Crispy Cheese Bowl Microgreen Bites Recipe

Inspired by the famous Keto friendly Crispy Cheese Chips recipe, this super yummy Crispy Cheese Bowl are made to satisfy your cravings for that crispy and savoury potato chips. Fill it with a little goodness of Greek Yogurt and load it with healthy microgreens for extra flavours, not so guilty after all. On the taco shape filling, the mild flavour of Microgreen Red Russian Kale balance out the slight spicy flavour of Microgreen Mustard, the fancy colours also make this dish so lovely. On the bowl shape filling, the Microgreen Swiss Chard Red has a mild earthy flavour somewhere in between Beet and Spinach, maybe a little sweeter, to add another layer of flavour on these snacks.

Grow your nutrient-rich microgreens for this recipe:

Grow with love, cook with joy, eat hearty! More than just salad and garnish, we help make everyday food delicious with microgreens. Even we do make salad, we don’t make bland salad. Microgreens are so nutrient-rich, their nutrient content is concentrated that means they often contain higher nutrients than the same quantity of their matured counterparts. Each microgreen has their very own unique characteristic and taste that can turn into various dishes with different experiences. We try our best to pair them with the food combination for maximum impact, a selection of delicious recipes ideas that you can easily make at home. You will be amazed by how microgreens can elevate the presentation, flavours and sensations of your dishes. Start your exploration of our Crispy Cheese Bowl with Microgreen Bites recipe now! Moreover, it’s so fun and easy to grow your own microgreens, freshly harvest from kitchen counter top to your meals, it cannot get any fresher than that. It’s fairly easy to grow Microgreen Mustard and Red Russian Kale and they do well in both growing medium on soil and water. Microgreen Swiss Chard do better on soil growing medium and they are intermediate to difficult level to grow.

Ingredients

1 cup shredded Cheddar Cheese
1 cup shredded Parmesan Cheese
1 teaspoon Smoked Paprika
1 cup Greek Yogurt
1 cup Microgreens (We use Microgreen Red Russian Kale, Microgreen Mustard and Microgreen Swiss Chard Red)

Methods

Preheat the oven to 180c.
Mix Shredded Cheddar Cheese, Parmesan Cheese and Smoked Paprika in a bowl.
Taco shape method: Lined cookie sheet / parchment paper on an oven tray. Scoop and arrange cheese mixture in a round small heaps. Bake for 7-10 minutes, or until golden brown. Remove from oven and let it cool down for 1-2 minutes. Remove the chips and shape them into taco shape while its warm, the shape will set when its completely cool down. Fill centre with a teaspoon of Greek Yogurt and top it with Microgreens of your choice (Here we use Microgreen Red Russian Kale and Mustard)
Bowl shape method: Fill muffin tray with cheese mixture, bake it for 7-10 minutes, or until golden brown. Remove from oven and use a spoon to gently press the middle of the mixture to the sides and push the sides up higher, so you get a nice bowl shape. The shape will set with its cool down completely. Fill centre with a teaspoon of Greek Yogurt and top it with Microgreen of your choice (Here we use Microgreen Swiss Chard Red)

Notes:

Filling substitute: You can swap Greek Yogurt with cream cheese, or even make a Dip or Guacamole to fill it up.