Parm Crisps Mozz Bites

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All summer I’ve been addicted to mozzarella, tomato and fresh basil (and limes, but that doesn’t come into play here). You’re definitely going to see a reoccurring theme over the next few posts. #sns

These crisps are super easy to make and you can use them for almost anything. Eat them by themselves or use them as a cracker – like I did, or put them in soups or salads for crunchies.

Once I made these, my next thought was I wonder what other cheeses will taste like – but I haven’t gotten that far. You’ll be the first to know when I do! Parmesan is nice and sharp when it bakes, so it packs a ton of flavor into these bites. You won’t miss the lack of salt in these low sodium Parm crisps!

6 Tbsp. shredded Parmesan (read label for sodium count. The brand I used has 55mg sodium per Tbsp.)
fresh basil, chopped
garlic powder

Preheat oven to 375F. Put Silpat or parchment paper on a baking sheet. Sprinkle Parmesan in 1 Tbsp. portions and spread out. Sprinkle garlic powder and fresh basil over the tops of each.
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Bake 3-5 minutes until desired crispness. Let cool for a few minutes and enjoy!
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For Mozz Bites
1 Roma tomato, sliced into 6 servings
3 oz. fresh mozzarella, sliced into 6 servings
fresh basil as garnish

Nutrition info per Mozz Bite (6 servings)
Cals 60
Fat 3.5 g
Chol 10 mg
Sodium 98 mg
3.4 mg
Carbs >1 g
Fiber >1 g
Sugars 0 g
Protein 4.6 g

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