Here I am again giving away one of my secrets. My very favorite “homemade snack”. You’ll be excited/intrigued/aghast/all the other words(slash) at just how simple these great Parmesan Crisps are to make!

Just one ingredient! Well, maybe two if you wanna get fancy with it.

I’m a notorious lover of crunchy things. Instead of thinking about food in terms of the usual categories like vegetables, or fruit, carbs or proteins, I think about textures: Crunchy things, soft things, smooth things, etc…

You get the picture (maybe you don’t, but let’s just assume.)

If I have a snack craving I guarantee it will be for something crunchy and a little salty (remember my crispy bacon obsession?), and these crisps are perfect. Bonus! For all of you out there who are doing the Keto thing- these should be right up your alley.

Here’s what you can use:

Parmesan Crisps!

1. Choose either standard old grated Parmesan cheese from the familiar green plastic container, or very finely shredded bagged Parmesan. I typically like to use the dry grated because it gives a crispier texture, and I always seem to have it on hand. If you use shredded, because of the higher moisture content, you’ll need to reduce the heat a bit and cook a little slower.
2. Heat a non-stick (super important!!) skillet on medium-low heat.
3. Spoon about 1-2 tablespoons of the cheese into the heated skillet (just make a little pile and then spread it out slightly with the back of your spoon-I can usually fit 3 or maybe 4 at a time in the skillet).
4. Here’s your chance to get fancy: As soon as you spread it, you can add a flavor/seasoning- I like Trader Joe’s Everything but the Bagel Seasoning- just sprinkle some on. As an alternative try adding coarsely ground black pepper, a little chili powder, or even some slices of jarred jalapenos (patted dry). But if you prefer- just stick with cheese!
5. Let it brown on one side then carefully flip with a spatula to brown the other side. (Takes about 1 minute per side!) They will crisp up as they cool.
6. Enjoy! These are so good with salads and soups or just all on their own.

Happy Wednesday!