Low Carb Chips
The one thing I miss the most on my ketogenic journey is chips. Salty, oily, crispy and flavorful bites of heaven. But, these Parmesan crisps bring me back to the days of eating chips at every lunch. Yes, we've tried flax seed crackers, pork rinds and even veggies as chip replacements, but these Parmesan crisps are by far the best!
They taste even better after they sit out over night. You can leave them on the counter or store them in the fridge and they will crisp up even further.
PARMESAN CRISPS
COURSE: SNACK KEYWORD: PARMESAN CRISPS PREP TIME: 10 MINUTESCOOK TIME: 9
INGREDIENTS
8 tbsp grated parmesan cheese
2 slices Provolone Cheese
1 medium Jalapeno
INSTRUCTIONS
On a baking mat or parchment paper make eight 1tbsp mounds of Parmesan cheese an inch apart form one another.
Slice up the jalapeno as thin or thick as you like, lay them on a baking sheet and bake them for 5 minutes at 425 degree Fahrenheit.
Once the jalapenos are out of the oven and have cooled lay each one onto a mound of Parmesan slightly pressing it down.
Split each provolone slice into 4 pieces for a total of 8 and lay each piece on top of the jalapeno and Parmesan.
Bake at 425 degrees Fahrenheit for 9 minutes.