Cook and Scale
Parmesan Cheese Crisps
4 servings · 13 min total
Lacy, golden parmesan crisps baked until shatteringly crunchy, dusted with smoked paprika and served with a lemony sour cream dip. A zero-carb snack that beats any chip.
Ingredients
- 200 g Parmesan, finely grated
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp garlic powder
- black pepper to taste
- 60 g sour cream
- 1 tbsp fresh chives, chopped
- 1 tsp lemon juice
Contains: Milk
Allergen info is best-effort — please verify yourself.
Method
- 1.
Preheat and line the tray — Preheat the oven to 190°C (375°F) and line a baking sheet with parchment paper.
- 2.
Spoon parmesan mounds — Mix the parmesan with smoked paprika, oregano, garlic powder, and black pepper. Spoon small mounds (about 1 tbsp each) onto the sheet, spacing well apart, and flatten slightly.
- 3.
Bake until golden — Bake for 6-7 minutes until the edges turn golden and lacy.
- 4.
Cool and mix the dip — Let cool on the sheet for 2 minutes until firm and crisp before lifting off. Whisk the sour cream with chives and lemon juice for a quick dip.