📖 Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This step is crucial for easy cleanup and prevents sticking.
2. In a medium-sized mixing bowl, combine 1 cup of finely grated Parmesan cheese (freshly grated is best!) and 1/4 cup of coconut flour. Give it a good whisk. I always like to really get those ingredients incorporated well to ensure a uniform texture throughout.
3. Whisk in 1 large egg (or 2 egg whites, for a slightly healthier option). The mixture will become paste-like; it's okay if it seems a little wet. Dont worry if it's not perfectly smooth, a bit of texture is fine.
4. Once everything is well combined, use a spatula or spoon to form small, thin rounds (about 2 inches in diameter). You're aiming for approximately 1/8-inch thickness. If you're feeling creative, use a cookie cutter for uniform shapes!
5. Place the rounds onto your prepared baking sheet, leaving about 1/2 inch of space between each one for optimal crisping. It's worth doing some experimenting to find your perfect crisp shape.
6. Bake for 12-15 minutes, or until the edges are golden brown and the crisps feel firm to the touch. Keep an eye on them and rotate the tray about halfway through for even baking. Ovens can be temperamental creatures!
7. Once baked, remove the crisps from the oven and let them cool completely on the baking sheet. They'll firm up further as they cool. If you try to remove them while still hot, they'll likely break or crumble, so be patient!
8. Once completely cool, carefully peel the crisps off the parchment paper. If any stick stubbornly, let them sit a bit longer. Gently pry them loose using a thin spatula. There are few things as satisfying as a perfectly crisped crisp!
9. Store in an airtight container at room temperature. They're amazing as a snack, topping for salads, or even alongside soups and stews. Enjoy!