Parmesan Crisps

One of the universal questions asked when dieting: "What can I eat?" When we're so used to grabbing the same snack thing for years, and then suddenly have to change that automatic response, it takes a little re-wiring.  My go-to snack for years was Cheez-its. I just LOVE them. But with the carb detox that I'm currently following, those little squares of cheesy goodness are cracker-non-grata, and I've found a fine, carb-FREE substitute: Parmesan crisps! The recipe couldn't be easier with just one ingredient, shredded Parmesan cheese. The powdered green "shaker cheese" (that's what my kids always called it) won't work. This calls for the real deal. I buy the canister of real Parmesan in the imported cheese section of the grocery store, often found near the deli and NOT on a shelf in the pasta/sauce aisle!

Six crisps, just 125 calories and 0 carbs, is a truly satisfying snack. It takes just six minutes in the oven, let them cool, and enjoy. They have a chewy texture and a slightly salty taste that really takes care of a snack attack. At just one level tablespoon of cheese per crisp, they are about 2-inches in diameter with a lacy appearance. I can imagine these as a pretty dish on a table of appetizers. Because they are warm and flexible coming out of the oven, they can be molded into cups (mini muffin tins) and when cooled, filled with chicken, egg, or tuna salad, hummus, any other low-carb filling. Try them and let me know what you think!

PARMESAN CRISPS
Oven 350-degrees Farenheit

Line cookie sheet with parchment paper.  Spray paper with non-cook spray.


6 tablespoons shredded Parmesan Cheese

Using level tablespoons, drop Parmesan cheese in mounds 2-inches apart on cookie sheet (3 across).

Bake for 6 minutes or until outside edges get golden brown and center is still yellow.

Remove from oven and let cool until solid, 5 minutes or more.