This parmesan pepper crisp recipe is one of the easiest appetizer dishes you will ever make (a perfect holiday food hack), and you will be shocked how delicious they are!
They are perfect for a low carb or keto diet because there are no carbs in the crisps, just parmesan! Delicious!
- Shaved parmesan cheese
- Fresh ground pepper
- Shave parmesan using the finest grating level on a four-sided grater
- Spoon tablespoon-size mounds on to a silicone baking sheet.
- Sprinkle with fresh pepper and pop in the oven for 8-10 minutes, until you see the cheese bubbling and browning.
- Remove from oven, let them cool for a minute, and you will have delicious parmesan crisps that go great with salads, dips, mashed potatoes, or like me, you can devour them all by themselves.
And if you want to get a little more creative, when the crisps are still hot (and they will be hot, so be careful), use a spatula and your fingers to place them in a mini-muffin tin. They will harden into little bowls that you can fill with your favorite foods.
Here I filled mine with tabouli, but they’d work well with any sort of chopped salad or dip, and you have quick and easy appetizers.
- Category: Appetizer
- Method: Baking
- Serving Size: 1 serving
- Calories: 90
- Sugar: 0g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 8g
Keywords: cheese, parmesan, Pepper Parmesan Crisps, appetizer