Get all the mouth feels with this keto- friendly snack. Yes, it’s easy. Yes, it’s fast. Yes, you most likely have the ingredients already in your frig and pantry.
Allow me to digress for a moment. I started my Keto plan on May 26, 2020 when I quit the gym (Pandemic) and still needed to get healthier, satisfying my long term goals for a stronger healthier me. On December 26th, seven months sticking to the plan, I have lost 52 lbs and counting.
I have eagerly made this a life change rather than simply a weight loss diet. My blood tests confirm better glucose, lipids, and enzyme values. Even blood pressure has improved with over-the-counter vitamin supplements. Skin, hair, and nails are healthy and strong too. Energy is a big ✅ as well!
Back to the crisps. 180 grams shredded mozzarella, 90 grams freshly grated Parmesan. Sprinkle each of dried basil, Italian seasoning, parsley. Mix gently with a large spoon. Obviously you can spice it up however you like, whatever is in your favorite spice profile. I might try garlic and fresh black pepper next time! Preheat oven to 350. Place foil on a baking pan and spray w cooking spray. Your crisps will stick like glue if you don’t spray. The spray also allows crispy edges during the bake. Use a large melon baller or small ice cream scoop to make a mound on the foil at least 2 inches apart for spreading. Bake for 12-15 mins watching closely for oven temp variations. Allow to cool for 5 mins before peeling them from the foil. Enjoy!
Questions? Please comment and I’ll reply ASAP. ✌️
Until next time!