Happy St. Patrick’s Day! If you’re looking for a quick Irish-themed snack for today, check out these cheese crisps made of Kerrygold grass-fed Dubliner. I am impressed with the company and its commitment to healthy cows and grass feeding. I can’t eat a lot of this type of cheese, because it can be a migraine trigger. But in small amounts here and there it is okay for me.
I used their Dubliner cheese, which is fairly hard and dry like Parmesan, to create these quick crisps. They’re made with only three ingredients, and are ready to go into the oven in the time it takes to preheat. They’re great as a “cracker” with a warm bowl of soup, like my creamy potato and ham soup.
Required FTC disclosure: I was not compensated in any way to write this post. I just really love Kerrygold!
low-carb, grain-free gluten-free, vegetarian, low-sodium, reduced-sugar diets
vegan, migraine, or low-tyramine diets
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Irish cheese crisps
- 2 ounces cheese (Kerrygold Dubliner) finely grated
- 5 tbsp sunflower seeds
- 1 tbsp chives finely minced
- Preheat the oven to 425F/220C/gas mark 6.5.
- Line two baking sheets with parchment paper.
- Mix together the finely grated cheese, sunflower seeds, and chives in a bowl.
- Fill a tablespoon with the mixture and carefully turn it out onto the parchment paper, leaving a few inches in between each pile. The cheese will spread as it melts. Make sure the seeds are touching the cheese.
- Bake for 5 minutes, then cool on wire racks. Serve at once. Store in an airtight container if they don't all get eaten immediately.
- 35 calories
- 3 g fat
- 1 g saturated fat
- 1 g monounsaturated fat
- 1 g polyunsaturated fat
- 0 g trans fat
- 4 g cholesterol
- 30 mg sodium
- 22 mg potassium
- 1 g carbohydrate
- 0 g fiber
- 0 g sugars
- 2 g protein
- 1 Weight Watchers Points Plus