Who Needs Potato Chips?
It comes as no surprise; sticking to a ketogenic diet can be…well, difficult to say the least. I know some if not most of you share in my struggle of looking for the appropriate recipes, nailing down the cooking sequences, and the taste…the taste can be the hardest part. Heck who am I kidding – it IS the hardest part! No more flax seed chips, please!!
That’s why I was wicked excited when I came across Parmesan crisps.
And the best part?
You can load them with any kinds of cheese – my favorite is Gouda. When was the last time you sat on the couch and scoffed down a bag of salty, tongue tingling, belly satisfying, crunchy bag of chips? Yeah…you know what I’m talking about.
I’ve been through the ‘ringer’ so to speak when trying to make my own batch of chips too. I dabbled with flax seed crackers before; I even went so far as to force myself to smile through veggie chips.
Veggie chips. Not for me.
So for a girl that’s sticking to the keto way of life – who’s only trying to crush it at work and load on some fitness at the gym, I was pumped to come across these bad boys.
Pro-Tip: They 100% without a doubt taste even better after sitting out overnight. I did some digging too and heard that you can store them in the fridge and they will crisp up even further.
Something to look forward to the next day for sure.
You’ll find that they weigh in at 1.5 net carbs per four crisps. You have the luxury of using them to dip into sour cream or guacamole. With Cinco De Mayo coming around the corner, I think I found my go to apply for the epic gathering that’s going to take place at mi casa.
Nutrition (4 crisps)
Net Carbs: 1.5
SERVINGS – 2 (8 Crisps)
PREP TIME – 10 min
COOK TIME – 9 min
TOTAL PREP – 19 min
Parmesan Jalapeno Crisps
1) On a baking mat or parchment paper make eight 1tbsp mounds of Parmesan cheese an inch apart from one another.
2) Slice up the jalapeno as thin or thick as you like, lay them on a baking sheet and bake them for 5 minutes at 425 degrees Fahrenheit.
3) Once the jalapenos are out of the oven and have cooled lay each one onto a mound of Parmesan slightly pressing it down.
4) Split each provolone slice into 4 pieces for a total of 8 and lay each piece on top of the jalapeno and Parmesan.
5) Bake at 425 degrees Fahrenheit for 9 minutes.