This is my favorite go-to appetizer right now. They’re easy to grab, incredibly flavorful, and perfect with a glass of wine. Plus, you can make them a couple days in advance. A recipe that’s simple to make and easy to love? Yes please!
- 1 cup freshly shredded Parmesan cheese (use the larger side of the box grater)
- 1 tablespoon white rice flour
- 1 teaspoon dried Italian seasoning
- ½ teaspoon black pepper
Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
Combine cheese, white rice flour, Italian seasoning and black pepper together in a medium bowl. Mix well.
Use a tablespoon measure to spoon the cheese mixture onto the prepared baking sheet. Use the back of the spoon to carefully spread the mixture to form a 2-2 ½ inch round disk. Toss mixture between each scoop.
Bake 12-14 minutes or until golden brown. Let crisps cool in the pan for 5 minutes before using a thin metal spatula to transfer to a cooling rack. Cool completely before serving. Keep in an airtight container for up to 2-3 days.
Calories: 30, Carbohydrates: 2 g, Protein: 2 g, Fat: 2 g, Cholesterol: 5 mg, Sodium: 120 mg, Fiber: 0 g