- 1 1/3 cups shredded Parmesan cheese
- 2 teaspoons almond flour or all-purpose flour
Preheat oven to 375°F.
Line two baking sheets with parchment paper or silicone mats.
Toss cheese and flour in a bowl.
Use a scant tablespoon to make 16 mounds of the cheese mixture on the baking sheets (8 per sheet). Spread each mound into a 3 1/2-inch circle. (The thinner you spread the cheese, the more delicate your crisps will be.) Leave about an inch of space between each circle of cheese.
Bake for 4 minutes, rotate pans top-to-bottom and back-to-front in the oven, then bake another 4 minutes or until cheese is golden.
Remove from oven and let cool for at least 20 minutes.
Feel free to use different types of cheese (hard ones work best) and add some herbs or spices, if you'd like. I'm thinking Parmigiano-Reggiano with Italian seasoning would be a good combination.
Watching sodium? This recipe may not be the best choice for you. Parmesan cheese is extremely high in sodium.