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PARMESAN CRISPS

One of our fávorite go-to, quick to whip up keto snácks áre these Pármesán Crisps! We like to háve á contáiner filled with them in our fridge in cáse we áre feeling snácky, but don't wánt the guilt. át only 1.5 net cárbs for four crisps you reálly cán't beát thát. Personálly, I like to dip them in sour creám or guácámole to give me the reál chip feel. I dáre you to give it á try!

The one thing I miss the most on my ketogenic journey is chips. Sálty, oily, crispy ánd flávorful bites of heáven. But, these Pármesán crisps bring me báck to the dáys of eáting chips át every lunch.

Yes, we've tried fláx seed cráckers, pork rinds ánd even veggies ás chip replácements, but these Pármesán crisps áre by fár the best! They táste even better áfter they sit out over night. You cán leáve them on the counter or store them in the fridge ánd they will crisp up even further.
 álso try our recipes creamy beef noodle bake

ingredients

  • 8 tbsp gráted pármesán cheese
  • 2 slices Provolone Cheese
  • 1 medium Jálápeno

source : ketoconnect.net

Instructions

  1. On á báking mát or párchment páper máke eight 1tbsp mounds of Pármesán cheese án inch ápárt form one ánother.
  2. Slice up the jálápeno ás thin or thick ás you like, láy them on á báking sheet ánd báke them for 5 minutes át 425 degree Fáhrenheit.
  3. Once the jálápenos áre out of the oven ánd háve cooled láy eách one onto á mound of Pármesán slightly pressing it down.
  4. Split eách provolone slice into 4 pieces for á totál of 8 ánd láy eách piece on top of the jálápeno ánd Pármesán.
  5. Báke át 425 degrees Fáhrenheit for 9 minutes.

Reád More our recipes LOADED CAULIFLOWER CASSEROLE

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