Roasted Thanksgiving cauliflower “chips” recipe
Prep: 15 minutes, plus standing and cooling
Bake: 12 minutes
Serves: 8
1 package (8.5 ounces) microwaveable cauliflower rice
1 1/4 cups grated Parmesan cheese
1/2 cup finely crushed turkey stuffing flavored potato chips
1 tablespoon chopped fresh parsley
1/4 teaspoon fresh cracked black pepper
- Prepare cauliflower as label directs; let stand 20 minutes. Transfer cauliflower to clean kitchen towel; squeeze until very dry.
- Position 2 oven racks to top and bottom positions; preheat oven 375°. Line 2 rimmed baking pans with parchment paper.
- In large bowl, stir cheese, chips, parsley, pepper and cauliflower. Using 2 spoons, drop cheese mixture by rounded tablespoons into 24 mounds, 2 inches apart, on prepared pans; press into 3-inch circles.
- Bake chips 12 minutes or until golden brown, rotating pans halfway through baking; cool 2 minutes on pans, then transfer to paper towel-lined wire rack to cool completely.
Makes about 24 chips.
Approximate nutritional values per serving (3 chips): 91 Calories; 5g Fat, 2g; Saturated Fat, 11mg; Cholesterol, 260mg; Sodium, 7g; Carbohydrates, 1g Fiber; 1g Sugars; 0g Added Sugars; 5g Protein
