Crispy parmesan chips & yogurt-dill dip

Ultra-crispy parmesan chips, served with a light yogurt and dill dip — perfect for a keto appetizer or side dish.

Ingredients

100g freshly grated parmesan

2 tablespoons thick Greek yogurt

1 tablespoon chopped fresh dill

1 teaspoon of lemon juice

Freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (static heat) and cover a baking tray with baking paper.
2. Form small round piles of about 1 tablespoon of grated parmesan, spacing them well apart as they will spread slightly when cooked.
3. Bake for 6–8 minutes until the edges are golden and the piles become crisp. Watch carefully to prevent them from burning.
4. Let cool completely on the baking sheet 3–5 minutes; They will harden as they cool, then gently peel them off with a spatula.
5. Prepare the dip: mix the Greek yogurt, chopped dill and lemon juice, season with pepper to taste. Serve the parmesan chips with the dip immediately.

Variants

• Rosemary Crisps: Add dried rosemary to the Parmesan before cooking.
• Lemon dip: replace the dill with lemon zest and chives.
• Spicy version: add a pinch of Espelette pepper to the parmesan.

Tips

• Spread the parmesan in even circles to obtain uniform chips.
• Let cool completely before removing the chips so they don't break.
• Use quality parmesan for best flavor and texture.

FAQ