Ingredients
¾ cup finely shredded Parmesan cheese
1 slice cooked bacon, chopped into small crumbles
½ teaspoon onion powder
¼ teaspoon chipotle powder (or cayenne powder for more heat)
Instructions
- Preheat the broiler: Set your oven to high.
- Combine ingredients: In a medium bowl, mix shredded Parmesan, bacon crumbles, onion powder, and chipotle powder until evenly combined.
- Portion the mixture: Divide evenly into 16 holes of a non-stick mini muffin pan.
- Broil: Place under the preheated broiler for 1–3 minutes, or until the cheese melts and begins to turn golden. Watch closely to avoid burning.
- Cool: Let crisps cool in the muffin pan for 10 minutes to allow them to firm up. For extra crispiness, transfer to a wire rack for another 5 minutes.
- Serve: Enjoy immediately or store in an airtight container for up to 3 days.
Notes
- Serving suggestion: 4 crisps per serving.
- Flavor adjustments: Add extra spices or herbs for variety.
- Storage: Store in an airtight container for 2–3 days at room temperature; they maintain their crispiness best when cooled completely.
- Prep Time: 5 min
- Cook Time: 3 min