I found these great Parmesan Cheese crisps at the store the other day: they're these round crispy treats made entirely with parmesan, so they are zero carb. They were also insanely expensive - almost $7 for a small container.
As I was munching on this indulgence, I thought to myself, "I bet these would be pretty easy to make at home."
I was right.
Cheesy Parmesan Crisps
Finely grated real parmesan cheese (NOT the powdered kind)
Italian seasoning blend
Line a plate with parchment paper, if you have it; if you don't that's OK, it just makes removing the cheese crisps easier later.
Sprinkle a generous pinch (about a tablespoon or so) in a small pile on the plate; make several such piles all around the plate, keeping them at least an inch from each other - the piles will spread when they melt. Also, don't make the piles too tall, you want the crisp to be thin and fairly even all the way through.
Sprinkle each pile with a dash of salt and italian seasoning. Microwave at high for 30 seconds; open the microwave door to let the steam vent out. Then microwave for 25 seconds more.
Remove the plate from the microwave and let the crisps cool.
If you used parchment paper, just bend the paper away from the crisps to remove; if you didn't use the paper, use a fork to gently pry the crisps off the plate while they're still a bit warm. Finish cooling once they've been pried loose.
And enjoy!! These are super easy and quick to make, have plenty of good fat in them, and if done right they should help satisfy that need for something crispy and decadent. Even if they turn out a bit chewy, they are so darn good you can't really call that a flaw.