When Mark and I switched to a diet lower in carbs, I must admit that giving up potato chips (and corn chips) was especially hard.
I am a big fan of all kinds of chips, especially the heavily seasoned, super salty ones. What am I going to do now when the salt craving strikes?
When I need a salt fix, I grab these rosemary parmesan chips, which are a whole lot healthier than the regular, store-bought chips. Parmesan is a little salty by nature... so that means - salt craving fixed!
This rosemary parmesan chips recipe is completely sugar-free. Yeah, a sugar-free snack that is really yummy, and easy to make at home. Plus, they keep well so you can make a big batch, divvy them up into small ziplock bags, and ta-dah! They are a ready grab-and-go snack for busy days.
I used rosemary as a natural seasoning in this recipe, but feel free to use whatever you like or happen to have on hand. Some great options are sea salt and cracked pepper, dill weed and garlic powder (a great ranch-style chip), and if you really want to get creative, substitute cheddar for the parmesan and dip them in sour cream.
Hmmmmmmm! ...Potato who?
and Macros Per Serving:
(Serving size - about 5 chips)
About 40 chips
Total Time: 20 Minutes
(Prep: 5 Minutes / Cook: 15 Minutes)
- 2 cups grated parmesan cheese
- 1 1/2 tablespoons finely chopped fresh rosemary leaves
- 1 teaspoon freshly ground black pepper
Don't substitute the parchment paper with anything else, like tin foil or wax paper. I made this mistake and learned the hard way by having to throw out a whole batch of chips! Wax paper melts right into the chips and you won't get it off of them no matter how hard you try. Foil isn't any better, it will fuse to the chips and you will have a dickens of a time getting it off. Think of how you could be spending that time doing other, more fun things, like eating your freshly made parmesan chips. Take my advice on this one! (You can use the same piece of parchment as long as it is not torn or soaked through with grease.)
- Line a baking sheet with parchment paper.
- Preheat the oven to 375F. Move the top shelf in the oven to its highest rack.
- In a bowl, thoroughly mix together all the ingredients. Scoop out about a half of a tablespoon-sized amount of cheese mixture and drop it onto the parchment-lined cookie sheet. Repeat, making sure that the cheese is evenly spaced on the cookie sheet - about 2 inches apart.
- Bake on the top shelf of the oven for 15 minutes. Chips will flatten out and should be bubbling and slightly brown when done. Remove from the oven and allow to cool slightly before carefully removing them to a plate. Repeat with the remaining cheese mix.
- Store in ziplock bags or an airtight container.