Cheese Crisps

I've been convincing myself to start a blog for over a year now. Every time I make the decision to do it, I find my creativity lacking. See I couldn't find the right name. I wanted something catchy. Something clever. Something that didn't seem like every other blog out there. I would sit there and stare at the page to create a blog, willing myself to come up with this awesome name...
Never. Happened.
So here we are, almost 1 year later, and I have a name. See, I have this obsession. It all started this one time I went to a Mexican restaurant. I didn't want salsa, so I ordered queso dip. Game over. I could eat this everyday.
I'm always looking for healthy alternatives, but I can say, I have not found 1 thing that can replace good 'ole chips and dip. I've tried red pepper slices, celery, zucchini slices, basically anything that is carb free. I can do those gluten free chips, but see I've been trying to go 100% Paleo for almost a year as well. And I can never satisfy these cravings without eating some real chips and dip.
After searching on Pinterest and giving up, I decided to make some artichoke dip. I found a recipe on a blog and start making it. As I scroll down I find a recipe for Zero-Carb Homemade Baked Cheese Crisps on Joyful Abode's blog. After making these, I may have found a good substitute! I know they are high in fat, but we are supposed to embrace the fat in the Paleo lifestyle right?

Zero-Carb Homemade Baked Cheese

Shredded Cheese (any amount, depends on how much you want to make!)
parchment paper

Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper. Drop a teaspoonful of the cheese on the paper leaving about 1 or so inches between each pile.

Bake for 5-7 minutes. Let them cool on a wire rack or cool plate. Or you could just lift the parchment off of the cookie sheet and let it cool on the counter. 

They should be crisp by the time they cool!