Parmesan cheese crisps recipes,online fitness training jobs,workout routines for the gym for women - PDF 2016

admin | Low Carb Meal Ideas | 17.01.2014
By Marjory September 12, 2013 49 Comments Let me tell you how you get from cheesy croutons to Parmesan cheese crisps laced with zucchini and carrot shreds.
I ended up with cheesy vegetable chips or as they have been so named: Parmesan Cheese Crisps laced with zucchini and carrot. I rarely ever comment on recipes I bump into while surfing the net, unless they are REALLY AWFUL, or SUPER AWESOME!
Drop spoonfuls of the Parmesan cheese and vegetable mixture on a baking sheet covered with parchment paper (not aluminum foil) or a silpat mat. Allow the crisps to settle on the baking sheet for about 5 minutes and then transfer them to a serving plate using a spatula.
There are practically no carbs since the main ingredient is cheese and there is a scant amount of veges used.

I used the Sargento brand Parmesan cheese that you find in the refrigerated section at the grocery store. The crisps should be sizzling when you take them out and the edges should be starting to brown. As such, they’re relegated to ultra-rare treats in our home.That is, until I discovered Parmesan Crisps!
I did a version by adding fresh chopped parsley, fresh garlic that I grated with my lemon zester, and a little bit of salt & pepper, to the parmesan cheese.
Place Tablespoon size drops of the cheese and vegetable mixture on a baking sheet topped with parchment paper or a silpat mat. Granted, the Parmesan Crisp won’t act exactly like your favorite tortilla or potato chip.

Bake for about 8 minutes or until the cheese crisps are sizzling and the edges are starting to brown. Allow crisps to rest on the baking sheet for about 5 minutes and then transfer them to a serving plate with a spatula.
I have made parmesan crisps for garnish before (and always snuck a few as I made them), but never made them with the intention of eating them as chips.

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