Salty, oily, crispy and flavorful bites – a lot of us, on a low-carb diet, miss the most! Yes, we talk about chips. Maybe you have tried flaxseed crackers, pork rinds and even veggies as chip replacements, but these Parmesan crisps are by far the best! And with jalapeño which adds a bit of Mexican taste, this snack becomes truly delicious. They taste even better after they sit out overnight. You can leave them on the counter or store them in the fridge and they will crisp up even further.
With only 1.5 g Net Carbs for 4 crisps serving, Jalapeño Parmesan chips is amazing snack you can eat freely and easily fit into your daily carb account. Also, you can dip the crisps in sour cream or guacamole or your favorite low-carb spread for the real feel.
Jalapeño Parmesan Chips Recipe
The recipe makes 2 servings (1 serving equals 4 crisps). Preparation time is 10 minutes, plus 9 minutes for cooking. Nutritional value per serving: 162 Calories, 10 g Fat, 1.5g Carbs, 14 g Protein.
Ingredients that you need:
On a baking tray covered with baking paper make eight mounds of Parmesan cheese (1 tbsp. times eight) an inch apart from one another.
Slice up the jalapeño as thin or thick as you like, lay them on a baking paper and bake them for 5 minutes at 425 degrees F (220 degrees C).
Once the jalapeños are out of the oven and have cooled lay each one onto a mound of Parmesan slightly pressing it down.
Split each provolone slice into 4 pieces for a total of 8 and lay each piece on top of the jalapeno and Parmesan.
Bake at 425 degrees F (220 degrees C) for 9 minutes.
Leave it to cool, serve and enjoy.
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