1. Preheat oven to 400 F 
     Line a baking sheet with parchment paper

2. Stack the slices of American cheese and cut into 16 very small squares. Separate the pieces, and transfer them to a small bowl

3. Add the salt, chili powder and garlic powder and toss to combine

4. Arrange the 32 cheese pieces in 4 rows of 8 on the parchment paper-lined baking sheet, leaving as much space in between each as possible.

5. Bake until puffed up, are well browned and crispy… about 7 to 7-1/2 minutes. If undercooked, they’ll be soggy so don’t be afraid to put them back into the oven for more time, if necessary

6. Cool the crackers completely before serving. They crisp up as they cool. Store in  an airtight container. They’ll keep for a few days… if they don’t get eaten up first.

Yield: 4 servings
Prep Time: 10 minutes
Calories: 110
Total Fat: 9 grams
Saturated Fat: 5 grams
Carbs: .5 grams
Net Carbs: .5 grams
Fiber: 0 grams
Protein: 7 grams

Borrowed from “Eating Stella Style” by George Stella

1. Preheat  oven to 325 F or 160 C

2. Put the sunflower seeds and  Parmesan in a food processor with the
s blade in place, and process until  the sunflower seeds are a fine
meal with almost a flour consistency. Add the  water, and pulse the
processor until the dough is well blended, soft and  sticky.

3. Cover your cookie sheet with a piece of baking parchment. Turn  the
dough out onto the parchment, tear off another sheet of parchment, 
and put it on top of the dough.

4. Through the top sheet of  parchment, use your hands to press the
dough into as thin and even a sheet  as you can get. Take the time to
get the dough quiet thin–the thinner the  better, so long as there
are no holes in the dough. Peel off the top layer  of parchment, and
use a thin, sharp, straight-bladed knife or a pizza cutter  to score
the dough into squares or diamonds.

*I used my rolling pin. I found it did a much better job than my hands*

5.  Bake for about 30 minutes, or until evenly browned. Peel off the
parchment,  break alone the scored lines, and let the crackers cool.
Store them in a  container with a tight lid.

YIELD: How many carbs per cracker? It will  vary with the size and
thickness of your crackers. I get abut 6 dozen, each  with just a
trace of carbohydrates, a trace of fiber, and 1 gram of protein.  But
you can eat the whole batch for just 13 grams of usable carbs.

Per Serving (excluding unknown  items): 125 Calories; 10g Fat (70.7%
calories from fat); 6g Protein; 4g  Carbohydrate; 2g Dietary Fiber;
4mg Cholesterol; 94mg Sodium. Exchanges: 0  Grain(Starch)4mg Chole
Meat; 1 1/2 Fat.

From : The AUSSIE Low  Carb Gourmet Tony Blakemore June 2003
e-mail _Tony@carb-lite.Tony@c_ (mailto:Tony@carb-lite.au.com)
web site  www.carb-lite.web si
Over 5,000 Low Carb, LC Diabetic, LC Kosher  Recipes