Parmesan Cheese Crisps Laced with Zucchini & Carrots Recipe

Average
15 mins
10 mins
5 mins
Average budget

Ingredients

1 cup Parmesan cheese, freshly grated (keep some of the cheese in longer shreds)
1/2 cup shredded zucchini and/or carrots
Parchment paper or silpat mat

Preparation

Step 1

Preheat oven to 375 degrees F.

Step 2

Using a paper towel, remove excess moisture from shredded zucchini and carrots.

Step 3

Combine Parmesan cheese and shredded vegetables.

Step 4

Place Tablespoon size drops of the cheese and vegetable mixture on a baking sheet topped with parchment paper or a silpat mat.

Step 5

Gently flatten mixture with the back of a spoon, if necessary, and move in any loose shreds.

Step 6

Bake for about 8 minutes or until the cheese crisps are sizzling and the edges are starting to brown.

Step 7

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.