Ingredients
9 Lindsay Spanish Queen olives, stuffed with pimiento or red pepper (each olive sliced into 4 pieces)
18 Tbs finely grated parmesan cheese, divided
Paprika, to taste
Oven crisped cheese and savory olives make the perfect low-carb and keto-friendly Halloween snack.
9 Lindsay Spanish Queen olives, stuffed with pimiento or red pepper (each olive sliced into 4 pieces)
18 Tbs finely grated parmesan cheese, divided
Paprika, to taste
Preheat oven to 400F. Line a sheet pan with parchment paper.
Create 1 Tbs mounds of parmesan cheese. Top each mound of cheese with 2 olive slices. Then top with a sprinkle of paprika. (These spread out to about 3 inches so leave some room. You can probably fit about 9 on an average sheet pan.)
Bake at 400F for 4-6 minutes until golden brown around edges.
Sprinkle some additional paprika on top of the olives.
Let crisps cool on the sheet pan for 5 minutes until mostly hardened. Move crisps to a cooling rack to harden completely.