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Sunday, 19 August 2018

Parmesan Cheese Crisps/Chips : Low Carb Snack



These Parmesan Cheese Chips/Crisps are easy to prepare …
All you need is Parmesan cheese and your favourite seeds and you're good to go! Has low-carb snacking ever been cheesier, crispier or crunchier!?

Ingredients
(Two Servings, about 15 Crisps)
2⁄3 cup parmesan cheese, grated
2⁄3 oz. (20g) chia seeds
2⁄3 oz. (20g) flaxseed

2⁄3 oz. (20g) pumpkin seeds

… Feel free to use any seed you like; try sesame, hemp and others.

Instructions are here

For guidance on weight/measurement conversion please see here

Parmesan Cheese ..."Originates from the Parma region of Italy, this is one of the world’s most popular cheeses, stamped with the official Parmigiano Reggiano mark as a guarantee of origin. Fragrant and tangy, it has a hard, grainy texture and a buttery yellow colour. Once tasted, it's hard to resist the delicious piquant taste and crumbly texture of parmesan. There are countless ways to savour the flavour.

Parmesan, or Parmigiano-Reggiano to give it its proper name, is one of those magical flavour-enhancing ingredients. A few curls of finely shaved parmesan, for example, make a pear and fennel salad taste irresistible, just as a chunk of parmesan rind transforms a slow-simmered minestrone into a gorgeous savoury meal.

The secret of parmesan's intense flavour lies in the fact that it's made with fragrant unpasteurised milk and that the cheese is carefully matured over a long period. The cheeses are matured for between 18 and 48 months, depending on the kind of cheese and the producer. The result is a hard, honey-coloured cheese with a crumbly, almost crystalline texture."
 More about Parmesan here

Dear reader - you will find a variety of articles, studies etc. plus recent news/views and recipe ideas within this blog, we hope something for everyone to read and enjoy. Please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

19 comments:

Sue said...

These look delicious Jan, you have the best recipes! Have a great week, Sue xx

bill burke said...

I definitely want to try these. Thanks Jan!

Jo said...

I bet they're moreish, I wouldn't be able to stick to one or two.

Tom said...

...something to crunch on.

Sandra Cox said...

Oh my gosh. What a wonderfully tasty idea!

Carla from The River said...

I am pinning! Thank You :-)

Elephant's Child said...

They do look good. I suspect I would find it hard to stop at a reasonable number.

The Joy of Home with Martha Ellen said...

I want these, now! Yum-O! ♥

Chris Lally said...

The addition of the seeds makes them perfect!

Amy at Ms. Toody Goo Shoes said...

I've just pinned this - it looks so good, and easy!

Author R. Mac Wheeler said...

This is an idea.

As serious snackers, that has been the hardest thing for Dina and I to go locarb

Sami said...

I've saved it for the next friend's get-together! Thanks Jan

Martha said...

I have to make this. So yummy and unique!

William Kendall said...

That sounds different!

Lorrie said...

These sound delicious and so easy. It would be easy to eat them all at once!

Teresa said...

Se ven muy buenos. Besitos.

Magic Love Crow said...

So good! Thanks Jan! Your blog means the world to me! Big Hugs!

carol l mckenna said...

Oh yummy and crunchy!

Happy Day to you,
A ShutterBug Explores

Bob Bushell said...

Beautiful, it is the yummy.