• NOTE: Pre-grated Parmesan cheese includes anti-caking agents which slightly increase carbs. I used the good-stuff; Parmigiano Reggiano from Costo, which I cubed and finely crumbled with a serrated metal blade, in my food processor. Yield may vary depending on whether you use store bought grated Parmesan cheese or process the cheese yourself.

Preparation:

• Preheat oven to 400 F and place rack to middle position. Line a large baking sheet with parchment paper. Process cheese into very fine crumbles if you do not have grated Parmesan.

Method:

• Measure the cheese by the teaspoonful and place onto the parchment lined pan (I got 16 per pan). Gently pat each mound of cheese into a circle with your finger (about 1 ¼ - 1 ½ inches). Sprinkle any herbs, spices, or flavorings on before baking.
• Bake the Parmesan crisps until they start to turn golden brown, 6 - 8 minutes. Let cool completely before storing in an airtight container on the counter for a week or in the fridge up to 30 days.
• Makes 32 crisps with 5 crisps per serving at 0.61 NET CABRS. Serves 6.