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.
