New Atkins Recipe: Chili-Cheese Crisps

Surprise! There are very few carbs in these savory cracker substitutes. Try them at your next party—they’re great paired with Speedy Spinach Dip and hummus. From The New Atkins for a New You Cookbook by Colette Heimowitz.

Phases 2, 3, 4
Almond meal provides a nutty quality to these crisps—and keeps the carb count down. Parchment paper makes it easy to transfer the unbaked crisps to the baking pan and also helps keep them from burning.

1 cup almond meal
4 ounces Cheddar cheese, shredded (1 cup)
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 tablespoons canola oil
1 large egg, slightly beaten
1 teaspoon chili powder

1. Heat oven to 350°F.

2. Combine almond meal, cheese, baking soda, salt, oil, egg, and chili powder. Using your hands, form into a ball.

3. Place dough between two sheets of parchment paper. Flatten and roll into a rectangle about 1/8 inch thick. Remove the top piece of paper and score the dough with a knife into 45 (1 1/2-inch) squares. Lift the dough, still on the parchment paper, onto a baking sheet.

4. Bake for 15 minutes. Remove from the oven and let rest for 5 minutes. Separate the crackers by cutting if necessary. Put back in the oven for 5 minutes just until crispy (do not overbake).

5. Cool crackers on the parchment paper. Store in an airtight container.

PER SERVING:
Net Carbs: 2 grams
Total Carbs: 3 grams
Fiber: 1 gram
Protein: 6 grams
Fat: 13 grams
Calories: 150

Makes 9 (5-cracker) servings

Active Time: 10 minutes
Total Time: 35 minutes

Variation: Italian Cheese Crisps
Phases 2, 3, 4
Prepare Chili-Cheese Crisps as above, but replace the Cheddar with 1 cup shredded Parmesan cheese (not the packaged grated version, which contains bitter anti-caking agents) and replace the chili powder with 1/2 teaspoon dried oregano, 1/2 teaspoon dried basil, and 1/4 teaspoon red pepper flakes.