Before I say anything else, please understand that this treat is fantastic for both the healthy recreational user, as well as those of us with Diabetes. However, if you are allergic to nuts or any other of the ingredients, make sure you adjust the recipe accordingly.
OK, that being said, here’s the story…. All credit for these goes to my wife of over 30 years. All I did was this write-up, and eat them. One of the things I miss the most being diabetic, is crunchy carb-filled snacks like crackers and chips. Knowing this, my wife set out on a path to find something I could enjoy that wouldn’t drive my blood-glucose numbers crazy. These CannaCrisps were the answer to my dreams, and I hope some of you will enjoy them as well. Four of these CannaCrisps only have a total of 1 Gram of Carbohydrates! So here we go…
There are only five ingredients in these, and the last one can be left off if you don’t want to get stoned. This recipe will make approximately 30 wafers, but you can adjust the amounts as needed. Here’s everything you’ll need.
2.5 Ounces Aged Sharp Cheddar Cheese - Grated
2.5 Ounces Parmesan Cheese – Grated (Do not use pre-grated, it will not work!)
2 Ounces Walnuts – Coarsely Chopped
2 Tablespoons Finely Chopped Fresh Thyme, or One Tablespoon Dried
1 Teaspoon Dry Sifted Kief (Adjust according to liking.)
You’ll also need the following.
A Cheese Grater (I loved the ones at Olive Garden, so I “borrowed” one)
Parchment Paper (This is a must. No non-stick trays.)
Paper Towels
Baking Sheet
Preheat your oven to 400 degrees and set the rack at the middle level. These should be baked only one tray at a time.
Line two trays with Parchment Paper.
Grate the cheeses and combine them in a small bowl. Mix well, but do not destroy the texture.
Drop the cheese mixture by rounded teaspoonfuls onto the lined baking sheets. Leave about an inch between them. Slightly flatten the cheese mixture with the back of a spoon.
Sprinkle the top of each cheese circle with a little of the walnuts, thyme, and kief.
Bake one sheet at a time for about 5 to 7 minutes or until the crisps are thoroughly bubbling and the edges are golden brown.
Let them stand for a few minutes then slide off the parchment and onto paper towels.
Reuse the parchment for the next batch.
Store at room temperature, layered with the same parchment, and serve at room temp as well.
When reading this it seems like a lot of steps. However the entire process is about 10 minutes from start to finish. (Not including veg and flower time for kief)
Edit 6/4/07: Here's a bit of additional info we found out that should help a bit... I thought we were loosing a bit of strength in the cooking process. When I mentioned it to my wife, she initially said " shut up and be glad I slave over a hot stove for you" OK, she was only kidding. She tried to mix the kief into the cheese mixture a bit and that seemed to help. Now she sprinkles it on just a minute or so before she takes them out and they are recognizably stronger. It seems that some of the resin was being vaporized in the cooking process. Hope this helps.
ENJOY! PD
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