ZERO CARBS KETO PARMESAN & FENNEL CRISPS
 
Prep time
Cook time
Total time
 
Easy, wafer-thin and highly satisfying. Bake them and take them on your trip to munch on without guilt.
Author:
Recipe type: Savoury Snacks
Cuisine: Ketogenic. Low Carb. LCHF. Grain Free. Gluten Free.
Yield: 8
Ingredients
  • 1 egg white
  • 75g freshly gated Parmigiano Reggiano or similar cheese
  • 1tsp fennel seeds
Instructions
  1. lightly beat the egg white with a fork, then stir in the grated Parmigiano and fennel seeds.
  2. pre-heat oven to 180C static.
  3. form 8 balls between your palms and place them on an oven tray lined with parchment paper or, preferably, a silicone baking mat (U.S. option HERE), nicely spaced as they will spread out.
  4. flatten them as much as possible, then bake for 12-14 minutes (watch after 10 minutes as they will burn quickly).
  5. open oven door and leave crisps in situ.
  6. let cool then slide off baking mat and enjoy.
Notes
These cheese crisps are best eaten on the same day.

Store in an airtight container at room temperature for up to 3 days. Re-heat to restore crunchiness.

Metric kitchen scales are an inexpensive yet invaluable gadget to ensure accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use. For U.S. option click HERE.
Nutrition
Serving: 1 Calories: 40 Fat: 2.8g Net Carbs: 0g Protein: 3.5g
Recipe by at https://queenketo.com/zero-carbs-keto-parmesan-fennel-crisps/