Easy and Delicious Herbed Parmesan Cheese Crisps

Fresh from Dodie’s oven…

Herbed parmesan crisps are crunchy, delicate cheese chips that make an elegant topping for a salad or soup. You’ll love these crisps because they may look fancy, but they’re incredibly simple to make.

We experiment with various seasonings and herbs. These included garlic. Delicious.

It’s easy to customize these crisps with your favorite seasoning blends, herbs, and spices. We grow some of our own and Jack particularly likes the rosemary on these. Basil, oregano or Italian seasoning are good variations too.

We grate a parmesan cheese block for best results and a fresh flavor. Store bought and packaged grated cheese doesn’t work quite so well.

The trick to getting perfect parmesan crisps out of the oven is to start watching them at about 5 minutes. The edges will have turned brown at this point, so you’ll need to watch the middles.

Wait until the middles begin to brown all the way across, but the edges haven’t begun to burn yet.

From the oven, allow them to cool completely before removing from the baking sheet. Once cooled, they should be crispy and slightly chewy throughout.

Rosemary Parmesan Crisp

1 Cup Shredded Parmesan Cheese (That’s 100 grams)

1 Teaspoon of Rosemary or your herb/seasoning of choice.

How To

1. Preheat oven to 365°F (190-C)

2. Line a baking sheet with Baking or Parchment Paper.

3. Using a Tablespoon, scoop the Parmesan Cheese in small piles on the Baking Sheet.

4. Flatten the piles so that they are even.

5. Sprinkle the rosemary over each flattened cheese pile.

6. Put into oven and bake until golden brown and the edges start to crisp up. (Usually 5-7 Minutes)

Each serving will provide 0.33 grams total carbs, 0.3 grams dietary fiber and 0.30 grams net carbs.

We enjoy our Parmesan Crisps fresh but they will keep for 2-3 days in a sealed container, or up to two months in a sealed container in the freezer. They may lose their crispiness over time.


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