Pesto Parmesan Crisps
Servings 12 Servings
- 2 Cups Parmesan
- 1/4 Cup Pesto
- 2 Teaspoons Sun Dried Tomatoes diced
Preheat oven to 400° F.
Line baking sheet with a cut sheet of parchment paper (or Silpats).
In a bowl, stir together parmesan cheese (2 cups), pesto (1/4 cup) and diced sun dried tomatoes (2 teaspoons) until combined.
Place by spoonful onto the lined baking sheet. Mounds should be about 2 inches apart and slightly flattened on top.
Bake for 5. Crisps will be done as soon as the edges are golden brown. If not done in 5 minutes, check every 2 minutes as they burn easily.
Once cool, you can take them off the baking sheet. Enjoy!
- Serving size: the number of chips per serving will vary depending on how big/small you make your chips. I made 24 small chips, and enjoyed 2 chips for a serving.
- Save some carbs: by skipping the sun dried tomatoes.
- Can swap cheese, however different cheeses will crisp at different temperatures.
Calories: 87kcal | Total Carbohydrates: 1g | Protein: 6g | Fat: 6g | Sodium: 317mg | Fiber: 0g | Sugar: 0g | Net Carbs: 1g
Delicious recipe from Lindsey Hyland // www.thelittlepine.com