Parmesan crisps with herb yogurt dip
Crispy parmesan crisps from just three ingredients, served with a creamy herb yogurt dip. 21 g protein and only 5 g carbs per serving, ready in 15 minutes.
Ingredients
- 40 gparmesan(freshly grated)
- 75 gGreek yoghurt
- ½ clovegarlic
- ½ tsplemon(juice)
- 2 ½ gchives(finely sliced)
- 2 ½ gparsley(finely chopped)
- ½ tsprosemary(finely chopped)
Instructions
- 1
Preheat the oven to 200 °C (fan 180 °C) and line a baking tray with parchment paper.
- 2
Grate or finely chop the ½ clove garlic. Finely slice the 2 ½ g chives and 2 ½ g parsley.
- 3
Stir the 75 g Greek yoghurt together with the garlic, ½ tsp lemon, half of the herbs and a little salt and pepper until smooth. Chill the dip so the flavours can develop.
- 4
Finely grate the 40 g parmesan and mix it with the chopped ½ tsp rosemary. Spoon flat mounds of about one tablespoon onto the parchment, well spaced apart, and press them down lightly.
- 5
Bake in the hot oven for about 6 to 7 minutes, until the edges turn golden. Do not let them go darker or the crisps will taste bitter.
- 6
Take the tray out and let the crisps cool completely on the paper. They only firm up and turn crunchy as they cool, then they lift off the paper easily.
- 7
Arrange the parmesan crisps with the chilled dip and scatter the remaining herbs on top.
Nutrition per 100 g
| per 100 g | per serving | |
|---|---|---|
| Energy | 190 kcal | 235 kcal |
| Protein | 17 g | 21 g |
| Carbs | 4 g | 5 g |
| Fat | 12 g | 15 g |
| Fiber | 1 g | 1 g |
Frequently asked
Why aren't my parmesan crisps turning crispy?
It usually comes down to piling the cheese too thick or touching them too early. Spread the parmesan thin and loose, bake it only until golden, then let the crisps cool completely on the tray. That is when they set.
Can I make the dip vegan?
Yes, use an unsweetened soy yogurt alternative. The protein content drops a little, but the taste and texture stay similar. The crisps themselves need real hard cheese to turn crunchy, though.
How long do the crisps keep?
Two to three days in an airtight container at room temperature. If humidity softens them, crisp them up again for a few minutes at 150 °C and let them cool.
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