Try his Crackers for something with tons crunch and less work. I made some with Ranch seasoning last night and they are insanely good, super crunchy after toasting. You can experiment with thickness and toasting to make them chewy or super crunchy. I make mine like Snyder's Pretzel bits and they are ridiculously good. If you choose a mild cheese, you can pretty much flavor them however you like (think spicy ranch, Jalapeño, Buffalo Wings, Sour Creme&Onion, etc...).
The opening made me laugh. We all get urges to eat something not on our dietary plans-- whichever plan we follow. Nice to see some pretty-close substitutes for some options.
Now that the channel is getting bigger maybe you could get one of those Freeze Drier companies to sponsor you. I wonder if the noodles would puff up like the candies everyone is making. That would be an amazing experiment. That could be the next HUGE thing.
My gosh- you are truly a genius in the kitchen! I cannot wait to try making these. However my kids (and doggies) will have them all gone in less than a minute ❤❤❤
Thank you!!!!! Not only for the snack ideas, but I see these as a replacement for those crispy chow mein noodles. I can't wait to try this. Thank you again for sharing your genius! ♥️♥️♥️
This will be great for the lunch box of kids and they won't think they are missing the snacks that their friends are eating plus it's an easy way to add more protein to their diets. Or for kids that were raised on the standard carby diet and you are trying to sharply reduce their carbs. It's also good for those that are older and have trouble eating enough protein. But those of us that tend to overeat have to be careful just to have a little handful as part of meals
Chris another great video. I see Mel was supervising your cooking this morning. Good morning Ash. You are taking carnivore to a new level. Thank you. Have a great rest of your Sunday and an awesome week.
Thanks so much my friend! Yes Mel is always ready to give her feedback on the quality of my cooking. Thank you for watching. Hope you are well and have an amazing week. 😊
Just looked up Hoosier Hill cheddar powder. The yellow one said it has maltodextrin in it, but the white cheddar did not. Also, no food colors in the white cheddar. It's definitely the better choice!
This is amazing!!! I stopped eating both of these snacks years ago after reading a lable. Probably 30 years ago. But now.... 🎉 Yippee!! Thank you. I'll have to look on your website because I'm sure you have a recipe card for nacho cheese chips. 😁 Now i need to get my computer fixed & a new printer. This makes me so happy. Thanks!!!
Oh wow-one more clever thing you can do with chicken!!! 👍🏻 Mel was patiently waiting for her’s, so tell me: is Mel a Cheetos or Funyuns kind of gal?? Haha 😆 Great recipe, Chris!
Cheetos were one of my vices when I was a carbaholic. I probably can't get that specific cheese powder down under but I'll see what I can find, might try it next time I make the noodles.
Chris, have you looked into using glycine as a sweetener? It's an amino acid that most people are deficient in, and has a sweet taste similar to sugar. I get it from bulk supplements and it's granulated like sugar. People claim it can replace sugar when baking, though I've not tried to make anything with it yet.
I have but haven’t tried it yet. I so rarely use any sweetener myself anymore, but it could be a good option. I’ll have to research it more in depth. 😊
Whoa! 👀 Amazing! I'm thrilled I have all the ingredients to make these! The only question I have is how to store these, provided I don't eat them all, or how long they can keep?
You were referring to kroepoek (pronounced kroo-pook, with a rolling 'r'). It's an Indonesian snack that I grew up with. It is literally just shrimp, nothing else... And once fried, the bubbles in the crackers literally nibble at your tongue - such a fun and tasty snack! I was actually looking for kroepoek recently, because it is a perfect carnivore snack, but it's no longer in stores and it's expensive on amazon 😢 If you want to try some, the brand that is available internationally is Conimex. Being European, I highly doubt they would have altered the ingredients over the years, unlike all our north American food products (like heinz ketchup going from 'tomato paste, vinegar, spices' to 'liquid sugar, tomato paste, dextrose, vinegar, spices).
Sad how corruption has infiltrated what was supposed to be the most wholesome of ideas-providing a streamlined food source to people so those who don’t have a garden or acreage can still eat good food! Now they even have tricky labels to sneak unsavory things into the food! You practically need a college degree to read a food label! We’ll KISS. (Keep it super simple)Just eat meat butter bacon and eggs-oh! That’s the carnivore diet!
@@AgnesMariaL I talked AI into "finding" a cleaner recipe. This is what it came up with: Minimalist Shrimp Kroepoek Recipe 250g (9 oz) shrimp (peeled and deveined) 50g (1.75 oz) tapioca flour 1/2 teaspoon salt Water (if needed, just a small splash) Instructions: Make the Shrimp Paste: Blend the shrimp in a food processor until you get a smooth paste. If the paste seems too thick, add just a teaspoon or two of water, but avoid making it runny. Mix in Tapioca Flour: Add the tapioca flour and salt to the shrimp paste. Stir until it forms a sticky dough. You want the shrimp to be the dominant texture, so use just enough flour to bind the mixture. Shape the Dough: Roll the shrimp dough into a log shape about 2 cm (0.8 inches) in diameter. Steam the Dough: Steam the log for 30-40 minutes until it's cooked through and firm. Cool and Slice: Once the log is cool, slice it as thin as possible (1-2 mm). Thinner slices give a crispier result. Dry the Slices: Dry the slices by leaving them out in a warm, dry place for a few days, or use a low-temperature oven (60°C / 140°F) to dry them out over a few hours. Fry: Heat oil in a pan or deep fryer. Fry the dried shrimp slices until they puff up and turn light golden (this happens quickly).
Those look fantastic. My question is what to do with the ghee afterwards, since it's so expensive (I know you can make it, but that's a whole other process). Once you've fried in it, does it change how long you can keep it and what you can use it for?
Shelf life doesn’t change. I store it in the glass jars it came in. You can continue using it until it darkens or changes smell/taste to something unpleasant. That varies depending on what you fry and how you fry.
Have you tried frying them with the oil not as hot as you had it? Still very hot but not to the point where it’s smoking like the way you had it. I used to cook prawn crackers a lot. You need the oil hot but if it was too hot it wouldn’t puff up as much and it burns really fast. Actually, it’s also the same when I dehydrate pork skin and then fry them to make crackling. You need to find the right temperature, I only know it by feel not by degrees. Anyway, I have a feeling that your noodles would puff up a lot more if the oil was at the right temperature. You can buy a box of uncooked prawns crackers, which are really cheap, to have a feel of it and play around with the temperature.
I have, and if the oil isn’t hot enough with these for some reason they just get dark brown but don’t actually puff. It’s odd and takes a bit of playing around to get it just right.
Chris, these look great. I am always craving a crunch food item, this may fit the bill. It did get me thinking though. Do you remember the Asian salad using dried ramen from the package that you toasted along with almond slices? Shredded cabbage, sunflower seeds, oil, and the ramen seasoning packet were some of the other ingredients. I wonder if these could be the toasted ramen replacement.
I don’t unfortunately. I’ve never really tried to replicate it as I never ate it much growing up and as a carnivore I don’t spend much time on salads. As I get into some keto recipe development from time to time I enjoy things like that but don’t spend much time doing it.
isn't that true LOL, carnivore/ love and light and strength, i feel proud that i can be creative with a little help from Chris cooking Nashville, i am making a carnivore staple when we all work long hours and days, and fit in cooking prep now thats dedication to loving life and your body is happy
Chris you can't tease with the word "shrimp chips" without a ketovore version. Please? I don't even let myself shop in my favorite Asian stores because I am so addicted to them. And thank you for this, I have been wanting salty snacks that replace some carb snacks that are often hard for me to resist and this looks like a fix. I get Wilde chicken chips but they are still higher in carbs than I want so this is a nice option.
Maybe so. Not sure. But I tend to doubt it as eggs brown and get a funny flavor when fried too much. Since this recipe is mainly chicken or beef it avoids that I think.
❤frying is making them like crunchy chow mein noodle that I eat with hamburger stroganoff...looks good thx❤praise the Lord Jesus ❤oh boy thx for the beef noodles
I don't have a dehydrator and don't have the room for one, however my favorite cheetos are the crunchy kind. Can you invent one that goes in the oven 😊😊
It’s less an issue of inventing one and more a problem of the physics and chemistry of what you can or can’t make proteins do. Getting the moisture out is the reason this works so I’m not sure how an oven would work for it.
WOW! I had no idea you could do this. I may have to break out my dehydrator for this one! I love your creativity. One tiny thing, the rock music over and over inbetween talking is a bit much for me. It's just my preference, I guess. Sorry, not trying to sound like a Karen, it was just too much for me. I guess I can mute it, but that won't be fun.
its just too much work for me lol. I've gone super strict though so I dont eat the spices or dairy. My treat is pork panko once in a while with chicken.
@@ChrisCookingNashville And the recipe looks really good! I really need to give it a try. My family is really into chips and Cheetos. This would give them a more nutritious option for those snacks.
@@ChrisCookingNashville do you have Wilde Protein chips in your area? Main ingredients are chicken, egg whites, and bone broth, however, they are really dirty! Any chance you could dupe them?
Cheetos was my favorite snack before going keto-carnivore. You sir, are an American hero.
Looks good! But im not sure that I would be desperate enough for a snack that I would go to that much trouble... 😊
Try his Crackers for something with tons crunch and less work. I made some with Ranch seasoning last night and they are insanely good, super crunchy after toasting. You can experiment with thickness and toasting to make them chewy or super crunchy. I make mine like Snyder's Pretzel bits and they are ridiculously good. If you choose a mild cheese, you can pretty much flavor them however you like (think spicy ranch, Jalapeño, Buffalo Wings, Sour Creme&Onion, etc...).
Chris, you never disappoint I swear. I'm always amazed by your creativity!
Thank you! Cheers!
These remind me of chow mein noodles that I USED to eat straight from the package. Lol
Cheetos were one of my favorite snacks! I can't believe you found a way to make them! Thank you!
Man you are God's gift to carnivores! ❤❤❤
😊❤️
Ash is a lucky woman
Haha thanks. I’m a lucky man. 😊❤️
Wow! You have just singlehandedly changed the world of Keto/Ketovore/Carnivore.👏👏👏👏👏
The opening made me laugh. We all get urges to eat something not on our dietary plans-- whichever plan we follow. Nice to see some pretty-close substitutes for some options.
I agree 😊
Check out that snazzy plaque behind in the background. Another great recipe to try one of these days.
Haha yes indeed 😁▶️
Now that the channel is getting bigger maybe you could get one of those Freeze Drier companies to sponsor you. I wonder if the noodles would puff up like the candies everyone is making. That would be an amazing experiment. That could be the next HUGE thing.
Would love that if they’d send one.
Oh man! You are the best. You have such a talent to create carnivore delights❤. Greetings from Brazil🇧🇷
Those are the perfect snack when you need that crunch! I always wait for Ash's taste test! You always amaze your audience, Chris!!
That is dedication to snack food right there, looks awesome! If you charged what these are worth they'd be at least $100 a bag ❤
My gosh- you are truly a genius in the kitchen! I cannot wait to try making these. However my kids (and doggies) will have them all gone in less than a minute ❤❤❤
Haha I understand. It’s a fun project to make these. 😊
You crazy sumbetch! You did it again! 👏👏👏
😂👍🏼
Now if I feel like I want to burn my mouth, I can spice these up for "Flaming Hot Cheetos", and red fingers😁😁🤣🤣
Absolutely 😁👍🏼
And minus the toxic, petroleum-based Allura red food colouring!
😂👍🏼
My gosh! You are brilliant, Chris!!
You just continue to out do yourself. Genius ideas. Thanks Chris your a master.
I appreciate that!
Thank you!!!!! Not only for the snack ideas, but I see these as a replacement for those crispy chow mein noodles. I can't wait to try this. Thank you again for sharing your genius! ♥️♥️♥️
You are so welcome!
Challenge: Carnivore banana pudding! Love your channel - It's clear how much work you put in. Thank you!!!
I’ll definitely be trying this with my left over turkey noodles!
This will be great for the lunch box of kids and they won't think they are missing the snacks that their friends are eating plus it's an easy way to add more protein to their diets. Or for kids that were raised on the standard carby diet and you are trying to sharply reduce their carbs. It's also good for those that are older and have trouble eating enough protein. But those of us that tend to overeat have to be careful just to have a little handful as part of meals
Thank you Chris. We all so appreciate you!
Thank you so much! 😊❤️
Looks awesome. Love watching both of your weight loss journeys too. You can see such a change, especially in your faces. Keep up the great work.
Thank you 😊
Two of my all time favorite snacks, especially Funyuns!!! Great job as usual!!!
Chris another great video. I see Mel was supervising your cooking this morning. Good morning Ash. You are taking carnivore to a new level. Thank you. Have a great rest of your Sunday and an awesome week.
Thanks so much my friend! Yes Mel is always ready to give her feedback on the quality of my cooking. Thank you for watching. Hope you are well and have an amazing week. 😊
YOU ARE SOOO SSSOO CREATIVE!!!! LOVE IT!
This video is pure cheese fire goodness 🔥🧀
Haha thanks babe 😊❤️
QUESTION? Do you think after dehydrating well, these could be "vacuum-sealed" for my "prepping pantry?
I’m guessing so but haven’t tried myself. But I’d imagine they could be.
The turkey ones - a new "What to Do with Thanksgiving Leftovers" video ;) Thanks!
What a brilliant idea!
yay 🎉 I was one of the ones that wanted that from you.
😊👍🏼
Just looked up Hoosier Hill cheddar powder. The yellow one said it has maltodextrin in it, but the white cheddar did not. Also, no food colors in the white cheddar. It's definitely the better choice!
There’s a difference between the cheddar powder and the premium cheddar powder. I addressed this in the description box.
Hello neighbors, from Copperhill Tn. 😊😊
Hello neighbor!
Got to love some carnivore Cheetos and Funyuns. 😋👍
You know it 😁
Amazing. I have to walk down the "valley of death" and past cheetohs to get my fried pork rinds at the store. Now I can enjoy them! Thx!
Anytime 😊
This is amazing!!!
I stopped eating both of these snacks years ago after reading a lable. Probably 30 years ago.
But now.... 🎉 Yippee!!
Thank you.
I'll have to look on your website because I'm sure you have a recipe card for nacho cheese chips. 😁
Now i need to get my computer fixed & a new printer.
This makes me so happy.
Thanks!!!
Those look great! 😁
Thank you my friend! 😊
😁@@ChrisCookingNashville
😁👍🏼
@@ChrisCookingNashvilleLoving your new editing btw 😁
Haha thanks man! Trying to step up the game. 😁
Great Idea.👍🏼
The beginning is hilarious 😅
You constantly amaze me.
😊
Great video! Looks yummy :)
You don't know how fast I clicked play 😅
😂 I’m so glad.
I use the cheese powder mixes with keto chow chicken soup base to make chheese based soups. Like Broccoli Cheddar Soup
Thank you
Oh wow-one more clever thing you can do with chicken!!! 👍🏻 Mel was patiently waiting for her’s, so tell me: is Mel a Cheetos or Funyuns kind of gal?? Haha 😆 Great recipe, Chris!
Haha Mel is a “I’ll eat anything” kinda gal. Thanks for watching Lynne. 😊❤️
You come up with the best ideas, Cheetos please. 😂
Whaaaaaa????!!!
You are amazing ❤️
Cheetos were one of my vices when I was a carbaholic. I probably can't get that specific cheese powder down under but I'll see what I can find, might try it next time I make the noodles.
Customize however you can. Hope you enjoy. 😊
Chris, have you looked into using glycine as a sweetener? It's an amino acid that most people are deficient in, and has a sweet taste similar to sugar. I get it from bulk supplements and it's granulated like sugar. People claim it can replace sugar when baking, though I've not tried to make anything with it yet.
I have but haven’t tried it yet. I so rarely use any sweetener myself anymore, but it could be a good option. I’ll have to research it more in depth. 😊
Whoa! 👀 Amazing! I'm thrilled I have all the ingredients to make these! The only question I have is how to store these, provided I don't eat them all, or how long they can keep?
Haha hope you enjoy. I’ve got storage notes on the recipe card for you. 😊👍🏼
You were referring to kroepoek (pronounced kroo-pook, with a rolling 'r'). It's an Indonesian snack that I grew up with. It is literally just shrimp, nothing else... And once fried, the bubbles in the crackers literally nibble at your tongue - such a fun and tasty snack! I was actually looking for kroepoek recently, because it is a perfect carnivore snack, but it's no longer in stores and it's expensive on amazon 😢 If you want to try some, the brand that is available internationally is Conimex. Being European, I highly doubt they would have altered the ingredients over the years, unlike all our north American food products (like heinz ketchup going from 'tomato paste, vinegar, spices' to 'liquid sugar, tomato paste, dextrose, vinegar, spices).
Looks like they are full of other ingredients, unfortunately :(
Sad how corruption has infiltrated what was supposed to be the most wholesome of ideas-providing a streamlined food source to people so those who don’t have a garden or acreage can still eat good food! Now they even have tricky labels to sneak unsavory things into the food! You practically need a college degree to read a food label! We’ll KISS. (Keep it super simple)Just eat meat butter bacon and eggs-oh! That’s the carnivore diet!
@@ericasimonson8737 Really??? Shoot, they didn't used to be! What a bummer 😔
@@AgnesMariaL Yeah, no kidding! I wonder if there are legit original recipes out there.
@@AgnesMariaL I talked AI into "finding" a cleaner recipe. This is what it came up with:
Minimalist Shrimp Kroepoek Recipe
250g (9 oz) shrimp (peeled and deveined)
50g (1.75 oz) tapioca flour
1/2 teaspoon salt
Water (if needed, just a small splash)
Instructions:
Make the Shrimp Paste:
Blend the shrimp in a food processor until you get a smooth paste. If the paste seems too thick, add just a teaspoon or two of water, but avoid making it runny.
Mix in Tapioca Flour:
Add the tapioca flour and salt to the shrimp paste. Stir until it forms a sticky dough. You want the shrimp to be the dominant texture, so use just enough flour to bind the mixture.
Shape the Dough:
Roll the shrimp dough into a log shape about 2 cm (0.8 inches) in diameter.
Steam the Dough:
Steam the log for 30-40 minutes until it's cooked through and firm.
Cool and Slice:
Once the log is cool, slice it as thin as possible (1-2 mm). Thinner slices give a crispier result.
Dry the Slices:
Dry the slices by leaving them out in a warm, dry place for a few days, or use a low-temperature oven (60°C / 140°F) to dry them out over a few hours.
Fry:
Heat oil in a pan or deep fryer. Fry the dried shrimp slices until they puff up and turn light golden (this happens quickly).
I wonder if you could rehydrate the noodles....Be a great way to store them longterm right?
I’ve tried and as suspected you cannot. Proteins do not act the same way as starches.
Amazingly, dehydrated ground beef tastes like grape nuts. I'm learning to use that in a carnivore granola bar.
Those look fantastic. My question is what to do with the ghee afterwards, since it's so expensive (I know you can make it, but that's a whole other process). Once you've fried in it, does it change how long you can keep it and what you can use it for?
Shelf life doesn’t change. I store it in the glass jars it came in. You can continue using it until it darkens or changes smell/taste to something unpleasant. That varies depending on what you fry and how you fry.
Have you tried frying them with the oil not as hot as you had it? Still very hot but not to the point where it’s smoking like the way you had it. I used to cook prawn crackers a lot. You need the oil hot but if it was too hot it wouldn’t puff up as much and it burns really fast. Actually, it’s also the same when I dehydrate pork skin and then fry them to make crackling. You need to find the right temperature, I only know it by feel not by degrees. Anyway, I have a feeling that your noodles would puff up a lot more if the oil was at the right temperature. You can buy a box of uncooked prawns crackers, which are really cheap, to have a feel of it and play around with the temperature.
I have, and if the oil isn’t hot enough with these for some reason they just get dark brown but don’t actually puff. It’s odd and takes a bit of playing around to get it just right.
👍🏼
Chris, these look great. I am always craving a crunch food item, this may fit the bill. It did get me thinking though. Do you remember the Asian salad using dried ramen from the package that you toasted along with almond slices? Shredded cabbage, sunflower seeds, oil, and the ramen seasoning packet were some of the other ingredients. I wonder if these could be the toasted ramen replacement.
I think it’s worth a try. 😊👍🏼
@@ChrisCookingNashville Do you know of another option?
I don’t unfortunately. I’ve never really tried to replicate it as I never ate it much growing up and as a carnivore I don’t spend much time on salads. As I get into some keto recipe development from time to time I enjoy things like that but don’t spend much time doing it.
No idea what these are?
I’ve never heard of them but I’m curious.
🇦🇺💕
Make them with shrimp? For shrimp puff substitute?
isn't that true LOL, carnivore/ love and light and strength, i feel proud that i can be creative with a little help from Chris cooking Nashville, i am making a carnivore staple when we all work long hours and days, and fit in cooking prep now thats dedication to loving life and your body is happy
🚨 Great, you may add baking powder, baking soda, & vinegar in the recipe, in order to make them Puffier, when frying .
👍🏼
Hey Chris what is the dehydrator you use I was wondering.
Here you go 😊
amzn.to/3MWP2sU
🥰♥️♥️
Begging you to rename these keetohs.
Haha that’s a great idea except it leads the carnivore folks away because they assume it’s keto and not carnivore. But it’s a great name. 😊👍🏼
Chris you can't tease with the word "shrimp chips" without a ketovore version. Please? I don't even let myself shop in my favorite Asian stores because I am so addicted to them. And thank you for this, I have been wanting salty snacks that replace some carb snacks that are often hard for me to resist and this looks like a fix. I get Wilde chicken chips but they are still higher in carbs than I want so this is a nice option.
Haha I’ll see what I can find out about those. 😊👍🏼
I wonder if the egg white noodles would do this.
Maybe so. Not sure. But I tend to doubt it as eggs brown and get a funny flavor when fried too much. Since this recipe is mainly chicken or beef it avoids that I think.
❤frying is making them like crunchy chow mein noodle that I eat with hamburger stroganoff...looks good thx❤praise the Lord Jesus ❤oh boy thx for the beef noodles
I don't have a dehydrator and don't have the room for one, however my favorite cheetos are the crunchy kind. Can you invent one that goes in the oven 😊😊
It’s less an issue of inventing one and more a problem of the physics and chemistry of what you can or can’t make proteins do. Getting the moisture out is the reason this works so I’m not sure how an oven would work for it.
Have you ever thought about the possibility of dehydrating cheese, to make your own cheese powder? Would it work??
Dehydrators get too hot and the fat will separate from the cheese. You would need a freeze dryer to make that work.
WOW! I had no idea you could do this. I may have to break out my dehydrator for this one! I love your creativity. One tiny thing, the rock music over and over inbetween talking is a bit much for me. It's just my preference, I guess. Sorry, not trying to sound like a Karen, it was just too much for me. I guess I can mute it, but that won't be fun.
Music is a personal taste element. I enjoy it.
Do Doritos next lol
Search for it - there's more than one out there :)
Need cool ranch
its just too much work for me lol. I've gone super strict though so I dont eat the spices or dairy. My treat is pork panko once in a while with chicken.
can you just send these to me, please?
You can make your own ghee for a lot less money than buying it already done.
Yep. If I had more time I definitely would have.
@@ChrisCookingNashville I totally understand! I have to set about 30 minutes aside for the job.
@@ChrisCookingNashville And the recipe looks really good! I really need to give it a try. My family is really into chips and Cheetos. This would give them a more nutritious option for those snacks.
Love it. 😊👍🏼
That’s the biggest container of chives I have ever seen
😂
Our Cheetos, 🇦🇺, are like balls?!?
Yeah! Thanks for something that isn't made with cottage cheese 😂
Any time! 😂
@@ChrisCookingNashville do you have Wilde Protein chips in your area? Main ingredients are chicken, egg whites, and bone broth, however, they are really dirty! Any chance you could dupe them?
I’ve never heard of them but I’ll see if I find them anywhere.
I wonder if cooking protein to death can be healthy?
What is unhealthy about it?
They also kind of look like Chow Mein noodles.. New idea?
Lo mein noodles??