Garlic and Herb Cauliflower Chips

Recipe from Recipe Iseasy Kitchen

Level: Easy
Yield: about 22 crisps
Total: 30 min
Active: 15 min

Nutritional Analysis Per Serving

(1 of 22 servings)
Calories: 13
Total Fat: 1 g
Saturated Fat: 0 g
Carbohydrates: 1 g
Dietary Fiber: 0 g
Sugar: 0 g
Protein: 1 g
Cholesterol: 2 mg
Sodium: 33 mg

Ingredients

Nonstick cooking spray, for the parchment
1 1/2 cups riced cauliflower (about 5 1/2 ounces; see Cook's Note)
1 cup shredded Parmesan (about 2 ounces)
1 1/2 teaspoons Italian seasoning
1/2 teaspoon garlic powder
Kosher salt

Special equipment: 2 silicone baking mats, optional

Instructions

Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment or silicone baking mats and spray with cooking spray.
Microwave the cauliflower in a microwave-safe bowl on high, stopping and stirring halfway through, until tender, about 2 minutes; let cool for 5 minutes.
Place the cauliflower in a clean towel and press out any excess moisture. Transfer to a medium bowl and mix in the Parmesan, Italian seasoning, garlic powder, and a pinch of salt. Stir until well blended.
Scoop heaping-tablespoon portions of the mixture onto the prepared baking sheets, spacing them about 2 inches apart (10 to 12 per sheet). Shape and flatten the portions into small discs, about 2 1/2-inches wide.
Bake until the edges of the crisps turn deep golden brown, about 14 minutes. Allow to cool on the pan for 5 minutes before serving; the crisps will become crispier as they cool.

Cook's Note: To save time, use pre-riced cauliflower from the store.