SUPER CURB PARMESAN CHIPS (CRISPS)

Super crispy Parmesan chips (crisps). 1.4 g carbohydrates.

Not just melted cheese. No greasy fingers. Tasteful. And absolutely delicious.

You only need a few ingredients (no eggs), all of which you mix in one bowl. Roll out your mixture until it’s super thin and they’ll bake to perfection.

The only thing Keto, carnivores And ketovores what’s missing most is ‘crunch’, which is very difficult to achieve with alternative ‘flours’. So this resonates with you, and if you love cheese, you will absolutely love this savory snack.

Make super crispy Parmesan chips (crisps).

Start by preparing your workplace.

You will need a medium mixing bowl, a fork, a flexible silicone spatula, a scale, a silicone puff pastry sheet, cling film (saran wrap), a rolling pin and a pizza wheel (or knife).

As for cheese, the Parmigiano you choose affects the depth of flavor (learn the difference). HERE). Parmigiano Reggiano is a more pronounced, sharp and salty cheese. Parmigiano Padano is milder and less salty. Both work fine, so it’s a matter of preference. You can buy a block of grated or pre-grated, as long as it is a genuine Italian product – no fillers and no cheap imitations.

Weigh each dry ingredient directly into the bowl above the scale. Mix and created a center well. Add the water and oil. For a deeper umami taste, you can add a little yeast extract (The Tesco brand is my favorite – it tastes the same as Marmite but with fewer carbohydrates).

Mix first with the fork and then with the spatula. Once you have achieved a smooth, thick paste, you can roll it out.

This is the trickiest part. You want it to be that way super thin and semi-transparent. Use your fingers to spread a little oil over your silicone dough sheet. Place the ‘dough’ over it and cover it with a sheet of cling film. Press and roll outwards from the center, repositioning the cling film and rotating the silicone sheet as you work. You’re aiming for a rectangle with fairly straight edges, about 38 x 28 cm (15 x 11 inches).

Cut out your shapes with a wet pizza wheel, slide the silicone sheet over an oven rack and bake.

For the best and longest-lasting crispiness, remove the puff pastry from the oven rack, separate the baked chips and place them upside down on the same rack – after lining it with parchment paper. Put it back in the oven (warm off), open the door a little and let it cool there.

Make sure to store your Parmesan chips in a sealed container to maintain their crispy texture.

Enjoy!

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Optional

• 5 G yeast extract *see recipe notes (Marmite US option HERE)

• Preheat the oven 150 °C.
• combine dry ingredients.

  60 g Parmigiano Reggiano cheese, 40 g lupine flour, 40 g ground almonds, ¼ teaspoon fine pink Himalayan salt

• Make a well in the center and pour the water into it.

  65 grams of water, 5 g yeast extract

• mix first with a fork and then with a flexible silicone spatula; knead briefly into a smooth dough.
• Place your dough on the silicone sheet and place cling film (saran wrap) on top.

• roll the dough from the center outward as far as possible, until semi-transparent; you want it to measure approximately 38cm x 28cm; To cleanly remove the cling film, gently peel it off while holding it closely parallel to the dough.

• use a pizza wheel (dipped in water and shake off the excess) to cut vertically and horizontally; if you want triangular shapes, cut the squares diagonally.

• slide the silicone sheet over your oven rack and bake for 35 minutes.

• remove the rack, turn off the oven and close the door.

• let the chips cool for a few minutes.

• slide the silicone sheet away from the rack and replace it with parchment paper.

• Separate the chips and place them upside down on the baking paper.

• place the rack back in the oven, with the door slightly ajar, to allow the fries to dry a little further due to the residual heat; leave them in situ until they have cooled completely.

*If using Parmigiano Reggiano plus extra umami: add yeast extract and reduce salt 1/8 teaspoon.
*If using Parmigiano Padano: increase the salt to 1/3 teaspoon.
*If using Parmigiano Padano plus extra umami: add yeast extract and reduce salt 1/4 teaspoon.
Marmite contains a lot of carbohydrates compared to other yeast extracts. Tesco’s yeast extract tastes just like Marmite, but is cheaper and contains fewer carbohydrates.
Your chips will get crispier as they cool.
Store them in a closed container.
Use a metric kitchen scale to accurately weigh your ingredients:
Food Scales UK
Food Scales USA

Portion: 30G | Calories: 157kcal | Carbohydrates: 1.4G | Egg white: 11G | Fat: 11.2G

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