Parmesan Cheese Crisps Laced with Zucchini & Carrots

• Produce

  • 1/2 cup Zucchini and/or carrots

• Dairy

  • 1 cup Parmesan cheese

• Other

  • Parchment paper or silpat mat

Found on dinner-mom.com

Description

Ingredients

• 1 cup Parmesan cheese, freshly shredded (keep in longer shreds)
• ½ cup shredded zucchini and/or carrots
• Parchment paper or silpat mat

Directions

• Preheat oven to 375 degrees F.
• Using a paper towel, remove excess moisture from shredded zucchini and carrots.
• Combine Parmesan cheese and shredded vegetables.
• Place Tablespoon size drops of the cheese and vegetable mixture on a baking sheet topped with parchment paper or a silpat mat.
• Gently flatten mixture with the back of a spoon, if necessary, and move in any loose shreds.
• Bake for about 8 minutes or until the cheese crisps are sizzling and the edges are starting to brown.
• Allow crisps to rest on the baking sheet for about 5 minutes and then transfer them to a serving plate with a spatula. Crisps will continue to harden.