Gluten Free Parm Chips

Gluten Free Parm Chips

parmesan crisp chip cheese protein gluten free snack cheese dairyWhen I’m craving something cheesy and salty, this is my go-to snack.  They are cheesy and salty but also because they are so fast and easy to make.  I keep a bowl of them on the counter for a quick grab.

parmesan crisp chip cheese protein gluten free snack cheese dairy

Sometimes I top the mounds with onion flakes, other times a little garlic salt, cayenne or italian seasoning. Whatever I’m in the mood for.

parmesan crisp chip cheese protein gluten free snack cheese dairyI first found Parmesan Chips at Whole Foods a while back.  I bought, I ate them and then I missed them.  So I decided to make them myself.  It’s much easier than driving a half and hour and cheaper than paying $6 for a container full considering these do not stick around our house for long.  They are usually gone within a day or two.

These are so easy. Can you preheat an oven and put a small mound of cheese on a baking sheet?  There you go, you can make Parmesan Chips.

parmesan crisp chip cheese protein gluten free snack cheese dairy

Totally snackity snacks!

Gluten Free Parmesan Chips
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Protein, Gluten Free, Snack
Ingredients
  • 1 package shredded Parmesan cheese
  • Optional: dried onion flakes, bacon bits, garlic powder, Italian seasoning, cayenne pepper. Use your imagination and customize your own chips according to what you are in the mood for.
Instructions
  1. Preheat oven to 400. Use either a parchment lined baking sheet or a silicone baking mat like I use.
  2. Using a tablespoon, place cheese mounds fairly close to each other, about a half inch is fine. Pat the mounds down a little if they are tall.
  3. Bake mounds for 3 - 5 minutes until golden brown. The longer they bake, the crispier they will be once cooled.
  4. Remove from oven and place on cooling racks. They will firm up a little bit more once they cool.
  5. I keep mine in an airtight container on the counter. But they go so fast that I don't need to cover them half the time.

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: