As we've been eating low carb, I've missed the crunch of a cracker, a chip, or a baguette. Tonight we filled that void with some Parmesan crisps to go with our salads. We were both pleasantly surprised with the result, a crisp, satisfying cracker-like crisp. I think next time I'll make these much smaller and serve them with a spinach dip. I love lightly brown, bubbly Parmesan; it is the best part of French Onion Soup, don't you think?
1 cup grated Parmesan cheese (I used the large side of the grater)
a pinch of the following herbs: dried parsley, dried thyme, red pepper flakes (this could be whatever you like)
- Preheat oven to 350
- Grate the cheese directly onto lined baking sheet and tossed with the spices (I lined one pan with foil and the other with parchment; the paper was a much better choice, no tendency to stick. Two pans for 5 crisps? Yeah, I know; we have a very small oven.)
- Divide the mixture into five piles, spreading them out to flat disc shapes, about 3 inches in diameter; these were 4 inches in diameter after baking, so leave some space in between
- Bake 5 - 10 minutes, until golden brown.
PS- Some of our crisps seemed to get all of the spice. Next time, I may separate and shape the cheese first and then sprinkle it with spices. I think you could also shape these, as I have with almond lace cookies - while still hot, wrapping the circle around a wooden spoon handle or chopstick to form a cylinder or draping over an overturned bowl or cup to shape the crisp into a bowl.
My recipe analyzer had this to say about the size I made today and the size I plan to make next time (1 inch diameter). I suspect the calories and fat content may be a little less than indicated because the fat tended to cook out and remain on the parchment paper.
5 crisps: 86 cal, 5.7g fat, .8g carb, 0g fiber, 7.7g protein
15 crisps: 29 cal. 1.9g fat, .3g carb, 0g fiber, 2.6g protein