Cauliflower Chips
Crispy cauliflower chips that are just 2 ingredients. These chips come out crispy and light and taste better than store-bought ones. They are also low carb and keto-friendly.
Ingredients
- 2 cups (216 grams) finely riced cauliflower, (see notes)
- 1 cup (100 grams) freshly grated parmesan cheese
- ground black pepper or other seasonings, (optional)
Instructions
- Preheat oven to 375°F. Line two large baking sheet with parchment paper.
- Cook riced cauliflower until tender. I cooked the cauliflower in the microwave for about 2 ½ minutes but you can also steam it on the stove.
- Working in small batches, use a cheese cloth or similar type cloth to squeeze the excess liquid out of the cauliflower. When done, you should be left with about 1 loose cup of cauliflower (measured after you spread out the dried cauliflower) or approximately 98 grams.
- Add in cheese with the dried cauliflower. Mix until the ingredients are evenly combined. Your mixture should be crumbly.
- Using a 1.5 tbsp cookie scoop, scoop up mixture and place onto a prepared baking sheet, spread 2 ½ inches apart. Using the back of a spoon, spread the mixture so that it forms flat circles. You want the circles to be thin (about 1/8 inch thick) but make sure that you don't spread the mixture so thin that there are gaps or holes. Repeat with remaining mixture.
- Bake chips about 10-12 minutes or until tops are golden and edges are dark brown. Watch chips carefully towards the end of baking to make sure they don't burn. Let chips cool on baking sheet (which will give them time to set) before removing.
Notes
- The cauliflower needs to be finely riced to the size of crumbs. I used my food processor. See photo in post for reference. I recommend using fresh cauliflower and not frozen.
- My measurements are in US measuring cups.
- The 2 cups/216 grams is measured after the cauliflower is finely riced and before it is cooked.
- When you are done drying out the cauliflower, make sure to spread it out again. You should be left with a scant 1 cup of loose dried cauliflower.
- You might be able to use riced cauliflower but I would recommend chopping it up finer if you don't have a food processor.
- I added some ground black pepper to my mixture. You can also customize with other dry seasonings. Just mix the seasonings into the mixture before scooping it and spreading it into circles.
- I have only tested this recipe with fresh parmesan and not the shelf stable kind.
- I used this cheese cloth.*
- *This product link is an affiliate link. This means I earn a small commission from qualifying purchases (at no extra charge to you).
- The recipe makes 14 chips. The estimated nutrition is for 1 chip.
Serving: 1chip, Calories: 35kcal, Carbohydrates: 1g, Protein: 3g, Fat: 2g, Saturated Fat: 1g, Sodium: 114mg, Fiber: 1g, Sugar: 1g
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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