1cupParmesan cheesefreshly shredded (keep in longer shreds) or pre-shredded bag from the grocery store
½cupshredded zucchini and/or carrotsReplace with an equal amount of cheese if desired.
Instructions
Preheat oven to 375 °F.
Using a paper towel, remove excess moisture from shredded zucchini and carrots, if using.
Combine parmesan cheese and other shreds in a small bowl.
Drop spoonfuls of the cheese mixture on a large baking sheet covered with parchment paper (not aluminum foil) or a silpat mat. Leave enough space for the cheese to spread. If necessary, gently flatten with your finger or the back of a spoon and scoot any loose pieces back into the piles of cheese.
Bake for 6-8 minutes or until the cheese crisps sizzle and the edges turn golden brown. Watch closely because the baking time will vary for different stoves.
Allow the parmesan cheese crisps to rest on the sheet pan for about 5 minutes. Then, carefully transfer them with a thin spatula to a plate lined with paper towels to absorb any excess grease.
Notes
See more direction pictures, variations, and serving ideas above.Storage:Once they have cooled to room temperature, store leftover parmesan crisps in an airtight container for up to a week in the refrigerator. Place parchment or wax paper between the layers to prevent them from sticking together.They are best enjoyed right away because they become soft and chewy the next day. However, you can refresh their crunchiness using an air fryer or oven, set to the original cooking temperature. Watch them very carefully so they don't burn.