Okay! I am on kinda of a diet!! Yes!! Don’t laugh at me, but I need to lose 6 stubborn lbs before my birthday in May. I know. I know. Girl what are you complaining about! Hey, when you get over in your 40’s, it can be a little difficult. So I am watching my Carbs. Closer a girl get’s to 50 the Carbs are not being very nice to me. However, I love to eat potatoes and maybe it’s the Irish blood in me, but potatoes are my best friend. We have hung out during some very trying times in my life. They have come to me in many forms. They know just what a girl needs. For example, they show up as Potato Chips, she happens to be my favorite. Also, Garlic Parmesan Mashed Potatoes, Sweet Potato Pie, Baked Cajun potatoes,etc., etc. You get the point.
Well, after my workout I was craving something crunchy. No chips to be found in the house. The key to success, do not load your house up with foods you are trying to avoid. So I made these vegetarian Parmesan Chips. I used an awesome cheese brand, Belgioioso Cheese. They make a vegetarian form of parmesan. Yay! Me! and 0 Carbs. Yay! Me! Again.
Okay here’s the recipe. Enjoy. I paired this snack with an apple and drizzle of honey. But if you are doing 0 carbs just stick to the chips. 🙂
1 1/2 tbsp shredded Belgioiso Parmesan cheese per crisp
1 tbsp Tuscan or Italian Seasonings
Depending on the size of your cookie sheet, grate enough Parmesan cheese to cover a cookie sheet with crisps, leaving an inch between each crisp.
Cover a cookie sheet with parchment paper, and spread out the cheese gently in flat round shapes. I used the back of a spoon. Add a dash of seasonings in the middle of each crisp.
Pre-heat your oven to 350 F, and when it’s warm, place the sheet in the middle of the oven for 5-10 minutes. Check regularly, and remove your crisps from the oven when they just start to get golden. Allow to cool off for just a few seconds and carefully remove from the parchment paper. The pan and crisp can still be hot, so be CAREFUL AND DO NOT FORGET TO ENJOY! 🙂