Everyone loves chips! This common snack food brings people together around picnic tables, school lunches, tailgates, BBQs, and summer pool parties. Chips come in circles, triangles, squares; every possible color of the rainbow and cover all ethnic spices. Chips are sweet covered with cinnamon sugar or savory coated with pepper and garlic, or tart flavored with vinegar.
These yummy snacks may seem harmless at a first glance because of their bite sized appeal, yet most chips are deep fried in chemical hydrogenated oils. The tasty flavors you enjoy are chemically derived and loaded with sugar. Chips are highly addictive due to the wheat, chemical additives, and sugar…the reason why you can never stop at one chip. As soon as the bag is open—snap, crackle, pop—and its gone…wreaking havoc on your stomach and leaving you sleepy for the rest of the day.
Yes, I love chips, but sadly eating grain-free does not permit me to eat chips. These grain-free parmesan crisps are a delicious alternative and perfect with guacamole for a mexican meal or a great addition to your tapenade and olive platter. Try adding fresh herbs such as basil, garlic, rosemary or chile peppers to the cheese mixture.
They take about 15 minutes to make. Word of advice, don’t make them when you are hungry or you will find them quickly disappearing!
8 ounces shredded parmesan makes about 25 crisps.
- Preheat oven to 350 degrees.
- Line a cookie sheet or flat pan with parchment paper.
- Drop a small handful of grated parmesan cheese onto the parchment paper (about 1 heaping tablespoon)
- Cook for 10-12 minutes.*
*Depending on how hard or soft your parmesan cheese is you might need to adjust the cooking time. The harder the cheese the less time the crisps will need to cook.
Store any extra crisps in an airtight container for up to 2 weeks.
Mini eats ideas
- grab a few for a quick, protein rich snack
- use as an alternative for tostadas
- serve as topping for soups and stews
- add crunch to your salad (in place of croutons)
- serve with cheese spreads or tapenade
- add a dollop of pesto and sun-dried tomatoes
- eat with guacamole and hummus
- perfect addition with fruit or olives