Everything Bagel Parmesan Crisps

I am sure a lot of you can relate when I say that when I am watching tv at night, I get a craving for snack foods. My husband tends to go for the sweet, but I am a salt person all the way. (ok….a lot of the time I admit that I will do both, but I lean towards the salt)

The other night I remembered a little restaurant trick that might be the perfect fit for my late-night snack cravings. When shredded parmesan cheese melts together, it forms perfect little crackers, or as long as you manipulate it when it’s still warm, cups, bowls, or twirls. When the cheese cools you are left with light golden brown and perfectly crunchy crisps. Let’s face it, low carb and cripsy is hard combo to find!

I decided to season my crisps with Craveable Kitchen Everything Bagel Seasoning, but you could also just leave them plain or give them a twist of fresh cracked black pepper. (note…if using a seasoning that contains salt, go easy because the cheese is also salty)

You can make these crisps any size you like, but I used a 1 tablespoon measuring spoon to make sure all of my crisps cooked in about the same length of time.

Everything Bagel Parmesan Crisps

  • Servings: 16 crisps
  • Difficulty: easy
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16 tablespoons shredded parmsan cheese

Everything Bagel Seasoning

Directions:

Preheat oven to 400 degrees. Line sheet pan with parchement paper or use a silicon baking mat. Place the shredded cheese on the mat 1 tablespoon at a time, leaving about 1-2 inchese between each cheese pile. Make sure the cheese of each pile is spread out into a thin even layer. It doesn’t have to be exact because it will spread on it’s own, but try not to have it piled too high in one area of the crisps. Sprinkle each crisp with a small about of seasoning. Place the pan in the oven for 5 minutes. Check on the crisps. If they do not look like the cheese is crisp and evenly golden brown throughout, place them back in the oven for an additional 2 minutes. Check again and repeat for a small amount of time until they are done. Remove the pan from the oven and let cool. They will continue to dry and crisp as they cool. (mine take about 7-8 minutes in total)

Store any leftovers in an airtight container for up to 3 weeks. (as long as they are fully dry and crisp)

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