They are so good that everyone loves them, whether they eat low-carb or not. And the best part? They are very easy to make and ready in about 20 minutes. These parmesan crisps are amazing. When cheese crackers are made with flour, the flour dilutes the cheese flavor. But when they contain just one ingredient - parmesan - the flavor is incredible. You don’t even need to be on a low-carb diet to enjoy them. Yes, they are an excellent keto snack - much like these roasted nuts - but they are the perfect snack, period. When I host friends and serve several types of snacks and appetizers with our pre-dinner cocktails, they are usually the first to disappear.
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I sometimes add a single pepperoni slice to each of these crisps. This is completely optional, and although the pepperoni adds flavor and looks pretty, the plain crisps are, in fact, better because they are crispier. You start by lining a rimmed baking sheet with parchment paper and preheating your oven to 350°F. The parchment paper is non-negotiable. It’s necessary to prevent sticking. Now, grab a measuring tablespoon and scoop out small mounds of shredded parmesan onto the baking sheet. Keep them about an inch apart, and try to keep them about the same size. Bake the cheese mounds until they are browned and crispy, 10-12 minutes. Let them cool on the baking sheet for a minute, then transfer them to a cooling rack and let them cool for five more minutes before enjoying them.
Pizza sauce, as shown in the photo below Sour cream dip Pimento cheese Ranch dressing Pesto sauce
The ones with the pepperoni are best kept in an airtight container in the fridge. I reheat them very briefly in the microwave, 5 seconds per crisp at 50% power.
