Parmesan Chips

prep time: 5 minutes cook time: 25 minutes yield: 32 chips (4
servings)

2 cups grated Parmesan cheese (about 8 ounces)

1. Preheat the oven to 375°F. Line a rimmed baking
   sheet with parchment paper.


2. Using a 2½-inch jar lid or round cookie cutter as
   a guide, drop 1 tablespoon of the cheese onto the
   parchment and use your fingers to spread the cheese to
   form a circle. Space the circles of cheese about 2 inches
   apart.


3. Bake the rounds for 5 minutes or until lightly
   browned and bubbly. Allow to cool on the pan; they
   will crisp up as they cool. Remove the chips from the
   parchment paper and serve with your favorite keto dip
   or toppings.


4. Store extras in an airtight container in the
   refrigerator for up to 4 days.