SOUP SEASON
CRISPY PARMESAN CHEESE CRISPS | SERVINGS: 12 CRISPS
ONE INGREDIENT. BIG CRUNCH. SERIOUSLY ADDICTIVE. These golden Parmesan crisps come together in minutes and make the perfect low-carb snack, soup garnish, salad topper or charcuterie-board bite. INGREDIENTS: 2 cups shredded Parmesan cheese INSTRUCTIONS: 1. Heat oven to 375 F. Line a sheet pan with parchment paper or a silicone baking mat. 2. Scoop 1 tbsp of Parmesan onto the pan, leaving about 2 inches between each mound. Gently flatten each mound into a thin round. 3. Bake for 7–9 minutes, or until the edges are golden brown and the centres look crisp. 4. Remove from the oven and let cool on the pan for 3–4 minutes. Transfer to a wire rack with a spatula and let cool completely. 5. Serve immediately — or try them crumbled over soups, salads, eggs or your favourite low-carb dishes.
EASY FLAVOUR TWISTS: Spicy: Add a pinch of crushed red pepper flakes. Herby: Sprinkle with Italian seasoning or dried rosemary.
Garlic Parmesan: Add a light sprinkle of garlic powder. Peppery: Add freshly cracked black pepper before baking.
Make-Ahead Note The soup can be made up to 4 days ahead and stored in the refrigerator. Reheat gently on the stovetop, adding a splash of broth if needed. It also freezes well for up to 3 months.
HOW TO STORE: Keep completely cooled crisps in an airtight container at room temperature for up to 5 days. Skip the refrigerator — it can introduce moisture and make your crisps soft.
SAVOUR MANITOBA | FALL 2026 | 29
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