Ashlegal 525 Posted October 29, 2015 Late last night while studying I craved the salty, crispy yumminess that only comes from a potato chip. I haven't had a potato chip in about a year and before surgery was eat Pop chips, Veggie Sticks, Pork Skins, Pirate's Booty. Ya know Snacks that you convince yourself are not as bad as eating a handful of Lay's. I have a few different recipes that would satisfy this need PLUS be low-carb, WLS friendly and give me some Protein. I also had a couple of zucchinis in the fridge that needed used, so I Googled, then Pinterested and found this recipe: Parmesan cheese Crisps Laced with Zucchini & Carrots *Note - I left out carrots. Print Parmesan Cheese Crisps become something extra special with the addition of zucchini and carrot shreds. Easy bake recipe. Ingredients 1 cup Parmesan cheese, freshly shredded (keep in longer shreds) ½ cup shredded zucchini and/or carrots Parchment paper or silpat mat Instructions Preheat oven to 375 degrees F. Using a paper towel, remove excess moisture from shredded zucchini and carrots. Combine Parmesan cheese and shredded vegetables. Place Tablespoon size drops of the cheese and vegetable mixture on a baking sheet topped with parchment paper or a silpat mat. Gently flatten mixture with the back of a spoon, if necessary, and move in any loose shreds. Bake for about 8 minutes or until the cheese crisps are sizzling and the edges are starting to brown. 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. They were good and while I can't find any nutritional value with the recipe, I can't imagine they wouldn't be suiting for any of us. Share this post Link to post Share on other sites
KindaFamiliar 3,867 Posted October 29, 2015 You had me at 'parmesan'... I'll have a batch whenever you're ready.. Thanx!! Share this post Link to post Share on other sites
Babbs 14,681 Posted October 29, 2015 Looks great! I'll give them a try! Share this post Link to post Share on other sites
Sophie74656 1,572 Posted October 29, 2015 that looks yummy! also in the store section here they have Protein chips. They are pretty good and satisfy the potato chip itch Share this post Link to post Share on other sites
2goldengirl 2,076 Posted October 30, 2015 I'm a fool for kale chips - kale, tossed with a bit of olive oil & coarse salt, bake for 30" at 300. Crispy, crunchy, full of Vitamins, and Fiber.< /p> Share this post Link to post Share on other sites
Ashlegal 525 Posted October 30, 2015 @@2goldengirl My sister who about eighteen months started eating Paleo/clean. She is doing great and is her health is wonderful; she is always making Kale chips. They are pretty tasty! She also roasts chickpeas in the oven and those turn out great as well. I should consider making my own Kale chips. Do you have to worry about moisture? Share this post Link to post Share on other sites
2goldengirl 2,076 Posted October 30, 2015 Moisture as in storing them? They've never hung around long enough to find out, my husband can't stay away from them . If you mean do you have to dry off the leaves after washing, I run them through a salad spinner. Oh, and I use parchment on the sheet pan. You can also season them differently - add a little sesame oil and soy for Asian flavor, parmesan and garlic salt, hot pepper flakes, you get the idea. You can do the same thing with chard leaves. Share this post Link to post Share on other sites
beachgal2935 596 Posted October 30, 2015 @@Ashlegal This is one of my new faves - cheese Crisp Squares. I made some today on my new 9" mini pizza stone I just bought for my toaster oven. I ate 2 before I thought to take a pic - LOL! salad with 1 oz. of taco chicken and another oz. with crisps on the side for lunch today - Super Yum! Cheese Crisp Squares 2 slices - Sargento Ultra thin Colby Jack cheese sprinkle of seasoning to taste Break each slice into 4 equal squares, place on parchment paper and lightly sprinkle with your choice of seasoning (no need for salt). Must be parchment paper - NO exceptions! Place in 350° preheated oven on a baking sheet or pizza stone and bake for approximately 3-5 minutes. Keep an eye on them so they don't burn. Slide parchment paper off to cool on counter. Place cheese crisps on paper a towel to soak up any oil. They are super thin and delightfully crispy. They'll satisfy both your chip and cracker needs. Nutrition Facts Serving size 8 crackers Calories 80 Fat 7g Carbs 1g Fiber 0g Sugar 0g Protein 5g Share this post Link to post Share on other sites
TMG1980TMG 136 Posted October 30, 2015 Both of these crunchy recipes look yummy! ???? Share this post Link to post Share on other sites
sarahbethemails 68 Posted October 30, 2015 Beach gal what is that green stuff next to the chips looks Delish!!! Share this post Link to post Share on other sites
reree6898 1,164 Posted October 30, 2015 I just ran the zucchini/parm crisps through my fitness pal and it says 171 calories, 11 g fat, 2g carb, and 15 G Protein for half the batch. I will have to try these, great idea!! Share this post Link to post Share on other sites
beachgal2935 596 Posted October 31, 2015 @@sarahbethemails It's my salad Share this post Link to post Share on other sites
sarahbethemails 68 Posted October 31, 2015 Ohhh haha still looks yummy when did you start eating salad! Share this post Link to post Share on other sites
