Keto Parmesan Crisps
Easy
Prep 10 min Cook 8 - 10 mins
I can honestly say I am addicted to these keto and gluten free parmesan crisps and make them almost every other week. I love using different seasonings in the mix to change up the flavours, although my little neice said she prefers the plain cheese variety… so if you just have grated parmesan and thats it, go ahead and make them any way.
In addition, if you are a little more experimental you can add in some different flavours such as chilli powder or flakes, dried herbs, sesame seeds or poppy seeds. Similarly, for a more intense flavour a couple of drops of truffle oil or chopped rosemary will really jazz up the flavour.
I found however that they sometimes go a little soft after a couple of days. If this happens just put them back in the oven for a minute or two to soften up again and then allow them to recool to crisp them back up. Once you have mastered the cooking and the process you can allow them to cool over a rolling pin or similar to create parmesan taco crisps or sit them into small bowls to make parmesan baskets… a little old fashion but who cares, they make a great little bowl for a salad or dip and there is no washing up.
Ingredients
- 250g grated parmesan cheese
- 1 tsp dried basil
- 1 tsp dried parsley
- 1/2 tsp smoked paprika
Recipe Steps
Preheat the oven to 180c.
-
- Line a large baking tray with baking paper.
- Combine the grated parmesan cheese with the dried herbs and smoked paprika.
- Using a tea spoon, place small piles of the cheese onto the baking paper – you can use a small round cutter to ensure a neat circle of cheese. About 5 cm in diameter is a good size. Be sure to leave about 1-2 cm space in between each biscuit as they will spread a little.
- Flatten the piles of parmesan out evenly and bake for 7-8 minutes, until they are golden brown and bubbling.
- Remove the tray from the oven, allow the crisps to cool on the tray then transfer to a wire rack to completely cool. Store the crisps in an airtight container.