Recipe courtesy of Shaquay Peacock for Food Network Kitchen

Garlic and Herb Cauliflower Chips

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A light and tasty snack that comes together in under 30 minutes. Try these for a keto- and gluten-free-friendly substitute when you're having a cracker or chip craving.
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  • Level: Easy
  • Total: 30 min
  • Active: 15 min
  • Yield: about 22 crisps
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Ingredients

Directions

Special equipment:
2 silicone baking mats, optional
  1. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment or silicone baking mats and spray with cooking spray.
  2. Microwave the cauliflower in a microwave-safe bowl on high, stopping and stirring halfway through, until tender, about 2 minutes; let cool for 5 minutes.  
  3. Put the cauliflower in a clean towel and squeeze out any liquid. Transfer to a medium bowl and add the Parmesan, Italian seasoning, garlic powder and a pinch of salt. Stir to combine.  
  4. Scoop heaping-tablespoon mounds of the mixture onto the prepared baking sheets, spacing them about 2 inches apart (10 to 12 to a sheet). Shape and flatten the mounds into small discs, about 2 1/2-inches wide. 
  5. Bake until the edges of the crisps are deep golden brown, about 14 minutes. Let cool on the pan for 5 minutes before serving; the crisps will firm up as they cool.   

Cook’s Note

To cut down on prep time, use store-bought riced cauliflower.

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