Those Crunchy Keto Popcorn Homemade Moon Cheese or Cheese Pops as some would call them is the best Keto Snack you will ever need for your Movie Night. Those Low Carb Popcorn made from only 1 ingredient, extra simple and easy to make is fully Grain-Free, Gluten-Free, perfect for Diabetics, and especially lovers of Cheese.
For the Full List of Ingredients and comprehensive Instructions, please see the Recipe Card below, with a Print-Out Option as well. Before jumping to the Recipe, please note that all the information in the Whole Post contains HOT AND HELPFUL RECIPE TIPS. We try and answer all your questions to guarantee a perfect Recipe every time.
Missing Popcorn?
Learn everything about Popcorn, Keto Popcorn, Carbohydrates content of each, How To Make Low Carb Popcorn as well as Tips and Tricks to get the Best Ever Keto Snack.
Keto Movie Snack
To continue packing for your Keto Movie Night, following identical steps and just replacing the type of Cheese and a bit of imagination, you can have our Low Carb Keto Goldfish, that will blow your mind in an instant.
Let us not forget one super simple recipe made with only 1 ingredients, our Extra Crunchy and Crispy Keto Chaffle Chips.
Keto Popcorn Alternatives for a Movie Night
Following those, comes our Oven Baked Keto Cheese Chips, Cheese Bacon Nachos, Cheese Puffs or Sesame Keto Crackers, Fried Cheese Balls and you are more than ready and fully prepared. I can assure you everyone around the Movie Theater is going to be extremely jealous of your Snacks. Believe me.
Keto Popcorn as Toppings
I have to admit our recent addition to our Movie Basket collection.
We started packing our Crispy Garlic Keto Croutons with us everywhere. They are supposed to be used as an accompaniment or Keto toppings for the soups or salads, but we just love them so much as a Keto Snack. Without anything. And a great alternative for the movies as well.
Add those Keto Popcorn on top of our Low Carb Roasted Tomato Basil Soup and I tell you. Marvelous. So perfect.
They do give you the satisfaction we all have been craving in our Low Carb lifestyle and them being Keto means you can eat and eat and snack all the time.
The crispness and crunchiness will blow your mind and you will eat the first lot in like 2 seconds.
This recipe has made it on our Top 10 Best Low Carb & Keto Recipes of 2018.
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To define popcorn is pretty easy.
Popcorn is a pure dried Corn Grain Kernel, whereby heating it to a certain temperature, the little moisture left inside the kernel pops and bursts the dry part of the grain into a beautiful popcorn.
This is the exact process, I have been following for our Keto Popcorn, just with a different Keto Ingredient – Cheese.
When starting Keto Lifestyle, most of the people try to replace their favorites. And it is mostly Snacks. They try to transform any snack whey love into a Keto Snack.
The exact same goes for Popcorn. As it is a must snack for a Movie night and loved by almost everyone, questions start arising.
Can I eat Popcorn? Maybe in smaller portions? Is Popcorn Keto? Does popcorn have carbs? How much popcorn can I eat on Keto? Can you have Popcorn on Keto?
They start researching and when realizing real Popcorn is not Keto, they start looking for some alternatives. And that’s where my recipe comes in.
Real Popcorn is not Keto at all. Look at what they are made of.
Corn and only Corn. Even if it puffs, it is still corn. Would you ask if corn flour is keto? For sure not. It is pure Carb. Well 75% carb. So for sure not.
To answer the question if Popcorn is allowed in Keto is not easy.
To me it is not allowed since the only ingredient it contains is a CORN.
Corn is a Grain and all of our Keto Recipes are Grain-Free.
On the other side, you have people, who follow Low Carb Diet or not so strict Keto and are counting carbs more as looking at from where those carbs came from.
They believe a few pieces of real popcorn is ok.
To stay Keto approximately 20g of Carbs a day is allowed.
1 cup of Popcorn contains approximately 6g of carbs.
The decision is up to you.
Since real popcorn contains only Corn, which is very high in Carbohydrates, you should really take it out of your meal plan. Movie or not. Snacking or not.
Popcorns contain 78% of Carbohydrates.
In 100g of popcorns, 78g are Carbs.
In one Cup of Popcorns, which is approximately 8g, over 6g are carbohydrates.
With your allowance of roughly 20g of carbs to stay in Keto Lifestyle, I would really suggest to avoid it fully.
One cup is nothing at all and you are going to be craving even more of it and hungry double than before.
To give a bit of comparison to the previous question, here are the Keto Popcorn Carbs.
1 Serving, which is approximately 25g (cheese is much more heavy) or 1/4Cup contains 0,4 grams of carbs.
And yes, you are reading this right. 0,4g.
I would say, not even that, as it is only Cheese.
Let us forget Popcorn and concentrate on enjoying the best ever Keto Popcorn.
It is extremely addictive and delicious. Immediately the next day, I had to prepare another batch and that is what I am gonna do today for all of you.
Moon Cheese
If you do buy from time to time Moon Cheese, this could be a perfect replacement, but with a completely different price.
We love Moon Cheese as well and when I see it in the shop, I do it occasionally. But get surprised all the time with the highest price. I either forget how expensive they are and promise myself to never buy them again.
Our Keto Popcorn
The cheapest and easiest way is to make your own Homemade Keto Popcorn.
Following our steps, it is a bit time consuming the first time, since you have to wait for the cheese to dehydrate a few days, but then in just mere 3 minutes, it is all done.
Because truly, you can make them at home anytime. And add to it, you will not use any preservatives to keep them fresh.
Can cheese be left on the kitchen counter?
After so many people asking the same question and me doing lots of research, I can confidently answer, it is OK.
Yes, It is perfectly ok to leave the hard cheese out of the fridge for days even months for some.
Is it ok for the cheese to be sitting out of the fridge for a few days?
In Italy for example families, never place hard cheese into the refrigerator. All of the cheese (except soft types) are left on the kitchen counter or Kitchen Pantry.
As per USDA, you should have no worry at all. Just make sure we are always talking about Hard Cheese.
What type of cheese can you use for Keto Popcorn?
To make Keto Popcorn, you can use almost any type of Hard Cheese you desire.
It really depends on your taste preference and what you have available.
Some cheeses take longer to dehydrate than others.
My favorite is Gouda, but I have also tried to make Keto Cheese Pops with Cheddar Cheese and made a great Low Carb Keto Goldfish Crackers.
To name just a few of the types of Cheese best for Keto Popcorn are:
- Provolone Cheese
- Cheddar Cheese
- Asiago Cheese
- Emmental Cheese
- Parmigiano – Reggiano Cheese
- Gouda Cheese
- Edam Cheese
- Colby Jack
- Muenster Cheese
- Monterey Jack
- Swiss Cheese
What seasoning can you add to Keto Popcorn?
To season or flavor, your popcorn is
Once the cheese is cooled and dry, any seasoning will not stick to it anymore.
Therefore I would suggest lightly spray it with butter or oil as a base and then add your favorite seasoning and toss it in the bowl.
Season them with:
- dried spices like garlic, onion,
or paprika - popcorn butter seasoning
- Cajun spices
- Everything Bagel Seasoning
- Black pepper
- Cayenne pepper
- Brown Sugar Substitute
- Mushroom powder
- Cinnamon
- Nutmeg
- Pumpkin spice
How do Keto Popcorn – Moon Cheese taste like?
To describe how those Low Carb Popcorn or Cheese Pops Taste like you have to read below.
Frankly, I can not describe it better as one of my readers, Leanne.
So sit down and enjoy:
“Hi, I MADE it!! Cheese popcorn!! Wow!! It’s absolutely amazing. If you close your eyes and pop them in and munch & munch I would swear I was eating popcorn! The great difference is there no carbs and no husks from corn kernels that stick in your gums and between your teeth. With this popcorn, it’s just glorious munching! I bought a small package of kraft medium cheddar cheese slices and I just cut them into tiny squares.
When I opened the oven I was amazed at how they looked. It was like the air had become injected into each tiny piece and they were crispy and crunchy. Before I scooped them into the small serving bowls I sprinkled them with hickory smoke powder. Which added a lovely taste addition to the cheese. I highly recommend it and next time I will try sprinkling on some ranch powder that I have. I think any type of flavor sprinkling would be lovely or of course, the next thing will be to try various kinds of hard cheese. What a lovely snack to serve for a movie night having various types of cheeses to pick from.”
Leanne – our reader
First Bite Keto Popcorn
For the first time, you do have to wait a bit, but then as you will fall in love with them, all you have to do is cut every day a few pieces. In that way, there will be always at least 1 tray left to make straight when you need it. And it really takes only 3 minutes for your Moon Cheese like pops ready.
And I have to say, I got my mum hooked to those. Every time I talk to her, she has to tell me how perfect and popular they are. She makes them now almost every week and says they are perfect in the evening when she needs just something tiny, but still healthy.
Keto Popcorn Collection
Another addition: you can pick whatever cheese selection you want. It just needs to be hard cheese.
You can actually make a Keto popcorn collection for a party. Not a bad idea. I will do it next time.
This recipe is really easy and you will not regret trying it.
If you manage not to eat them immediately, they are even better the next day.
And cost wise? Much much cheaper then any Cheese Pops you buy in the supermarket if you find some.
Homemade Moon Cheese
This could be also called Moon Cheese Keto Recipe.
What do you say?
As we all know, there is almost everything we can come up with as a low carb version.
Well, one thing is a bit difficult.
And if you wanna know more about Cheese, you get a perfect description.
The Best Keto Popcorn Recipe
Full Recipe for Low Carb Cheese Pops:
You can use any hard cheese. I would suggest cutting it into slices and then make it into small squares since it will dry better. The first time we made it, I had to keep it much longer to dry, since even after 48 Hrs it was not fully dry.
I also have to add that some friends tried it as well in the dehydrator to fast up the process. Just make sure, you place the cheese on parchment paper and set it onto the lowest temperature. Otherwise, the dehydrated cheese will melt completely and fall to the bottom.
How to make Keto Popcorn or Homemade Moon Cheese?
Equipment needed:
- Baking Tray
- Parchment Paper
- Kitchen Paper Towel
Ingredients needed:
Hard Cheese
*Exact measurements are listed in the recipe card below.
STEP BY STEP INSTRUCTIONS ON HOW TO MAKE THE BEST EVER KETO POPCORN
First Step: Cut the Cheese
Pick one of the hard cheese. Read above more on what types are the best.
Cut into slices, then vertically into long strips followed to cutting them into squares.
Have a look at the exact size and thickness on the video for the best result.
The thinner the squares are, the
Second Step: Spread and store
Once all of the cheese is cut, spread it onto the baking tray with Parchment paper.
You do not really have to spread it as uniform as I did, but make sure they do not touch each other.
Again, they will dry faster if cheese pieces have got some space in between each other.
Once all of the pieces are spread, cover it with the paper towel to make sure dust does not catch on top during the dehydrating process.
Place the whole tray in your Kitchen Pantry or Kitchen counter (away from family nibblers) for a minimum of 48 hours. I tend to keep it even for 3-4 days.
Third Step: Oven pop
Once the cheese is fully hard, rock hard (if you are not sure, leave it a day longer), place it into the fully heated oven for 3 minutes. Once you start to see the cheese pops, your Keto Snack is ready.
Do not leave it in the oven longer, as once the cheese will start to darken, it burns and the taste is not pleasant.
Fourth Step: Enjoy
Enjoy and start cutting new lot for next batch
TIPS AND TRICKS Keto Popcorn:
- Equal size – try to cut the cheese into an equal size. This will make sure, the cheese will be dried all at the same time and will pop in the oven at the same time as well.
- Oven fully heated – Make sure the oven is fully heated before you place the cheese in it.
- Paper Towel – Covering the cheese with a paper towel, blocks dust to catch during those few days of drying. It also helps dearly against all of the family nibblers. If you do not see what it is, you do not really touch it. If it is open – everyone takes a piece from time to time until you are left with nothing at the end of those few days. (my own experience)
- Drying time – Drying time really depends on so many factors. The way you cut the cheese, the size, the thickness, type of the cheese, time of the year, location you live in. Most important – cheese must be really hard, almost rock hard for it to pop. If you feel that it is not really hard, leave it 1 day longer. Nothing will happen even after 3-4- days longer.
FREQUENTLY ASKED QUESTIONS AND ANSWERS
Can you use a dehydrator for making Keto Popcorn?
A dehydrator would definitely help to cut the time, but you would still have to wait for 8-12 Hrs for it to dry. The main purpose is that the cheese needs to be completely dry and hard. Otherwise, it will not pop in the oven.
As an example is experience, one of our reader Sandra had:
Do not use a dehydrator to faster dry the cheese. I did the lowest setting and the cheese melted, fell through the holes, and made a big mess of my heating element on my dehydrator. I am now in the process of drying the cheese on the counter. Maybe if you put parchment on the racks but I think the cheese will still melt in the heat and not stay cubed.
Sandra – our reader
How big should you cut Cheese into for Keto Popcorn?
The best size I have experience with is to cut the cheese into slices and those into squares.
The best is to have a look at the video I have made. There you see the exact thickness as well as size for the best Keto Popcorn.
If the cheese is cut into squares, it probably is a bit thick and might need to fully dry a few days longer.
How thin are the Keto Popcorn slices supposed to be?
The thinner you cut them, the faster the cheese will dry properly.
I also made it a few times with slices of cheese, which were then cut into shapes. So really as thin as you can. If tiny squares, let it dry longer.
How do you store Keto Popcorn?
Once all of the Kto Popcorn is cooled down, place them into the air tight container or a Mason Jar and store in your Kitchen Pantry or Kitchen counter for weeks or even months.
As an experiment, I have a box of Keto Popcorn in my Kitchen Pantry for already 6 months and every month I take a piece to try.
Those Keto Popcorns are still perfectly hard, crispy, crunchy and perfectly tasty.
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How to make Low Carb Popcorn or Cheese Pops?
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Crunchy Keto Popcorn Homemade Moon Cheese
Equipment
Ingredients
- 1 Cup Hard Cheese
Instructions
- Cut hard cheese first into slices and then into small squares (I have used Gouda)
- Place it on a baking sheet covered with parchment paper and cover with a napkin
- Keep it on a kitchen top for 48 Hrs
- Heat up the oven to 200 C (392F)
- Place the cheese in the oven for 3 minutes
- Bon appetit
Video
Notes
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
If you are still looking for some Low Carb products, visit our recommended site on Amazon, which we participate in as affiliates. Just click on the image below and all will be revealed.
And if you still need some other snacks type recipe this Zucchini chips one might be the answer as well.
But if you need more Cheese snacks, here they go. All are perfectly easy to make and taste unbelievably good.
Keto Cheese Snacks
The ultimate Keto cheese snacks we regularly enjoy and love!
Would placing the cubed cheese in a dehydrator cut down the drying time needed for this? What does drying the cheese do?
Dear Rachel,
A dehydrator would definitely help to cut the time, but you would still have to wait for 8-12 Hrs for it to dry. The main purpose is, that the cheese needs to be completely dry and hard. Otherwise it will not pop in the oven.
Hope it helps a bit with clarification. Do let me know if you need anything else. I have made this already quite a few times, so hopefully can help.
Have a great day
Zuzana
Hi, I’m just wanting to check the 292F? Is that right? In the video I thought the temp given was 240 degrees. Thanks so much, I’m looking forward to making these. I have purchased the moon cheese which the cheapest I’ve found was $3.69 for 2 oz.
Dear Gloria,
The temperature is 200 Celsius or 392 Fahrenheit. Make sure the oven is fully heated before you place the cheese in it. And also the cheese must be really hard for it to pop. If you feel that it is not really hard, leave it 1 day longer. Nothing will happen even after 3-4- days longer.
Hope it will all work.
Do let me know
Zuzana
Could you use shredded cheese to cut some of the prep work out? Or would they be too small? Does it “pop” out or stay the same size when you cook it?
Dear Joni,
I would not suggest using shredded cheese at all. Most of the once you buy, contain starch to keep the cheese from going bad. Also, it would be pretty small for the cheese to pop. The small bubbles form and therefore it is a bit bigger as before going into the oven.
Hope that helps.
Zuzana
where i am cheese would go rancid left out has anyone tried the dehydrator method?
Has anyone tried blue cheese crumbles or goat cheese crumbles, anything already crumbled? There is so much labor otherwise, I would be eating the cheese as I cut and they are SO HIGH in calories!
Dear Marge, that’s what I thought as well, but once you start cutting, it takes quick and you will not eat it because you would not want to spoil the hard work. Or at least that was in my case. But to your second question about cheese crumbles. Most of them are made from soft cheese and would not work here. It must be a hard cheese for it to be able to harden fully to later pop in the oven.
This looks interesting. I’ll have to try it after the holiday when I have time. Do you flavor it with anything like popcorn butter seasoning? After seeing And making jalapeño cheddar cheese crisps Recipe, I used smoky Gouda and slice of jalapeño as experiment and found that Gouda doesn’t spread out and melt! Just gets crispy edges. I really like it – like crackers. I am curious now if without jalapeño slice on top maybe it would puff up when baked….. and eliminate some dry time! I bake them at I think 375 for about 12 minutes when I do them with a fresh jalapeño slice on them. Edges get crispy and middle stays softer because of the jalapeño.
Dear Laura,
Of course, you can add any seasoning you want. I would do it once the cheese is hard. This takes only 3 minutes in the oven, but cheese needs to be really dry to be able to pop.
With Chips recipes, you bake the freshly grated cheese or freshly cut cheese. So there is no drying process and probably that is the reason, why they do not crisp properly. It is also a bit different taste, although we love them either way.
Hope it helps.
Have a great day
Zuzana
Is it ok for cheese to be sitting out of the fridge for 2 days , won’t it go bad?
Dear Lucy,
It is not a problem at all. I would just suggest to cover it with a tissue or a napkin, so it does not collect some dust in those days. I had it also for 4 days and have read somewhere that cheese could be left apparently up to 14 days. So we are really safe here.
Have a great day
Zuzana
Dear Lucy,
I have not, but any hard cheese would do. the whole point is, that the cheese needs to be completely hard to be able to pop in the oven, once it is placed under the heat.
Have a great day
Zuzana
Have you tried it with a cheese other than gouda?
I’ve done this with cheddar, asiago and emmentaler and it’s worked with all three. Some cheeses take longer to dehydrate than others, but that’s the trick.
Dear Tyler,
This is a great update. Thanks for this.
Zuzana
Looks great! Which cheese do you prefer?
Dear Lori,
I have used Gouda so far, but any hard cheese would do. It really only depends on what cheese taste you like the most.
Zuzana
Thanks so much! We tried some aged Gouda and some fresh Gouda. The aged seems like it might be ready faster than the other!
Mine melted. Does that mean I did not leave it out long enough? Or does that mean my oven was too hot?
Dear Lori,
I guess the cheese was not dried enough. Maybe cut it into thinner pieces, so it will take quicker to dry
Zuzana
This looks so delicious, ca not wait to try your recipe. Have you tried to dry it out using oven (not heated) or refrigerator for 48 hours, I am Leary leaving out for that long
Dear Donna,
I am sorry but not, I have not tried it to dry it in the oven. But should be ok as long as it is at a very low temperature. Same will be a dehydrator. You can try it.
Have a nice day
Zuzana
What are other hard cheeses we can use? I don’t want to buy the wrong kind of cheese. ? ? ? Thanks.
Dear Barbara,
You can try for example Parmigiano, Gouda, Edam, Ememntal etc.
Zuzana
How long will these stay after cooked?
Dear Tami,
As per our experience, they are the best the next day. I would say few days not closed, or then in a proper airtight container. Otherwise, they do get hard and chewy again after a week or longer.
Hope that helps
Zuzana
Thank you! I will be making mine later this morning, can’t wait to try them!
I was excited to. Try this recipe, I used cheddar – it didn’t work the small squares just melted!
Dear Donna,
If it was cut into squares, probably it was just a bit thick and did not dry fully and properly. When it is cut into squares, it needs few more days to dry. Th best is into slices and those into squares. And it really needs to be almost rock hard before placed in the oven.
Hope it helps
Zuzana
How thin are the slices supposed to be?
Dear Adriana,
The thinner you cut them, the faster the cheese will dry properly. Have a look at the video to see approximately how thin I normally cut them. I also made it a few times with slices of cheese, which were then cut into shapes. So really as thin as you can. If tiny squares, let it dry longer.
Hope it helps
Zuzana
Could I use sliced cheese cut into smaller pieces ?
Dear Dennise,
Sure you can.
Zuzana
Thanks for the recipe. I used sharp cheddar
Maybe could have dried a little longer but they were so good. I have a couple more trays drying now , can’t wait. I tried setting my stove to the lowest temperature and the pieces just melted .
To clarify, my first batch dried 48 hours and just a few melted a little so the extra time
I giving the second batch should be completely dried . Can’t wait, looking forward to trying a variety of different cheeses. Is provolone considered a hard cheese? Thanks
Dear Rex,
I am so happy it all worked for you well. Provolone is also a hard cheese so it should work well. Just make sure it is fully dried. And with the temperature, you can also have it on a high to get it popped. Keep trying which will work the best for you, since each gives a different taste.
Have a great day
Zuzana
Looks yummy! I have a question! You don’t refrigerate the cheese? Thanks!
Dear Rene,
No, you do not. Otherwise, the cheese will not dry and the process of poping will not happen. But do not worry. You can keep hard cheese out of the refrigerator up to 14 days.
Have a great day
Zuzana
No, you don not have to refrigerate the cheese. My mother in law used to buy a wheel of cheese at a time and then leave it on the table with a knife handy. She like it at room temperature & ate it like that. I like my cheese cold so that’s why I refrigerate it but I am going to try and do this dried cheese to make the “cheese popcorn”.
Dear Claudette,
It is really nice to hear how your mum used to do it. I have never tried to buy a whole wheel. And those poppy cheese are really yummy. Worth trying
Have a great day
Zuzana
Looks amazing! I’m a real sucker for cheese so these are a must try!
Dear Lori,
Thanks and you really have to try this
Zuzana
I’ve never heard of this before! I’m obsessed with popcorn and cheese, so I’m sure I would love these.
Dear Sam
O yes, you would love those.
Zuzana
YUM! These look delicious and so easy to make!
Dear Jessica,
Yes, they are the best thing ever
Zuzana
Love the video tutorial! This look soo yummy!!!
Dear Courtney,
Thanks a lot, we tried
Zuzana
I’ve never heard of this and I’m so intrigued!! I’m gonna have to give this a try sometime soon, I think my boyfriend would love it!
Dear Kate,
It is really a great idea and I am sure your boyfriend would love it. A bit healthier option to popcorn.
Zuzana
Thanks so much for this great idea! I used smoked gouda (my favorite cheese!). It was seriously AMAZING and addictive. It tastes a whole lot better when it’s fresh out of the oven – the texture is a bit different once it cools off (still good though). Thanks again for sharing.
Dear Jodi,
I am happy you loved it. But for us with gouda, we had few pieces left for next day and o my. It was even better. So try it. But it might be also morning hunger or something else. Who knows.
Have a great day
Zuzana
I was thinking about making a large batch in the dehydrator and then saving the cheese for popping when ever hungry or in need of a snack. Have you ever premade and then used weeks later?
Dear Krissy,
Unfortunately not, I have not tried it as you suggest. In the dehydrator, yes, it should work, but I am not sure once you save it if it stays dry. Maybe if you seal it in vacum-container it or keep it in the airtight container. Maybe then it will. Do let me know how it went. Really curious.
Have a great day
Zuzana
How did this work for you?
Is it possible to leave them in the oven too long? I wasn’t getting the movement you did in your video and wondered if leaving it in the oven longer would be a bad idea.
Dear Kim,
There could be also another reason. They were maybe not completely dried and therefore the process did not happen. You could try and leave the cheese for 1-2 days longer to dry and cut the slices thinner, so it really dries. And in the oven, yes, you could leave it few more minutes longer. Every oven is different. Just watch it, since they burn very easily as well.
Zuzana
Made these this morning………………..well lunch time for me. Was going to make it last night but wasn’t hungry. Had been sitting out for way over 48 hours so I figured I better make them. I think using the slices may have been too thin. I put a little melt butter, popcorn seasoning and cayenne and it tasted more like popcorn. Reminded me of the Cheeze It crackers and I think I am going to see how they work in soup. It is a keeper. Wondering how long they would keep if in a seal jar.
Dear Susan,
I actually had it in the sealed jar for over a month. So I guess definitely long.
Do let me know all of your new inventions. Really curious.
Have a great day
Zuzana
Mine didn’t melt or pop. Just took out some of the oils.
Dear Pam,
I would guess, the cheese was not dried properly. It needs to be really hard before going into the oven. If you feel that is is not as hard, just keep it 1-2 days longer to dr.
Have a great day
Zuzana
Would it be OK to put it in the microwave instead of the counter because we live in the woods and in he winter time we get mice and they would think they died and gone to heaven with all that cheese laying out.
Dear Sarah,
Sure, as long as you do not switch the microwave on.
Zuzana
Hi there. Just a quick question. I’ve had my cheese drying as required above for 48 hrs and was wondering if I need to leave it longer before I get it in the oven as there is still quite a bit of oil on the outside even though it is hard?
Dear Bronwen,
Sure, keep it few days longer. Some cheeses need a bit longer to dry. Also, it depends on how thick or thin you did cut it. If it’s not entirely dry, it will not pop. Hope that helps.
Do let me know how it went.
Have a great day
Zuzana
I saw your nutritional information. Per serving. It did not specify the serving size.. Can you please advise?
Can you also tell me approximately how thin or thick you slice the cheese? I can ask the Market to slice the cheese however thick I’d like it. That would be the easiest for me since I have arthritis in my hands. Can’t wait to try this! Thank you for sharing this idea!!
Pop On!!
Dear Tovah,
I have made 4 servings out of the recipe. So 1 serving would be 25g of cheese or 1/4 Cup.
I have made it approximately 0,5 cm thick, but it does not really matter. The thinner you have it, shorter time you will need to dry, but also it will not pop into extremes. I would say when you buy a slice of hard cheese prepacked, that size is perfect. But have it done in the shop since normally the prepacked contains always a bit of starch to keep it fresh.
The main is, that cheese needs to be really dry (almost rock hard) before going to the oven. If you feel after 48 hours, that it is not yet, keep it 1-2- days longer to dry.
Hope that helps. Do let me know if it all went ok.
Have a great day
Zuzana
Do not use a dehydrator to faster dry the cheese. I did on the lowest setting and the cheese melted fell through the holes and made a big mess of my heating element on my dehydrator. I am now in the process of drying the cheese on the counter. Maybe if you put parchment on the racks but I think the cheese will still melt in the heat and not stay cubed.
Dear Sandra,
Thanks a lot for this advice. I will make sure to pass it on to others. Personally, I have not tried it in the dehydrator, but as you have explained it, it makes sense. You do not really think about this before it really happens.
Have a great day
Zuzana
Mine didn’t “pop”, they’re just kinda chewy. I used Gouda and dried it directly 3 days. Is that too long?
Dear Vicki,
I am so sorry it did not work for you. It either was not enough dried, due to probably larger pieces, or the cheese was from the beginning not hard. But as you mentioned you have used Gouda, that should not be the case. Also, did you preheat the oven fully before placing the cheese in?
Hope you will find the reason and the next batch would be just perfect.
Have a great day
Zuzana
These are so tasty and so fun to watch pop! (It doesn’t take much to entertain me!?) Brilliant idea and such a great substitute for popcorn crunchy-munchies!
Dear Karena,
I am happy you have enjoyed it. We do love it big time as well. Look for one more recipe coming – bit similar.
Have a great day
Zuzana
What a great treat! Some of them came out great, some were hard and chewy, even though I left out for 48 hours. My main problem was that once they started cooking, they popped right off the pan into the oven! What a mess! So I’m going to try a second batch, this time I’m going to cover with foil. Also, maybe my oven is off, but on 200F, nothing happened, I turned it up to 260F and then it started popping, but it took about 6 mins. Any suggestions?
Thanks for all of you hard work!
Dear Debra,
Next time it will be better. Just make sure the oven is properly preheated, so they get the heat directly. And maybe leave the cheese dry a bit longer. Maybe a day or 2 longer. Then you have it sure completely dry. Hope it will be just perfect this time.
Have a great day
Zuzana
Does it have to be a hard cheese? I have American cheese almost completely dried for this.
Dear Kaytee,
It really needs to be almost rock hard dry before placing it into the oven. Otherwise, the cheese will not pop. You can try and leave it for longer to dry and maybe it will work.
Have a great day
Zuzana
When I arrived last Saturday [today’s Tuesday!] at my adult daughter’s home [& family], I had a 24 oz. brick of cheddar cheese that I had carried in my suitcase for the past 3 weeks–in & out of it!–and placed in the fridge at various places I stayed . . . thinking I’d eat it on my journey this summer visiting family & friends. But they all fed me too well to do so!!! Thus, my daughter tho’t it a good idea at the time to chop it all up and try making the Cheese Pops for the first time!!! LOL
Unfortunately, the timing for doing this was when we had 100ºF+ temperatures and high humidity! And they did NOT dry out as well as they should have, but a few of the tiny-er pieces did explode in the oven and even a few more after being removed from the oven! The crispy ones were delightful and crunchy.
When I get back home, I’ll have to try this again, then make them again, again, again, and again….ad infinitum!!!!!!!!!!
Definitely a great snack to take with me to the theatre while my girlfriends are schtuffing their faces with theatre–yech!–popcorn!
Thanks for posting and sharing this recipe!!!
Enjoy the day!
PS: On this way of eating with …Wheat Belly…no grains, no sugars, low carb, etc., [NOT keto!] I’ve effortlessly lost over 65+ lbs [size 18>6], fatty liver–GONE! and “officially” Reversed Type 2 Diabetes–the latter was my doctor’s final conclusion after waiting a year…she didn’t want to “jump the gun” and was probably thinking this was just a another fad!!! It’s been over 2.5 years that I’ve been eating this way!!! HALLELUJAH!!!!
Dear Debra,
I am so happy that at least few of them got really dry and popped in the oven. At least you have found out how awesome they are. next time you know. Keep it even longer to dry.
Have a great day
Zuzana
I tried this with Havarti. From reading the comments I probably needed more than 18 hours for the cheese to dry. Because in the oven the pieces just had the oil removed. But still the taste was great! Will definitely do this again! Thanks!
Dear Penny,
Sometimes if the cheese is cut a bit bigger or thicker, it needs a few more days to dry. It needs to be almost rock hard before going to the oven. So check next time and if you feel it is not hard enough, then just leave it for few more days. I have left already 5-6 days. Nothing will happen to the cheese.
Have a great day
Zuzana
Why 392 F? My oven only does 350, 375, 400. Will either of those temps work?
Dear Brittany,
I live in Europe and we do have everything in Celsius. Therefore I recalculate to F for all the readers living in Europe. If not exact, just get the closest number. In this case, 400 should work well.
Hope that helps
Zuzana
Hi. I am very new to Keto and I find it very interesting as it is near to banting if I am not mistaken? I just find that Keto offers more interesting ideas. I was thinking of getting Parmesan cheas to do the popcorn? It is a dry cheese and cheaper here where w live? I only know gouda and cheddar and cream chease as I never really experimented with cheese before. What do you think?
Dear Elmarie,
I am very happy you are going forward with Keto or Low Carb lifestyle. Yes, the options are unbelievable big and almost anything can be made into a low Carb. With those Cheese Pops, any hard cheese would do. I do it most of the time with cheddar or Gouda, but Parmesan should be ok as well. I have not tried it though.Just make sure you let it dry until the cheese is almost rock hard. If it takes 1-2 days more, no worries. It just needs to be hard for it to pop in the oven.
Have a great day
Zuzana
My husband and I waited patiently for 3 days for our Gouda to be hard enough to be popped. It was cut up into small pieces, oven preheated to 400F, and baked for 3 mins, After3 mins, it didn’t look any different so I left it in one minute longer and it looked like the picture. It was very oily and chewy, but reminded us nothing of popcorn consistency or flavor. We were very disappointed, but hope it works for others.
Dear Sue,
Once they are out of the oven, they are really crunchy. Nothing even close to chewy. There is either, that the cheese was not dried properly (it needs to be almost rock hard) or the oven did not heat up properly or needed to have a higher temperature. Once they are in the oven and the heat gets in, they start really popping up. Maybe try to leave the cheese drying 1-2 extra days and increase the oven temperature.
I am sorry it did not work, but I am sure once you get it, it will be really tasty.
Have a great day
Zuzana
What type cheese do you prefer for this I know you say hard but what specific type :)?
Dear Rebecca,
I normally use Gouda but have also tried it with Cheddar cheese (another post recipe you can look at – Goldfish Crackers). In general, any hard cheese will do. It really depends on your taste. Just make sure it is completely dry, almost rock hard before going into the oven. I sometimes leave it a few days longer to dry if I am not sure.
Have a nice day
Zuzana
I would love to make this recipe! I watched the video and it appeared your cheese was cut into cubes. In the recipe it states “slices.” Which would work best? Thank you in advance.
Dear Amy,
It really depends on what shape you would like to have. My mum even tried to cut little hearts out of it and it was really delish. The most important is, that the pieces are not too big or too thick. Otherwise, it takes ages for the cheese to dry and you might leave it for few more days. Just make sure the cheese is almost rock hard before placing it into the fridge for the pop-up process to appear.
Do let me know how they went.
Have a great day
Zuzana
Hi, I MADE it!! Cheese popcorn!! Wow!! It’s absolutely amazing. If you close your eyes and pop them in and munch & munch I would swear I was eating popcorn! The great difference is there no carbs and no husks from corn kernels that stick in your gums and between your teeth. With this popcorn it’s just glorious munching! I bought a small package of kraft medium cheddar cheese slices and I just cut them into tiny squares. I left them to dry out for 5 days and during that time I was absolutely amazed by the amount of oil that leeched out of the cheese on to the parchment paper. I put paper towels on top of them in an attempt to absorb some of the grease. Then I removed the cheese and wrapped it in paper towels but I could not dry it off it would get all over my fingers when trying to dry it out. I put down a clean piece of parchment and laid out those tiny pieces of cheese to ensure they weren’t doubled up and that there was a little bit of space between each. I turned my oven on to 400 degrees and set the timer for 3 mins and waited for the time to pass. When I opened the oven I was amazed at how they looked. It was like air had become injected into each tiny piece and they were crispy and crunchy. Before I scooped them in to the small serving bowls I sprinkled them with hickory smoke powder. Which added a lovely taste addition to the cheese. I highly recommend and next time I will try sprinkling on some ranch powder that I have . I think any type of flavour sprinkling would be lovely or of course the next thing will be to try various kinds of hard cheese. What a lovely snack to serve for a movie night having various types of cheeses to pick from. My question is I think I read somewhere that the cheese should not be left out to dry any more then 7 days. I was wondering if I wanted to dry out cheese of several kinds and then if I wanted to store them to have on hand for those times when I feel the need for a snack how would you recommend I keep the cheese wrapped up in paper towel and place it. Ack in the fridge to stop it from going bad? Or would it be better to place it in the freezer?
Dear Leanne,
I so love reading your experience. I wish I have your ability to write like this 🙂 I can really see, you are enjoying those pops fully.
With your question, the idea is perfect. It would be great to prepare it all in advance. But I am not sure if that is possible without cheese becoming bad. Although I do know, in Italy people are not keeping their hard cheese in the fridge. And if you do store it in the fridge, you might have to left it out again for a few days to get the moisture out.
But you can do this a bit different. Plan ahead and make all of the cheese. Bake it all in the oven and store those ready-made ones. That would stay crispy for a long time in an airtight container.
Well I tried but it didn’t work. I think my cheese squares were too thick and 48 hours not long enough to dry. I’m in Florida and it’s humid here. Oh well, the fail tastes good and I’m going to attempt it again. Lots of good lessons and questions as well as your feedback here. I’m sure I’ll get it one day, maybe even next time.
Dear Vanessa,
It could be one or both of the reasons why it did not work. I sometimes leave it even for 4-5 days. And yes, try small thin pieces.
Not kidding, hands-down mine and my daughter’s favorite keto recipe. We have a tray drying EVERY DAY so we don’t run out. We take a bag to the movies when we go. We’ve made it with Colby Jack, Cheddar, Gouda and Muenster (our favorite). Seriously awesome easy recipe.
O my Kristen,
So so happy you are enjoying it fully. My daughter eats it all the time as well.
Kust tried it with some pepperjack cheese…OMG…it is great!
Only next time I will let it dry longer…a little. Chewy..
Dear Maureen,
Yes, you should have left it dry fully. For me sometimes takes even more than 4 days.
I use a string cheddar cheese stick… I dried it for 3 days and it worked. I did over cook it by accident but I liked it
yum. Have to try it with string cheese
Dear Zuzana, Have you considered using a Hot air fryer for your moon cheese? I want to try the recipe, but don’t want the oven on for 1 hour plus. I live in Phoenix Arizona and it’s too hot to turn the oven on until December !
That is a great idea to try Deborah, but I have not tried it. I have used an Air Fryer for Pork Rinds and they have popped beautifully. Do let me know in case you will try it.