Keto Cheese Chips with Tomato and Onion
1 serving
12 minutes
Cheesy keto chips with tomato and onion are a crunchy delight made for low-carb diet lovers. Their story begins with the desire to replace traditional potato chips with a healthy alternative. Thin crispy parmesan wafers generously seasoned with Italian herbs, sumac, and spicy chili pepper reveal a rich palette of flavors. The slight acidity of cherry tomatoes combined with the tenderness of leeks adds brightness. These chips are perfect for snacking, serving as an appetizer, or as an original addition to salads.
1
Grate the cheese on a fine grater.
- Parmesan (Parmigiano Reggiano): 200 g
2
Place 'mounds' of cheese (about a tablespoon each) on a parchment-lined baking sheet.
- Parmesan (Parmigiano Reggiano): 200 g
3
Slice the leek into thin rings.
- Leek: 15 g
4
Place the onion on the cheese.
- Leek: 15 g
5
Chop the cherry tomatoes with a knife.
- Cherry tomatoes: 7 pieces
6
Add Italian herbs. Salt and mix.
- Italian herbs blend: 2 g
- Salt: pinch
7
Season the cheese with sumac and chili pepper.
- Sumac: 0.5 teaspoon
- Chili powder: 0.5 teaspoon
8
Add a heaping teaspoon of tomato mixture to each 'pile' of cheese.
- Cherry tomatoes: 7 pieces
9
Sprinkle some cheese on top.
- Parmesan (Parmigiano Reggiano): 200 g
10
Send to a preheated oven at 180 degrees.
11
The chips will be ready in 5-6 minutes.
12
Wait for the chips to cool and transfer to a plate.