A few posts back I raved about how easy and cheap parmesan crackers are to make. We’ve used them for nachos several times, but for some reason I always felt the need to make them round even though I would just be breaking them up into pieces.¯\_(ツ)_/¯ I wanted to see how they would cook in one. Large. Sheet. It worked! For some reason, baking shredded parmesan just results in the perfect crunchy texture every time. I mean just LOOK at the strength in that video! (scroll right)
We used a pound of seasoned ground beef, homemade queso/nacho cheese sauce (recipe below), chopped tomato, shredded cheese, and guacamole.
To make the crackers: spread out about 1 – 1½ cups of shredded parmesan on a silicon mat-lined baking sheet (or parchment paper) and bake at 350°F for 15 minutes on the top rack.
Macros for the full sheet of crackers (using 1½ cups of shredded parmesan):
Fat = 48
Total Carbs = 6 | Net Carbs = 6
Protein = 60
To make the queso/nacho cheese sauce: 4 slices of American Cheese slices torn up, 2 tbsp of low carb salsa and 1-2 tbsp bacon grease (or butter if you don’t save your grease). Microwave for 1 minute, stir, then microwave another 30-60 seconds.
Macros for the nacho cheese sauce/queso:
Fat = 38.9
Total Carbs = 4 | Net Carbs = 3.5
Protein = 16