Rosemary Parmesan Cheese Crisps
Crunchy, savory and low carb, these baked parmesan cheese crisps are the perfect snack or appetizer!
Servings 12 crisps
Calories 30kcal
Ingredients
- 1 cup Parmesan cheese, fresh and finely shredded
- 1½ teaspoon tapioca flour
- 1 tablespoon fresh rosemary, chopped
- ½ teaspoon black pepper
Instructions
- Preheat oven to 350°F. Cover a sheet pan with parchment paper.
- In a small bowl, toss together the Parmesan and tapioca flour. Add the rosemary and pepper. Mix well.
- Spoon one heaping tablespoon of the mixture onto the parchment paper about 2 inches apart. Bake on the middle rack until the edges turn golden brown, about 8-9 minutes.
- Remove the crisps from the oven. Cool completely. Snack on a few. Transfer the cooled crisps to an airtight container until ready to eat or gift!
Notes
How to make the best cheese crisps:
- Grate or shred your own cheese from the block. Pre-shredded or packaged cheese has added starch which doesn't work for this recipe.
- Use a firm cheese like parmesan or cheddar.
- Line the baking pan with parchment or use a non-stick pan. The cheese generally produces enough oil to prevent sticking but do this just in case.
- Try different flavor combinations. Black pepper works great with parmesan. But you can add any kinds of herbs and spices you like!
Nutrition
Calories: 30kcal