This simple twist on the Parmesan crisp introduces added texture and a mild sweetness while offering additional fiber too. Of course, the added colors of the vegetables make this crisp a beauty for the eyes to feast on before you taste it. Enjoy these as is or with fat-bomb dips and spreads.
Zucchini: A Kitchen Staple
It’s no secret that the right vegetables are an important part of any healthy diet. Zucchini is a fantastic choice for high-fat, low-carbohydrate diets because it has a low carbohydrate content (low glycemic index), and it’s full of potassium, a crucial mineral for heart health. Besides that, it also makes a fantastic substitute for pasta lovers looking for low-carbohydrate alternatives.
Per Serving
Calories: 206 | Fat: 14.1 g | Protein: 15.8 g | Sodium: 686 mg | Fiber: 0.7 g | Carbohydrates: 3.6g |Net Carbohydrates: 2.9 g | Sugar: 1.9 g
Excerpted from Keto Snacks: From Sweet and Savory Fat Bombs to Pizza Bites and Jalapeño Poppers, 100 Low-Carb Snacks for Every Craving by Lindsay Boyers, CHNC, Copyright © 2018 Adams Media, a division of Simon and Schuster. Used by permission of the publisher. All rights reserved. Photographs by James Stefiuk.
Parmesan Vegetable Crisps
SERVES
4PREP TIME
00 minCOOK TIME
00 minIngredients
3⁄4 cup shredded zucchini
1⁄4 cup shredded carrots
2 cups freshly shredded Parmesan cheese
1 tablespoon olive oil
1⁄4 teaspoon black pepper
Directions
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Preheat oven to 375°F. Prepare a cookie sheet with parchment paper or a Silpat mat.
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Wrap shredded vegetables in a paper towel and wring out excess moisture.
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Mix all ingredients in a medium bowl until thoroughly combined.
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Place tablespoon-sized mounds onto prepared cookie sheet.
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Bake 7–10 minutes until lightly browned.
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Let cool 2–3 minutes and remove from cookie sheet.
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