10 Reviews of Mock Cheese-It Crackers

From: ~Bekah~

On Nov 18, 2003

These really are tasty and I LOVE cheese! But since it took me 3 tries to get it right, let me offer a bit of advise: 1) let cool on cookie sheet for about 2 minutes before removing. Silly me tried to take them off the sheets when they were still hot... does not work! 2) they will stick to paper towels some, I found waxed paper to work better. 3) definitally grab some sour cream, because they are heavenly with it! 4) I found that spreading the cheese out about 1/16 of an inch thick instead of making a little mound worked better for me, otherwise the middle was still not done when the edges were. 5) just a thought for those going low carb: I had one that really spread out, I bent it into a taco shell shape by accident when putting it on the wax paper. I was able to load this baby up with sour cream, salsa and some chicken! Tacos anyone? Thanks for sharing Maureen! I have to go make some more, because these were supposed to be my lunch tomorrow, but it seems they are already gone!

From: Always in the kitchen Connie

On Feb 18, 2007

I had so many problems with this recipe. I followed some of the comments about spreading out thinner, but they did not get crispy. I even baked one batch for 12 minutes and it was still oily and not crispy. I thought it may of been the cheese, (it was a 2% milk blend), so switch to a regular sharp shredded cheese. It was somewhat better, but still had to bake longer, and it still seemed oily. Would of been easier to have had a Cheese-it.

From: newspapergal

On Mar 28, 2005

These are tasty & easy ... but like Bekah, I had trouble getting them off the sheets. Once I did, they're good - but mine never "crisped." They stayed sorta bendable. DH & I enjoyed them well enough, but I'll likely just stick with regular slices of cheese ... Thanks.

From: ms_bold

On Sep 26, 2004

I make these with Fat-Free cheese and serve with my homemade fresh salsa. They are a winner every time. I haven't tried the sour cream, but bet that would be awesome as well.

From: Patchwork Dragon

On Jun 3, 2005

I make these in the microwave, but you can only make them one at a time! Put a piece of non stick baking parchment on a microwaveable plate and pile the cheese on top just the same as the oven recipe. Zap it on full power for as long as it takes to get crispy...it will vary according to your microwave, but it is always longer than you think it will be. Don't be tempted to take them out too soon as they won't crisp. You'll soon get used to the time it takes after the first couple. I usually just make a few at a time quite large ones and break them into pieces and put them into an airtight container to munch instead of potato chips.

From: mermaidmagic

On Mar 6, 2005

What a great snack ~ who needs Cheez-Its anymore? Thanks for posting

From: daggle

On Dec 30, 2006

These are great!! only thing i would suggest is to level out the cheese on the pan instead of heaping it.. makes it really crisp.. Thank you soooo much for the recipe!! Five stars all the way.

From: Chef #447983

On Feb 16, 2007

extremely quick, easy, and they DO taste like cheezit crackers!!

From: lovemyfam

On Feb 6, 2007

Very very good! Suggestion: Make sure you keep them a half dollar size, and sort of spread them out - that way they get crispier! Loved with salsa..mmmmm

From: Loves2Teach

On Jun 15, 2005

I agree that these are good. Mine never crisped all the way through either, but I liked them that way. Super easy snack! Thanks so much for sharing.