Parmesan crisps
Grated parmesan baked into thin crisp wafers. The carnivore version of a chip. Ten minutes. Eat with hands.
- Variant
- carnivore dairy
- Prep
- 5 min
- Cook
- 8 min
- Serves
- 4
Ingredients
- 01200 g block parmesan, freshly grated (not pre-grated)
- 02Optional: 1 tbsp finely chopped cooked bacon
Method
Preheat the oven to 200C. Line a baking tray with parchment paper.
Spoon the grated parmesan into mounds about 1 tablespoon each, spaced 3-4 cm apart. Press each mound gently into a flat disc roughly 5 cm across.
Optional: sprinkle a few bacon pieces over each disc before baking. They embed into the cheese as it melts.
Bake for 7-9 minutes. The crisps should be deeply golden at the edges and still slightly pale in the middle. They will look soft when you take them out — they crisp as they cool.
Cool on the tray for 5 minutes. The crisps lift off easily once cool. If they break, that is fine — the broken pieces work as carnivore "croutons" on top of other dishes.
Store at room temperature in an airtight container for up to 3 days. They lose crispness in humidity — re-crisp in a 150C oven for 3 minutes if needed.