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.
PS – I’ve begun making these with sliced cheese too, something like pepper jack cheese (a whole slice or cut into cracker sized bites), just nuke or broil until bubbly and crisp.
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
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she connects readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the USF. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.