What’s better than a snack that takes 15 minutes to make? One where the most important ingredient is cheese, obviously. These Parmesan crisps are the perfect balance of salty cheese and crunchy veggies - and the vegetables make it basically a healthy snack, right? Right. Check out the full recipe from The Dinner Mom below and whip up some for yourself!
Here’s what you’ll need:
1 cup Parmesan cheese, freshly shredded (keep in longer shreds)
½ cup shredded zucchini and/or carrots
Parchment paper or silpat mat
Here’s what to do:
Preheat oven to 375 degrees F.
Using a paper towel, remove excess moisture from shredded zucchini and carrots.
Combine Parmesan cheese and shredded vegetables. Place Tablespoon size drops of the cheese and vegetable mixture on a baking sheet topped with parchment paper or a silpat mat.
Gently flatten mixture with the back of a spoon, if necessary, and move in any loose shreds.
Bake for about 8 minutes or until the cheese crisps are sizzling and the edges are starting to brown. Allow crisps to rest on the baking sheet for about 5 minutes and then transfer them to a serving plate with a spatula. Crisps will continue to harden.
