Ingredients:
- 4 oz. Parmigiano-Reggiano cheese finely shredded*
- 4 oz. cheddar cheese finely shredded
- 1 Tbsp. onion powder
- 1 Tbsp. Italian seasoning
Directions:
- Preheat the oven to 400°F.
- Add the cheeses, onion powder, and Italian seasoning to a small bowl and stir until completely combined.
- Using a tablespoon-sized measuring spoon, pour a level tablespoon of cheese mixture into each well of a muffin pan.**
- Place in the middle of the oven for 3 minutes, then turn the muffin pan round and bake for another 3 minutes until the edges start to brown. Watch them carefully for the last minute as they can go from brown to burnt very quickly.
- Remove immediately from the oven and using the edge of a blunt knife, lift each crisp out of the muffin pan wells and place on a cooling rack with absorbent paper on it. If the crisps get too crisp before you get them out, return to the oven for a few seconds to soften them again.
- Leave to get completely cold and crispy before packing in an airtight container with the layers separated with absorbent paper.
*Using different cheeses affects baking time so if you choose to use other hard cheeses, watch them carefully. **Do NOT use silicone muffin cups unless you want thick, chewy and not crispy “crisps.” Our recipes may contain links to affiliate websites, and Keto Chow receives an affiliate commission for any purchases made by you on the affiliate website using such links. To see the full recipe on Cronometer, you can add Keto Chow as a friend in the “Sharing” tab if you have a Gold Cronometer Membership. Our email is hello@ketochow.net.
Nutrition Facts
Keto Cheese Crisps
Serving Size
1 serving (8 crisps, 59 g.)
Amount per Serving
Calories
0
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
