Parmesan Crisps Baked with Zucchini and Carrots
Parmesan Crisps become extra special with the addition of zucchini and carrot shreds. Easy bake recipe that's perfect as a topper for soups and salads too.
Servings 6 servings
- 1 cup Parmesan cheese freshly shredded (keep in longer shreds)
- ½ cup shredded zucchini and/or carrots
Preheat oven to 375 degrees F.
Using a paper towel, remove excess moisture from shredded zucchini and carrots.
Combine Parmesan cheese and shredded vegetables.
Place Tablespoon size drops of the cheese and vegetable mixture on a baking sheet lined with parchment paper or a silpat mat.
Gently flatten mixture with the back of a spoon, if necessary, and move loose shreds back in place.
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. Crisps will continue to harden.
Calories: 67kcal | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 267mg | Potassium: 42mg | Vitamin A: 150IU | Vitamin C: 1.8mg | Calcium: 197mg | Iron: 0.2mg