This recipe is fine in limited amounts for all stages of the program.
Ingredients:
- 1 cup parmesan cheese – freshly grated, not the shake powdered kind
- seasonings (ie: paprika, garlic powder, black pepper, chili powder etc depending on how you choose to season your crisps)
Directions:
- Preheat oven to 350°F.
- Finely grate your cheese into a bowl.
- Line baking sheet with parchment paper
- Pile 1-2 tablespoons of cheese onto parchment paper leaving about 2 inches between each pile of cheese. Flatten out the tops slightly to have it crisp evenly.
- Bake 5 to 6 minutes until they are a light golden brown. Keep an eye on them as they cook fairly quickly.
- Remove from oven and transfer each crisp immediately to a cooling rack with a flat spatula. (if you wanted to mould them into a shape you could try laying them over the edge of a rolling pin when you move them from the baking sheet and allow them to cool in a curved shape, alternatively you could make a bigger disc of cheese then lay it over the bottom of an upside down dish to let it cool into a bowl shape)