Parmesan Chips
"These are a carb free chip that I found while looking for recipes for a party for a friend with special diet needs. I made a batch of these to see how they tasted and my family ate them all up. So I made a second batch for the party."
photo by Calee
- Ready In:
- 10mins
- Ingredients:
- 2
- Yields:
-
1 Batch
- Serves:
- 12
ingredients
- 177.48-354.96 ml grated parmesan cheese
- cooking spray
directions
- Preheat oven to 400 degrees.
- Spray cookie sheet and with a paper towel and wipe most off, leaving only a very thin film.
- Place 1-2 TBSP grated cheese on cookie sheet and pat down to a circle.
- Place chips 2" apart.
- Bake 4-5 minutes, watching closely to avoid burning.
- Remove from oven when edges just barely start to brown.
- Cool on cookie sheet 5 minutes.
- These will stay fresh for days in plastic bags.
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Reviews
-
Don't make my mistake and used canned parmesan. You'll end up with puffs of brown powder. (I was born blonde and though my hair has darkened, I guess I still have my blonde roots! If you're also blonde, you might not get this joke). -
These are so yummy! We had these last night with some pasta, and they were a huge hit! I will be making these alot when we have spaghetti! Thanks! -
Very nice and great with a bowl of soup especially when you can't have gluten. Will make these often! Made for Healthy Choices ABC Tag. -
Delicious! I like these broken up on a Caesar salad or just to nibble on their own. Great low carb snack! -
I make these often and they are so fantastic over tomato soup.
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RECIPE SUBMITTED BY
Junebug
United States
I am a wife, Mother and Grandmother. I am a native Texan and can't imagine living anywhere else. My Grandmother taught me to cook before I could see the top of the counter. I remember standing on a stool in her kitchen learning to make pancakes. My Mother loved to cook and it seems she was cooking (or cleaning) most of the time. So those are the two ladies responsible for nurturing my love of cooking!
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As you can see I cook and review recipes more than I post them. That's because I am a pinch of this and a dollop of that cook and it's hard to put those recipes down on paper.
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