Time: 30 min.
Complexity: easily
Servings: 2

Crispy cauliflower chips – it's real! This low-calorie, delicious snack is ready in less than half an hour. For this recipe, you'll need cauliflower rice. You can use store-bought or puree the florets in a food processor until they're the size of a grain of rice. Grated Parmesan cheese will help turn the cauliflower into chips, while garlic powder and dried Italian herbs will infuse them with wonderful flavor and aroma. Try these chips as a keto and gluten-free snack when you're craving crackers or chips.

Ingredients:

• 1.5 cups cauliflower rice
• 1 cup grated Parmesan (about 60 g)
• 1.5 tsp Italian seasoning
• 0.5 tsp garlic powder
• Special equipment: 2 silicone baking mats (optional)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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cauliflower, Parmesan cheese, Italian seasonings, garlic powder

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Preparation:

Step 1
• Preheat oven to 375°F (190°C). Line 2 baking sheets with parchment paper or silicone baking mats and spray with cooking spray.
Step 2
• Microwave the cauliflower on high power, stirring once, until just cooked through, about 2 minutes; let cool for 5 minutes.
Step 3
• Place the cauliflower on a clean towel and squeeze out all the liquid. Transfer to a medium bowl and add the Parmesan cheese, Italian seasoning, garlic powder, and a pinch of salt. Toss to evenly distribute the ingredients.
Step 4
• Place 1 heaping tablespoon of the mixture onto the prepared baking sheets, spacing them about 5 cm apart (10-12 per sheet). Flatten the mounds into small disks about 6 cm wide.
Step 5
• Bake until the edges of the chips are deep golden brown, about 14 minutes. Let cool on the baking sheets for 5 minutes and serve; the chips will firm up as they cool.

Votes: 1

Author of the recipe - Shaqi Peacock is a private chef, food stylist, and writer based in Queens, New York.