Parmesan Crisps with Marinara Sauce

Parmesan Crisps with Marinara Sauce

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Parmesan Crisps are a quick appetizer idea that is so easy to prepare that you can hardly call it a recipe. With just few ingredients you can have a low-carb appetizer that everybody will enjoy.

 

Parmesan Crisps can be served either with various cream soup or simply as a substitute for potato chips. Serve with your favorite dipping sauce and enjoy!


Related Posts:
Baked Parmesan Sweet Potato Fries
Parmesan Potato Stacks
Baked Parmesan Chicken Bites
Parmesan Roasted Baby Potatoes

 

 

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Ingredients
  • Makes about 20 crisps
  • 1 cup (100g) Parmesan, finely grated
  • Freshly ground black pepper
  • Dry oregano
  • Marinara Sauce
  • 1 pound (450g) can or fresh tomatoes, peeled and diced
  • 1 tbsp (14g) olive oil
  • 1 clove garlic, minced
  • 1/2 tsp (3g) sugar
  • 1 bay leaf
  • 1 tsp (1g) dry oregano
  • fresh basil
  • red pepper flakes, optional
  • salt and freshly ground black pepper
Directions
  1. Preheat oven to 400F (200C). Line a baking sheet with parchment paper or silicone mat.
  2. Place heaping tablespoons of parmesan at least 1 inch (3cm) apart, flattening slightly. Sprinkle freshly ground black pepper and dry oregano on top of each.
  3. Bake for about 6-8 minutes until golden and crisp.
  4. Cool completely.
  5. Prepare the marinara sauce. In a medium sauce pan heat oil over medium-low heat. Add garlic, cook few seconds then stir in diced tomatoes. Add sugar, basil, oregano, bay leaf, pepper flakes if used, salt and pepper.
  6. Bring to a simmer and cook for about 20-25 minutes, until slightly reduced and thickened.
  7. When done, remove from heat and let cool slightly before serving.
  8. It keeps well refrigerated for up to a week or freeze until ready to use.
Parmesan Crisps with Marinara Sauce-1
Nutrition facts 1 Crisp - Calories:16, Fat:1.1g, Saturated Fat: 0.7g, Unsaturated Fat:0.0g, Carbohydrates:0.2g, Fiber:0g, Protein:1.6g, Cholesterol:4mg, Sodium 46mg, Potassium 0mg, Vitamin A 1%, Vitamin C 0%, Calcium 3%, Iron 0%, daily percent values are based on a 2,000 calorie diet

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