Free The Low-Carb Diabetes Solution Cookbook by Dana Carpender

tempting and filling finger foods, and let everyone nibble.
    Most of these make fabulous party foods, too. The word “diet” will not cross your guests’ minds.
CHEESE CRACKERS
    You can do this with “real”—i.e., unprocessed—cheese, and it will come out crisp and delicious. But there’s something about the deluxe processed American that puffs up in a remarkably cracker-y way.
    1 slice American cheese—the deluxe stuff
    YIELD: 1 serving 70 calories; 6 g fat; 4 g protein; 0 g carbohydrate; 0 g dietary fiber per serving
    Coat a microwavable plate with nonstick cooking spray, and lay the cheese on it. Microwave for 60 to 75 seconds. Let it cool a minute or so, peel it off the plate, and eat. If you’d like more cracker-y-size crackers, cut the cheese into quarters before you nuke it.
NACHO CHEESE CRISPS
    Here we have proof that the flavor of processed snack foods does not lie in the carbs. Cheesy-spicy-crunchy good!
    1 cup (115 g) shredded Cheddar cheese—with no additives
    1 / 2 teaspoon garlic powder
    1 / 2 teaspoon onion powder
    1 / 4 teaspoon cayenne, or to taste
    YIELD: 4 servings 116 calories; 9 g fat; 7 g protein; 1 g carbohydrate; trace dietary fiber per serving
    Put the shredded cheese in a bowl and sprinkle the seasonings over the top, tossing as you go.
    Coat a microwavable plate with nonstick cooking spray—I used a salad-size plate. Put about 1 / 4 cup (30 g) of cheese on the plate, and nuke on high for 2 to 3 minutes, or until you’ve got a crispy disk that looks sort of like an orange surface of the moon. Let it cool a minute or two, loosen it from the surface of the plate by sliding a knife underneath, and cook another batch. I had to respray the plate between batches.
PEPPERONI CHIPS
    Got a crunchy craving? I love these pepperoni chips! Dip them in whipped cream cheese. They’d be good crumbled over a salad, too.
    1 ounce (28 g) pepperoni slices
    YIELD: 1 serving 141 calories; 12 g fat; 6 g protein; 1 g carbohydrate; 0 g dietary fiber per serving
    Lay your pepperoni slices on a microwavable plate, and nuke them for 60 to 90 seconds, or until crisp. That is all.
CHICKEN CHIPS
    Every time I mention Chicken Chips online I get demands for the recipe. As you can see, it’s super-simple. If you love crispy chicken skin, this is the ultimate low-carb snack.
    Chicken skin—however much you have on hand
    Salt, to taste
    Preheat oven to 350°F (180°C, or gas mark 4). Spread your chicken skin flat on your broiler rack. Throw in any chunks of fat, too. Bake them until they’re brown and crisp, at least 20 minutes. Season them with salt to taste.
    I have no way of knowing the exact nutrition count on these, since I can’t find a listing for just chicken skin. Nor do I know how much of the fat in them cooks out, exactly. I know they’re high in fat, and also in gelatin, which is very good stuff. I have my local specialty butcher shop save me 10 pounds (4.5 kg) or so of skin at a time. (Here’s a shout-out to the Butcher’s Block in Bloomington, Indiana—you guys rock!) Then I freeze it in sandwich-size resealable plastic bags; they hold just about enough to cover the broiler rack.
    Don’t forget to pour the rendered chicken fat into a jar for cooking! That’s schmaltz, one of the most beloved fats in Jewish cuisine.
BUTTER-CINNAMON CRISPIES
    For everyone who misses cinnamon graham crackers, cinnamon rolls—cinnamon anything. I know it sounds odd, but try these. They really are remarkably good.
    3 tablespoons (45 g) butter
    2 to 3 tablespoons (30 to 45 g) powdered erythritol *
    1 / 4 teaspoon ground cinnamon
    3 1 / 2 ounces (100 g) plain pork rinds or skins
    * Alternative Sweeteners
    2 to 3 tablespoons (3 to 4.5 g) Splenda
    2 to 3 tablespoons (6 to 9 g) Stevia in the Raw
    YIELD: 5 servings 169 calories; 13 g fat; 12 g protein; trace carbohydrate; trace dietary fiber per serving
    Preheat oven to 350°F (180°C, or gas