PARMESAN CRISPS
A great low-carb snack and can be used to garnish soups and/or salads. Also a great addition to a charcuterie board. You could fancy these up and add black pepper, sesame or poppyseeds or any dried herb (do not do anything with salt as the cheese is salty enough).
Parmesan Crisps
Makes 12 Crisps
Ingredients
12 Tbsp Shredded Parmesan Cheese
Directions
Preheat the oven to 400°F
Line a large baking sheet with parchment paper. Spoon the cheese by tablespoon keeping them about 1-2 inches apart on the baking sheet. Pat down on each mound.
Bake for 10 minutes or until the cheese is fully melted and begins to turn golden brown and crispy. Watch them closely.
Cool completely on the pan. They will harden as they cool.
Once cooled, using a spatula remove from the baking sheet.
Keep in an airtight container, they do not need to be refrigerated and will last 2-3 days.
You can also freeze them, make sure to store them in a freezer safe bag or container for 1-2 months.
