If you’re a chip junkie like I am, then you’ve tried every crispy bite you possibly can in order to satisfy that crunch! Pretzels, potato chips, sweet potato chips, kale chips, and my new favorite – parmesan crisps. They’re light and delicate, and high in protein – a great combination for a snack!
Grated parmesan cheese
- Preheat oven to 400ºF. Line a baking sheet with parchment paper (it’s easier if you spray canola or olive oil on the bottom of the pan before placing the parchment paper down so that it sticks).
- Measure out 1 Tbsp. at a time, spreading it into a 1-inch circle by flattening the cheese. Make sure there is space between each scoop of cheese. I fit 9 pieces onto my large baking sheet but I definitely could have fit more. Lightly sprinkle some black pepper on top of the cheese.
- Cook the cheese for about 10-minutes, or until the cheese is slightly browned and dried out. If it’s still white or bubbling, it needs more time.
- Let the cheese crisps cool down before serving or storing.