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Parmesan crisps are an easy & quick snack. I tried the classic Parmesan-only crisps and I always felt something was missing. I still wanted to keep it simple, so I decided to give coconut flour a try. The extra coconut flour makes them somewhat more cracker-like, less cheese-like. And guess what. They were amazing, especially when I added some herbs!
Hands-on Overall
Serving size about 8 crisps
Nutritional values (per serving, about 8 crisps)
Net carbs2.5 grams
Protein19.3 grams
Fat14.2 grams
Calories226 kcal
Calories from carbs 5%, protein 36%, fat 59%
Total carbs4.1 gramsFiber1.6 gramsSugars0.9 gramsSaturated fat9.3 gramsSodium690 mg(30% RDA)Magnesium28 mg(7% RDA)Potassium80 mg(4% EMR)
Ingredients (makes 4 servings)
- 200 g Parmesan cheese or other Italian hard cheese (7.1 oz)
- 4 level tbsp coconut flour (32 g/ 1.1 oz)
- Optional: 1-2 tsp rosemary, oregano or any herbs of choice, dried or fresh, or crushed black pepper
Instructions
- Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). In a bowl, mix the coconut flour and grated parmesan cheese. Don't use finely grated ("powdery") parmesan cheese, as it wouldn't work in this recipe. You can add any herbs you like. I tried oregano and rosemary and loved both of them!
- Scoop a teaspoon of the cheese mixture onto a baking tray lined with baking paper leaving a small gap between each. Place in the oven and cook for 10-15 minutes or until golden brown.
- Remove from the oven and let the crisps cool down before you remove them from the baking tray.
Ingredient nutritional breakdown (per serving, about 8 crisps)
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