Given the background description of some cooking related query, summarize the question into a title

[Q]: To provide my diabetic guests with a low-carb option for dipping, I make cheddar cheese "crackers" by melting small mounds of cheddar on a silpat at 400° F. Once the cheese has started to bubble very slowly, I remove them, dab them with a towel to remove excess grease, and then place them on paper towels or brown paper, flipping them once, to cool and wick away additional grease. Not surprisingly, the crackers are always very greasy even with the dabbing/wicking. What could I add to the shredded cheese to make the crackers less greasy without dramatically increasing their carbohydrate count, and how much of that ingredient should I use (assuming two cups of cheddar per "recipe")? In lieu of adding anything to the cheddar, is there an ingredient with which I could dust the crackers to help cut down their greasiness without dramatically increasing their carbohydrate count?
[A]: How do I make my cheese "crackers" less greasy?


[Q]: Is the purpose to add flavor, moisture, or both?Do you really think it makes a difference?
[A]: What is the purpose of basting a roast?


[Q]: Is there any way to tell if fish is infected/subjected to ciguatera.I understand that if you ingest fish that is infected with ciguatera you run the risk of becoming violently ill, and that subsequent ingestions will make you even more ill. Therefore is there any way to tell if a fish has ciguatera?I ask as I know not to eat certain fishes that I have caught in the tropics, but still do not know enough about the subject.
[A]:
How to tell if fish is subjected to Ciguatera?