These little cheesy crisps are a perfect vessel for appetizers and snacks! Keto friendly as well!
What you will need
Shredded Parmesan Cheese
Fresh Thyme, optional
Black Pepper, optional(Nutritional facts 22 calories, 1.22 g fat, 1.51 g carbohydrates, 1.84 g protein, 3 mg cholesterol, 71 mg sodium)
How to cook
Make little piles of parmesan on a parchment lined baking sheet, about 2 inches in diameter. Keep the piles high rather than spread out since the cheese will melt into the right shape. Keep 2-3 inches between the piles of cheese.
Add a little pinch of black pepper and chopped rosemary to the top of each parmesan pile. You should have enough cheese to make 18 parmesan crisps.
Bake the mounds of parmesan in the oven for about 8-10 minutes or until melted and browned all the way through. The exact time will depend on your oven, size, and type of parmesan that you use. Let the crisps cool on the pan for a few minutes before checking to see if they are nice and crispy. If they aren't crisp all the way through, return to the oven for a few minutes.