Garlic and Herb Cauliflower Chips

Name: Garlic and Herb Cauliflower Chips
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: about 22 crisps
Ingredients: Nonstick cooking spray, for the parchment; 1 1/2 cups riced cauliflower (about 5 1/2 ounces; see Cook's Note); 1 cup shredded Parmesan (about 2 ounces); 1 1/2 teaspoons Italian seasoning; 1/2 teaspoon garlic powder; Kosher salt

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Level: Easy

Total: 30 min
Active: 15 min

Yield: about 22 crisps

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.

Level: Easy

Total: 30 min
Active: 15 min

Yield: about 22 crisps

Ingredients

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Nonstick cooking spray, for the parchment

1 1/2 cups riced cauliflower (about 5 1/2 ounces; see Cook's Note)

1 cup shredded Parmesan (about 2 ounces)

1 1/2 teaspoons Italian seasoning

1/2 teaspoon garlic powder

Kosher salt

Directions

Special equipment:

2 silicone baking mats, optional

Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment or silicone baking mats and spray with cooking spray.
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.
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.
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.
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.