A little browning/darker orange around the outside is normal. They will not be crunchy and won’t be the best for dipping and/or scooping. They’re low in carbs and still have that great dip factor.
These crisps are a great substitute for chips on a keto diet. One of the things clients tell me they miss the most on a keto diet is “something crunchy.” Well, today we’re sharing our recipe for parmesan cheese crisps that we hope will satisfy that craving. These keto cheese crisps are easy to make and are done 10 minutes! You may break a few during the transfer, so making a double batch might be a good idea if you’re serving them to a larger crowd.Parmesan Cheese Crisps are crunchy bites of goodness that are perfect for dipping, dunking and scooping.
PARMESAN CRISP FREE
Yes, you can always use gluten free flour in place of all purpose flour. I’d stick to the dry, block cheeses, rather than shredded cheeses, for the best result. I did try using a couple of higher moisture cheeses (cheddar cheese and Gruyere) and, though the flavor was good, they didn’t crisp when baked. Pecorino Romano can be substituted for Parmesan if you like an extra salty flavor. Any fresh or dried herbs can be used, or some people even add sesame seeds. Can I Make Substitutions to this Parmesan Crisps recipe? Your cheese crisps can turn out too chewy if you measured too much of the parmesan mixture to the baking sheet, making them too thick to turn out crisp. Packing them in a small box lined with paper towels and without much room for sliding around during transit seems like the best option…if you do break a few, a little birdie told me the broken pieces make a pretty stellar soup topper!
PARMESAN CRISP FULL
In the spirit of full disclosure, the irresistibly light crisp of these all star appetizers is also their only drawback – they are delicate and should be handled very carefully when transferring to the serving dish.įor that reason, you’ll want to be extra careful to protect them if you plan to take them with you. Handle your Parmesan cheese crisps carefully Once removed from the oven, allow them to dry completely on the baking sheet before transferring to the serving plate. Watch them closely after the 6 minute mark to allow them to develop a soft golden brown without the edges getting too dark. The baking time is paramount with these Parmesan Cheese crisps. Note: You may break a few during the transfer, so making a double batch might be a good idea if you’re serving them to a larger crowd. Allow to cool completely on the pan before carefully transferring to the serving plate.Bake for 6 minutes, and watch closely for 2-3 more minutes.Drop 2 Tbsp of the cheese mixture onto a large baking sheet lined with parchment, then flatten it into a 3″ diameter circle.In a mixing bowl, combine 2 cups grated cheese + 4 tsp flour + 2 tsp rosemary.
Sea salt (I highly recommend this one HERE because it doesn’t contain microplastics!).Perfect as a side, as a snack, or for the holidays!.Use gluten free flour, or omit the flour all together. Mix and match herbs for different flavors. Not only are these Parmesan chips (AKA ‘cheese chips’) beyond delicious, they’re also:
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