👩🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat.
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2
In a medium-sized bowl, combine the super fine almond flour, garlic powder, onion powder, smoked paprika (if using), salt, and black pepper. Whisk to combine evenly.
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3
Add the shredded low-moisture mozzarella and freshly grated Parmesan cheese to the bowl. Use your hands to gently mix the cheeses with the seasoned almond flour until everything is well coated.
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4
Spoon small, tablespoon-sized mounds of the cheese mixture onto the prepared baking sheet, leaving at least 1-2 inches of space between each mound as they will spread.
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5
Bake for 8-12 minutes, or until the edges are deeply golden brown and the centers are bubbly and set. Keep a close eye on them, as baking times can vary and they can burn quickly.
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6
Remove the baking sheet from the oven and let the crisps cool on the sheet for 5 minutes. They will be soft when hot but will firm up and become crispy as they cool.
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7
Carefully transfer the cooled crisps to a wire rack to cool completely. Enjoy immediately or store for later.
💡 Notes
For best results, always grate your own cheese to avoid anti-caking agents found in pre-shredded varieties. These crisps are great for dipping or as a crunchy topping for soups and salads. Store in an airtight container at room temperature for up to 4 days; re-crisp in a toaster oven if needed.
🥗 Nutrition (per serving)
Calories
285 kcal
Protein
21g
Total Fat
21g
Saturated Fat
11g
Carbs
3g
Fiber
1g
Sugar
0g
Sodium
480mg
Cholesterol
60mg
