Parmesan Crisps

Ingredients

Instructions

1. 1

   Preheat the oven to 200°C and line a baking tray or small sheet pan with baking paper. In a bowl, mix the Parmesan, smoked paprika, and black pepper until the seasoning is evenly distributed.

2. 2

   Divide the cheese mixture into 12 small mounds on the lined tray, leaving space between each. Flatten each mound lightly into thin circles about 4-5 cm wide; keeping them thin helps them bake evenly and turn crisp rather than chewy.

3. 3

   Bake for 5-7 minutes, until the cheese is melted, bubbling, and deep golden at the edges. Watch closely in the last 2 minutes, as Parmesan can go from perfectly crisp to bitter if overbrowned.

4. 4

   Remove the tray from the oven and let the crisps rest for 3 minutes on the tray to firm up. For extra shape, you can drape a few warm crisps over a rolling pin or small bowl for curved crisps, but work quickly before they harden.

5. 5

   Serve warm or fully cooled. Once cooled, the crisps should be crisp and snappy; if any are still soft, return them to the oven for 1-2 minutes.

Nutrition per serving

Notes

• •Use finely grated Parmesan, not coarsely shaved pieces, for the most even melting and crisp texture.
• •These are excellent on their own or served with dips, soups, salads, or as a crunchy keto snack.
• •Store fully cooled crisps in an airtight container at room temperature for up to 2 days; if they soften, re-crisp briefly in the oven.

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