Our neighbor made these for every neighborhood block party. Only 3 ingredients for a golden, crunchy bite that melts in your mouth.

These low carb 3-ingredient cream cheese crisps remind me of every neighborhood block party we had out here in the country. Our neighbor Helen would show up with a tin-foil lined baking sheet piled high with these golden, lacy little bites. Nobody believed her when she said they were only three ingredients, but they disappeared faster than anything else on the table. They bake up into thin, bubbly discs with dark, crunchy edges and a soft, creamy center that almost melts on your tongue. They’re simple enough for a weeknight snack, but special enough to sit right alongside all the potluck favorites.

Serve these cream cheese crisps warm or at room temperature on the same foil-lined tray you baked them on, just like we did at the block parties. They’re wonderful with crisp raw veggies, a simple green salad, or a bowl of tomato soup. For a snack spread, set them out with sliced summer sausage, pickles, and a little mustard. They also make a fun low-carb “cracker” under smoked salmon, a dab of salsa, or a slice of fresh garden tomato. Just remember they’re richest when fresh from the oven, so bake close to serving time if you can.

Servings: 4

4 oz cream cheese, softened to room temperature

Preheat your oven to 375°F (190°C). Line a large baking sheet with aluminum foil, shiny side up, and lightly grease the foil with a bit of oil or nonstick spray so the crisps release easily.

In a medium mixing bowl, beat the softened cream cheese with a fork or spoon until smooth and creamy, with no big lumps. This helps the crisps bake up with a creamy center instead of little pockets.

Add the egg to the cream cheese and mix until fully combined and silky. The mixture will look like a thick, pourable batter.

Stir in the shredded sharp cheddar cheese until every strand is coated and you have a thick, spoonable mixture. It should be loose enough to dollop but not runny.

Using a teaspoon, drop small mounds of the cheese mixture onto the prepared foil-lined baking sheet, spacing them at least 2 inches apart. Aim for about 1 heaping teaspoon per crisp so they bake into thin, lacy discs.

With the back of the spoon, gently spread each mound into a flat circle about 2 inches wide. Don’t worry if the edges look uneven; those wispy edges will turn wonderfully dark and crunchy.

Place the baking sheet in the preheated oven and bake for 10–14 minutes, watching closely toward the end. The crisps are done when they are a deep golden brown around the edges, bubbly and lacy on top, with a paler creamy center.