prep time: 5 minutes

cook time: 25 minutes

yield: 32 chips (4 servings)

INGREDIENTS 

• 2 cups grated Parmesan cheese (about 8 ounces)

INSTRUCTIONS

1. Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
2. Using a 2½-inch jar lid or round cookie cutter as a guide, drop 1 tablespoon of the cheese onto the parchment and use your fingers to spread the cheese to form a circle. Space the circles of cheese about 2 inches apart.
3. Bake the rounds for 5 minutes or until lightly browned and bubbly. Allow to cool on the pan; they will crisp up as they cool. Remove the chips from the parchment paper and serve with your favorite keto dip or toppings.
4. Store extras in an airtight container in the refrigerator for up to 4 days.

VARIATION

PIZZA CHIPS

• After forming the cheese circles in Step 2, scatter some mini pepperoni slices on each circle of cheese.