (or Cumin) for my tastes. Likewise, I don't recall ever thinking that I over did it with either one! 😁I usually just place small "piles" of various shredded cheese on a pan with parchment paper, then sprinkle on miscellaneous (whatever I grab) seasoning, and pop them into the oven until they start to brown around the edges. Never crossed my mind to "age" the cheese in the fridge for a day or two. (I can't plan that far ahead with snacks!) But, I WILL experiment with the microwave! Thanks Mr. Steve!
Awwww. Oh my gosh. I’ve never seen your wifey on your videos. She’s so adorable and nervous. ❤❤ She did a great taste test.
Can’t wait to try this. So thankful for your time testing these ideas! Just ordered the Kinders. ❤
Just made these Cheese Crisps!! Totally awesome. Will definitely be trying some flavor additives and different cheeses! Great job Steve!!
Like chaffles, this technique is ripe for experimentation. Have fun!
@@SeriousKeto I put a few of the refrigerator dried cheese strips in a baggie and made them at lunch time, nice and fresh. Thoroughly delighted!!
Wow. I never thought to let the cheese dry out. Great idea. I overbought cheese recently so here we go. Btw love the Kinders! You Keto the way I like to Keto. Keep those videos coming.
I usually use Pepperjack slices between parchment paper in the microwave for approximately 50 seconds (depending on thickness). After I take them out, I place on kitchen towel to reduce the oil. I like the idea of drying them first to reduce the oil.
Just ordered some of that Kinder's onion & jalapeño powder. Your test samples looked fantastic.
Oh wow, thank you! This is an amazing idea! And now I REALLY want to try that Kinder's seasoning! We actually have some sliced havarti cheese already, so I may give that a quick try with extra drying time as per your suggestion below. Am also going to have to look around to see where one finds dill pickle flavoring.
Here you go: amzn.to/3IA2CkQ
@@SeriousKeto thanks so much!!!
I use Kinder's Buttery Steakhouse Seasoning on Salmon and bake or even broil (on lower rack) until 125° internal temp. AMAZING and better than any restaurant salmon. Great for salads with a Filet of salmon on top. 😋
Very cool video, thank you Steve! Always appreciate your testing efforts.
Yum, yum & more YUM! Who needs those stinkin’ Jay’s potato chips 🤔 I just love the homemade cheese crisps Steve!
Great video and I am sure (like you) that many others have tried different things. I will try the powder type you did with Everything Bagel. Also I n my air them with Ultra Thin slices of cheddar from Satgentos. Thanks you three!
Thanks!
Thank you!
Good morning, Thanks for the video. Love the interaction with your family 😃 It's good to try different things. Have a good day 🙏🇺🇸 great shirt.😀
Thin slices of sharp cheddar or parmeasan sprinkled with black pepper then baked or microwaved is my go to cheese snack. Pepper seems to balance the saltiness of the cheese. Love your content.
Cheese and onion, classic flavour, cant go wrong. No way I can get the space to put those in the fridge for 2 days though :D
I have dehydrated cubed block cheese and it's very good. You do need to put on a solid tray to catch the fat.
So many flavors...so little time! Loved your experiments and I may have to try with some dill pickle flavoring. Thanks Steve!
Yeah, I think drying out a milder white cheese, then using dill pickle seasoning could be EPIC!
Oooo... now you're talking'!!! Time for a quick store run......
@@dixierapp592 havarti would work well, I think, but might require a couple of extra days to dry out due to the high moisture. Gouda would dry faster, but would probably lend itself better to a smoky seasoning or bbq rub.
Gouda and BBQ rub sounds amazing! I have a feeling that my refrigerator is going to be full of cheese trays this weekend🤣
That's the great thing about winter in Wisconsin, I just put the trays on a stand in my garage. No fridge space required.
Definitely going to have to get me some of that Kinder's seasoning and try making the cheese crisps. Loved Courtney's reaction to the mozarella stick experiment 😁
I got it at Sam's Club.
@@SeriousKeto Thanks
Very cool. I'm going to try some of this out this weekend. Great idea!
Another great video! Going to try drying them out first. Thanks!
Looks tasty. Thanks for posting.
Thanks Steve! Love em!
I happened to try with Munster... was a bit disappointed in the lack of monsters.
But I also used a wire rack (for 2 days), no need to flip.
And I used Garlic powder on half, be stingy with it!!!
And Hot sauce smeared on the others. Works fine, but might not be any different than sprinkling chili powder (or old bay)
HOWEVER! I'm worried that nuking them (or baking) might cook out the nutrients.
You know that a microwave oven uses the same "radiation" as your home wi-fi network?
@@SeriousKeto It's not the radiation I'm worried about. If you baked them (which probably wouldn't result in the awesomeness), it would still cook out the nutrients. Just like pasteurization kills all the good pro-biotics in anything.
I buy the pre sliced cheese at ALDI, and I put them in the microwave for about a minute, they turn out perfect everytime, right out of teh package.
I cut Swiss cheese slices into 4 and put them in silicone muffin pans ….. bake in the oven @ 190C for 15 minutes, put them on a rack to cool. DELICIOUS 😋 They keep in an airtight container on the kitchen bench for weeks,……. If they soften at all just put them back in the oven for 5 minutes and they crisp up again.
I have used other cheeses (Gouda, Havarti and tasty…….tasty was way too greasy, Gouda worked well as did the Havarti).
In Spain we "macerate" manchego cheese in olive oil. Is very strong but some like it. Also we envelop manchego cheese with rosemary, again, very strong in taste
Thank you
The keto twins tried microwaving mounds of Cottage Cheese with seasonings. I think it might have been from another persons recipe. They came out pretty thin but I think they liked it.
I wasn't thrilled with the results myself...
I tried but the results were not as expected and I even tried a second time with another Cottage cheese, not a win
@@SeriousKeto I tried their idea to use a fried flour tortilla as pizza crust, soggy mess.
@@esther.f.g I was wondering if the cottage cheese was blended with a little Xanthan gum or something similar if it would it form a better potato chip result? Potato starch?
Forget the potato starch.
I've been making crisps from Parm dried in the fridge about a week. Then I place the pieces on a plate and then microwave about a minute plus or minus...until they puff but barely so as to not burn them. :)
Gotta try these!! Terri... LOVE that hair color on you!!
Have you tried shredding your own cheese and doing it? I normally just use my food processor and a silicone muffin pan for cheese chips to form circles. I always get oil from cheddar. For mozzarella sticks I usually partially freeze them then shred it in my food processor. I do it because it’s usually cheaper when I find it on sale 2.25 lbs for $6 and isn’t part skim milk so less carbs and the regular fresh mozzarella is expensive and I don’t know how it would shred. The shredded mozzarella melts well for other things I’ve tried it on, but haven’t tried it for cheese, possibly shredded Parmesan would make a nice crispy chip
I use block cheese sliced or cheese slices and sprinkle with popcorn seasonings you can find at grocery store. I place on parchment paper and bake in the oven. The cheese will release oil when baking. I'm gonna try your idea. Thanks!! 🧀
I've cut up Mozzarella sticks into coins - a little thicker than a nickel and nuked them. They melted nicely. I'll try your drying method to see if they can become crispy. You both seemed to like the Colby-Jack stick flavor, so I think I will try the drying method out on deli sliced Colby-Jack. Pepper-Jack sounds good, too! Thank you, Steve!!
Fantastic idea! I nuke cheese and get it crispy but it's a mess with the oils. This is a win!
Another yummy looking video. Got to get me some cheese slices!!
Great video, I’ll be trying this soon.
Great job everyone!😀👍 Have a blessed weekend 💜 🙏 ✌️ 🌞💐🎶
I would think that powdered taco or buffalo wing seasoning would be good, too.
I laughed so hard through this entire video, it was so cute with your cute family. LOL
😊 thank you
I need that shirt and my coffee cup that says I have a spreadsheet for that! Have a great day everyone!
That would be a great shirt for those of us data geeks. 😆
@@SeriousKeto what can I say. Accounting is in my DNA. 😂
Love the t-shirt. Those look good. Thank you
Would love to see your take on the new cottage cheese chips
I haven’t had any that I felt were worth repeating.
Saw someone 🤷♀️ sprinkle a little bit of pork rind crumbs on his before microwaving
safeway/albertson's ghost pepper slices stacked 2 deep microwave (covered) 2 minutes then eat. no aging required. want more burn (a lot more!) use stater bros carolina reaper same process.
Just a thought.....rather than drying out the sliced cheese in the fridge for 2 days.....does drying them out on the counter for 12 hours, flip, then another 12 hours on the counter.....would that work? Now, I am thinking that might make them too dry. So maybe 6 hr, flip, 6 hr.
If you try it, let me know.
“Click that thanks button and buy me some more cheese!” 😂
Also, I love the shirt, and the recipe! Thank you.
I’m obsessed with cottage cheese crisps. Keto twins did it. I love them. I’m making more for my trip to Vegas. I made your cheese chips last year. They’re great. I can’t eat cheese much tho. You must’ve watched the video I did for these.
I have the same Mando shirt!
My cheese squares are in the frig drying now. Great idea.
I like shredded mozzarella with Italian seasoning
Now I'm craving cheese... I'll make the rest of the household traditional breakfast and I'll have cheese! PS: I'm curious. Have any of you had an excited fan meet you in a public place - ie. while shopping?
Pretty regularly. Which is surprising, given how infrequently I’m “out and about”.
Love that T-shirt 😂
My brother has a freeze dryer. Freeze dried cheeses are good. Pepper Jack and cheddar are my favorites.
I wish I had one, but can't justify the $$$.
I still long for the days of hammering a 14oz bag of Doritos, Nacho cheese, until they futzed them, sour cream and onion, and favorite when they finally came out, sweet spicy chili. I was in great shape, excellent health, still am, just chose to go back to low carb, borderline keto for the obvious health benefits.
Do you think if you dried the slices on a rack that you would not need to turn them over?
They will still probably curl up
Something tells me those mozzarella sticks were low fat or had some other additives in them so they did not melt. fresh, regular fat mozzarella will melt much nicer than those did.
Those are great ideas don't know if I can wait 2 days 🤣 cottage cheese believe it or not is good
Use a freeze dryer?
Buy me one?
Different cheeses have different moisture levels and how well they retain moisture in general. You might try simple air (no heat) dehydration settings. As you know, the oil separates from the proteins with heat (from your Sodium Citrate in Cheese Sauce video), but that is also affected by the moisture level as well. I haven't confirmed this but I think that when you heat cheese too quickly, the water boils and causes the proteins to become hydrophilic (which probably means oleo-phobic), and they can't hold the oils anymore, so even after the water has boiled away, the oil has already been separated from the proteins, thus you get nasty oily chewy glop. However, if you can get the right amount of moisture to start out with, the oil doesn't separate as badly.
Also, you might try experimenting with different power levels in the MO, or varying it over the length of cooking. Finding the right amount of moisture, heat level, and cooking time I think will be the main parameters to control for.
That is awesome 👌
I got excited when you said “one for each of us”.
👋❤ Hi Steve, Beautiful Teri🌹 and Beautiful Cortney 🌹 OMGoodness Steve perfect timing. I have been SoOoo tempted to eat my husband's potato chips because I have been craving something crunchy. I wonder if you could maybe harden them quicker lol by baking them at a low temp. for a while. I Can't wait 2 days ago 😅 I'm gonna go try! Also I wonder how Swiss would do sprinkled with that onion powder 🤔 Good ole days with then funyuns Yum!
Grace, peace, prayers, Big Tight HugS, Much ❤love, and holy KisseS to you all 😘😘😘
Ps.Package is arriving today 😁👍 Thank You❣
fun part is making chesddar cheese rings :D
Do you have to dry the cheese first?
Yes. Otherwise it won’t puff up.
Yum! 🎉
Yummy!!!
Omg blond Courtney. Love it
Steve .. thanks for this video .. meanwhile I have a question. .. I’m going into the hospital at the end of next month .. getting my 2nd knee replaced .. last time I went in I had somebody available to bring me meat and veg every night .. this time due to a job change I have nobody …. What kinds of self stable keto foods would YOU bring if you needed to feed yourself for 3 days to avoid hospital food .. im diabetic so I need to be careful .. please and thank you
I'd probably look at things like almonds and other low carb nuts, pork rinds, low carb bars, protein powder and a shaker bottle. That's just off the top of my head.
@@SeriousKeto thank you .. that’s what I was thinking .. but I might need to do nut butters instead of nuts cause dentures 🙄…. It would be a lot easier if they just stopped serving garbage … again thank you for taking the time to answer ❤️
2krazyketos have videos about Keto Bricks, which are 1000 calorie meal replacement bars. See this video: m.ruclips.net/video/G3hgBH89sRc/видео.html
They have a link to the seller.
@@eldenl1 thank you … but NO .. I’ve seen those keto bricks and I really don’t want to try one ..
😍🧀😍
Steve, I liked your experiment. A question for you. Can you tell me what your tattoos mean?? Just wondering
Left arm is "This is the way" in the Star Wars "galactic basic" alphabet. Right arm is "Don't let the bastards grind you down", a dog-Latin phrase that became popular amongst the allies in world war 2.
Has anyone tried cheese in a dehydrator?
💜🥰🤩🤗
Sir you look like Jack Vale
You're the second person to tell me that this week. 🙂
Thanks!
Than YOU!