Cauliflower chips keto friendly. With only 2 ingredients, these crispy cauliflower chips create a great low-carb and keto-friendly snack or side dish. The baked chips can be flavored with your preferred seasonings and come out light and crispy. Additionally, they taste superior to ones from the supermarket!
I’ve tried a few of the grocery store-available cauliflower snack items, but I wasn’t really fond of them. I so choose to create my own. I enjoy creating my own chips, and I’ve experimented with some really interesting flavors over the years, including avocado and pumpkin. These cauliflower chips resemble parmesan crisps in many ways, but they are lighter because they don’t contain any additional cheese.
INGREDIENTS
Cheese Parmesan on Cauliflower
I used fresh cauliflower for this dish, which I riced to a fine texture in a food processor. The recipe has not been tested with frozen cauliflower. Given that frozen cauliflower has more moisture than fresh cauliflower, it might work, but you would really need to make sure all of the moisture is eliminated.
Furthermore, I add freshly grated parmesan cheese. For these cauliflower crisps to have a crispy texture, parmesan cheese is essential. The cheese gets crispy when baked, which is how the chips get crispy. The recipe has not been tried with shelf-stable parmesan cheese.
CULTIVAR TIPS
CULTIVAR CRISPS
With only 2 ingredients, these crispy cauliflower chips create a great low-carb and keto-friendly snack or side dish.
Turn on the 375°F oven. Two big baking sheets should be lined with parchment paper.
Till soft, cook riced cauliflower. The cauliflower can alternatively be steamed on the stove; I microwaved it for about 2 minutes and 15 seconds.
Use a cheese cloth or other similar cloth to squeeze the extra liquid out of the cauliflower while working in small batches. When all is said and done, you ought to have roughly 98 grams, or 1 loose cup, of dried cauliflower (measured after spreading it out).
With the dried cauliflower, include cheese. The items should be blended thoroughly. You want your mixture to crumble.
Scoop up the mixture with a 1.5 tbsp cookie scoop, space them 2 12 inches apart on a baking sheet that has been prepared. Spread the mixture to create flat circles. Make sure not to spread the mixture so thinly that there are gaps or holes. You want the circles to be thin (approximately 1/8 inch thick). Repeat with the remaining mixture.
Bake the chips for 10 to 12 minutes, or until the sides are dark brown and the tops are golden. Before removing the chips from the baking pan, let them cool down so they can solidify.
Ingredients
Directions
Turn on the 375°F oven. Two big baking sheets should be lined with parchment paper.
Till soft, cook riced cauliflower. The cauliflower can alternatively be steamed on the stove; I microwaved it for about 2 minutes and 15 seconds.
Use a cheese cloth or other similar cloth to squeeze the extra liquid out of the cauliflower while working in small batches. When all is said and done, you ought to have roughly 98 grams, or 1 loose cup, of dried cauliflower (measured after spreading it out).
With the dried cauliflower, include cheese. The items should be blended thoroughly. You want your mixture to crumble.
Scoop up the mixture with a 1.5 tbsp cookie scoop, space them 2 12 inches apart on a baking sheet that has been prepared. Spread the mixture to create flat circles. Make sure not to spread the mixture so thinly that there are gaps or holes. You want the circles to be thin (approximately 1/8 inch thick). Repeat with the remaining mixture.
Bake the chips for 10 to 12 minutes, or until the sides are dark brown and the tops are golden. Before removing the chips from the baking pan, let them cool down so they can solidify.
NOTES
To the consistency of crumbs, the cauliflower must be riced very finely. My food processor was employed. Refer to the example photo in the text. I advise utilizing fresh cauliflower rather than frozen.
US measuring cups are used for my measurements.
After the cauliflower has been riced into a fine texture but before it is cooked, 2 cups (216 grams) are measured.
Make sure to spread the cauliflower out one more after drying it. Just 1 cup of loose, dried cauliflower should be left behind.
If you don’t have a food processor, you might be able to use riced cauliflower, but I would suggest chopping it up more finely.
How Many Serving?
14 chips
NUTRITION
serving: 1 chip, 35 kcal, 1 g carbs, 3 g protein, 2 g fat, 1 g saturated fat, 114 mg sodium, 1 g fibre, and 1 g sugar.
