2-Ingredient Parmesan Crisps
Looking for a healthier alternative to traditional crackers? These lacy 2-ingredient Parmesan crisps are low-carb, gluten-free, and so simple to make!
Servings: 8 people
- 1 ⅓ cups shredded Parmesan cheese
- 2 teaspoons almond flour or all-purpose flour
Preheat the oven to 375°F and line two baking sheets with parchment paper or silicone mats.
Toss the cheese and flour together in a bowl.
1 1/3 cups shredded Parmesan cheese, 2 teaspoons almond flour or all-purpose flour
Scoop about a tablespoon at a time to form 16 mounds of the cheese mixture on the baking sheets.
Spread each mound into a 3½-inch circle. Leave about an inch of space between each circle of cheese.
Bake for 4 minutes, then rotate the pans top-to-bottom and back-to-front in the oven.
Bake for another 4 minutes or until the cheese is golden.
Remove from the oven and let cool on the baking pans for at least 20 minutes.
This recipe is for 8 servings. Each serving is 2 crisps.
Leftovers can be stored in an airtight container at room temperature for a few days or in the refrigerator for up to a week.
I recommend storing the crisps between wax or parchment paper to prevent them from sticking to one another.
Serving: 2crisps | Calories: 279kcal | Carbohydrates: 2.4g | Protein: 25.3g | Fat: 18.5g | Saturated Fat: 11.6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 5.8g | Trans Fat: 0g | Cholesterol: 48mg | Sodium: 1128mg | Potassium: 65mg | Fiber: 0.1g | Sugar: 0g | Vitamin A: 400IU | Vitamin C: 0mg | Calcium: 830mg | Iron: 0.5mg | Net carbs: 2.3g