Keto Parmigiano Rinds Chips
Egg free, gluten free, grain free, nut free, peanut free, soy free, keto, low carb.
Prep time: 5 min
Cook time: 1.5 - 2.5 min
Total time: about 10 min
My mother Novella is from Reggio Emilia, which is the land of the Parmigiano Reggiano cheese. This has been part of my fridge every day of my life and I am super picky about it.
When I first moved to the US, I was loading my bag with vacuum sealed Parmigiano every trip back from Italy. Eventually I started ordering it from my favorite Italian producer (Caseificio di Marola) 20 lbs at the time. In 2020 Covid made shipping tricky, but I was able to work from Italy for months at a time, which kept my Parmigiano stash in Chicago above critical levels:)
I should mention that you can find Parmigiano Reggiano in Chicago as well (for example, both Marianos and Whole Foods have it, not to be confused with Parmesan), but since I go back to Italy often it is easy for me to load my bag every time 😳 (and it is legal).
While I use the cheese for many of my recipes, I have always used the crusts only for my soups (adding it to the liquid while boiling it to add flavor). A few years ago I was at Caseificio di Marola and they told me to try microwaving the crusts for a few minutes. That was a BRILLIANT idea. It turns into puffy crisps that can be used as a snack or as additions to a dish, like a salad. You should absolutely try them!
If there’s any left you can store them in an airtight container outside of the fridge for a couple of days.
Ingredients
Parmigiano Reggiano crusts
Tools you might be missing:
A microwave oven
Instructions
1. Clean the crusts by scraping them with a knife to remove any wax or dirt.
2. Cut them in roughly ½ x ½ inch pieces. Each piece will be about 3 grams.
3. Place a sheet of parchment paper on a plate, add the pieces well separated from one another, cover with another sheet of parchment paper and cut the corners. These steps will keep the microwave clean and allow the plate to rotate freely.
4. Cook in the microwave at full power for 1.5-2.5 minutes. The cooking time will depend on the microwave. I normally cook them for 90 seconds and check that each piece has puffed up completely. If not, I will add 30 seconds at a time, until each piece has puffed up completely.
5. Let them cool and enjoy!
Radicchio, avocado, pan-seared salmon and parmigiano chips
Nutrition
Nutrition facts are provided as a courtesy, using the italian website lecalorie.it. This information is meant as a guideline only and should not be construed as a guarantee.
Serving size: 1 crisp (about 3 grams) | Calories: 12 | Total fat: 0.9 g | Total carbohydrates: 0 g | Total fiber: 0 g | Total sugars: 0 g | Protein: 1 g | Net carbohydrates: 0 g
Storing
If there’s any left you can store them in an airtight container outside of the fridge for a couple of days.