Rosemary and Garlic Parmesan Crisps
Top your next salad with my Garlic and Rosemary Parmesan Crisps. These light and crunchy cheese discs are thin, delicate, and filled with flavor. Use them to top a bowl of soup, or as a keto-friendly replacement for chips and crackers.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 8 crisps
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon garlic powder
- 1 teaspoon dried rosemary
Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
In a bowl, combine parmesan cheese, garlic powder, and rosemary, stirring to combine.
Drop mixture by the tablespoon onto lined baking sheet, about 3 inches apart. Lightly flatten each mound into an even circle.
Bake for 5-6 minutes, or until lightly browned across the tops and browned around the edges. Start watching around 4-5 minutes as they will brown quickly.
Remove from oven and allow to cool completely before removing from sheet.
Serving: 0g | Calories: 28kcal | Carbohydrates: 1g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 96mg | Potassium: 8mg | Sugar: 1g | Vitamin A: 55IU | Calcium: 69mg | Iron: 0.1mg