Parm for the Course

Cravings don’t always make sense. That’s the beauty and madness of it all. Humans are completely inscrutable sometimes, and I’d nominate myself as a prime candidate to represent this phenomenon.

Why would I start craving something that I didn’t enjoy in the first place? It makes no sense. Thanks, I hate it, I’ll have some more, please. I offer no explanations, but a far more rational remedy to an illogical appetite.

Plant-based ParmCrisps have obvious appeal. Crisp, cheesy, snackable, and packable, they can be eaten out of hand or added to a larger meal. The trouble is, I just didn’t love them. To each their own, but for approximately $1.75 per miserly 1-ounce serving (which would never satisfy), those tiny treats had better be pure instant gratification, no holds barred, to be worth the investment.

We can, and will, do better. May I introduce my very own Parm-ish Crisps, fresh from the oven and easily tailored to your specific tastes?

With a texture you can really sink your teeth into, my version is a bit thicker and more substantial, which gives them a heartier bite. Boldly flavorful beyond what you might expect for such a short list of inclusions, it’s hard to stop at just a handful. They’re perfect for using as chips with dip, tossing into salad as croutons, or stashing for snacking on the go. Get fancy and build a full charcuterie board around them or eat them straight off the baking sheet before they even finish cooling.

These babies aren’t so precious that they need to be saved for a special occasion. It takes a scant handful of pantry ingredients and just a few minutes of your time, so you can fully indulge your cravings, reasonable or not, whenever they might hit.

As it stands, these savory little morsels are already gluten-free, grain-free, dairy-free, and eggless! To accommodate even more dietary restrictions, adaptation is easy.

  • Keto or Paleo: Replace the vegan butter with coconut oil.
  • Oil-Free: Replace the vegan butter and water with aquafaba.
  • Nut-Free: Replace the almond flour with sunflower seed flour.

Don’t forget about the flavor variations! Simple cheesy satisfaction is all I need most days, but you can easily change things up for a different flavor adventure everyday. There’s no limit to the possibilities, but here are some of my favorite options…

  • Salt and Vinegar: Omit the water and add 2 tablespoons of white vinegar. Sprinkle coarse sea salt on top before baking.
  • Pesto: Add 1/4 cup basil, finely minced, into the dough.
  • Everything Bagel: Sprinkle 2 tablespoons of everything bagel seasoning on top of the crackers, pressing it in gently before baking.
  • Buffalo: Add 1/2 tablespoon of hot sauce and reduce the water to 1 1/2 tablespoons.
  • Garlic and Herb: Mix 1 tablespoons of herbs de Provence or Italian seasoning and 1 1/2 teaspoons of garlic powder into the dough.
  • Smoky Tomato: Omit the water and add 2 tablespoons of smooth tomato sauce and 1 teaspoon of liquid smoke to the dough.

No matter what you’re craving, or why you’re craving it, these cheesy treats should do the trick.

Yield: Makes 30 - 32 Crisps

Parm-ish Crisps (Plant-Based ParmCrisps Copycat)

Parm-ish Crisps (Plant-Based ParmCrisps Copycat)

Boldly cheesy, resoundingly crunchy, and wholly satisfying, this homemade take on plant-based ParmCrisps is healthier, cheaper, and even tastier than the original inspiration.

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients

  • 3/4 Cup Blanched Almond Flour
  • 1/4 Cup Nutritional Yeast
  • 1 Tablespoon Ground Flax Seeds
  • 1 Tablespoon Potato Starch
  • 1/2 Teaspoon Onion Powder
  • 1/4 Teaspoon Ground Black Pepper (Optional)
  • 1/4 Teaspoon Salt
  • 2 Tablespoons Vegan Butter, Melted
  • 2 Tablespoons Warm Water

Instructions

  1. Preheat your oven to 300 degrees and line two baking sheets with parchment paper or silicone baking mats.
  2. In a large bowl, mix together the almond flour, nutritional yeast, flax seeds, potato starch, onion powder, pepper (if using,) and salt. Once combined, add the melted vegan butter and water, stirring to incorporate. It should form a cohesive dough.
  3. Spoon out 1 teaspoon of the dough per crisp and roll it into a ball. Place it on the prepared baking sheet and use your palms to press it down flat, to about 1/8th of an inch. If it's too sticky, lightly moisten your hands. Repeat until all the dough has been used.
  4. Bake for 12 - 15 minutes, until dry to the touch and just barely browned on the bottom. It won't take on much color, so don't worry if they look about the same.
  5. Let cool completely on the baking sheets. Store in an airtight container for up to a week. If they lose crispness, bake them again at 300 degrees for 5 - 8 minutes.

Notes

For different dietary restrictions:

  • Keto or Paleo: Replace the vegan butter with coconut oil.
  • Oil-Free: Replace the vegan butter and water with aquafaba.
  • Nut-Free: Replace the almond flour with sunflower seed flour.

For different flavors:

  • Salt and Vinegar: Omit the water and add 2 tablespoons of white vinegar. Sprinkle coarse sea salt on top before baking.
  • Pesto: Add 1/4 cup basil, finely minced, into the dough.
  • Everything Bagel: Sprinkle 2 tablespoons of everything bagel seasoning on top of the crackers, pressing it in gently before baking.
  • Buffalo: Add 1/2 tablespoon of hot sauce and reduce the water to 1 1/2 tablespoons.
  • Garlic and Herb: Mix 1 tablespoons of herbs de Provence or Italian seasoning and 1 1/2 teaspoons of garlic powder into the dough.
  • Smoky Tomato: Omit the water and add 2 tablespoons of smooth tomato sauce and 1 teaspoon of liquid smoke to the dough.

Recommended Products

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Nutrition Information:

Yield:

32

Serving Size:

1

Amount Per Serving: Calories: 28Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 18mgCarbohydrates: 1gFiber: 1gSugar: 0gProtein: 1g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

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