Garlic and Herb Cauliflower Chips
- Level: Easy
- Yield: about 22 crisps
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 22 servings
- Calories
- 13
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 1
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 1
- Cholesterol
- 2
- Sodium
- 38
- Total: 30 min
- Active: 15 min
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
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.
Cook’s Note
To cut down on prep time, use store-bought riced cauliflower.