Herb Crisps

Instructions

1. 1

   Preheat your oven to 180 degrees Celsius and line a baking sheet with parchment paper.

   Tip: Having everything prepped before you start makes the process much smoother.

2. 2

   In a large bowl, combine the rolled oats, Parmesan cheese, nutritional yeast, garlic powder, salt, and black pepper.

   Tip: Mixing dry ingredients first ensures even distribution of flavors throughout the crisps.

3. 3

   Add the chopped basil, parsley, and thyme leaves to the dry mixture and toss everything together gently.

   Tip: Don't crush the herbs too much as you want to see flecks of green throughout the finished crisps.

4. 4

   Pour in the olive oil and egg white, then mix with a fork or your hands until the mixture comes together in a crumbly but slightly moist texture.

   Tip: The egg white acts as a binder and helps the crisps hold their shape while baking.

5. 5

   Drop small spoonfuls of the mixture onto the prepared baking sheet, spacing them about 2 centimeters apart, then gently flatten each one with the back of the spoon.

   Tip: Thinner crisps will be crunchier, so aim for about half a centimeter thickness.

6. 6

   Bake for 25 to 30 minutes until the edges turn golden brown and the crisps feel dry and crispy when you tap them.

   Tip: Oven temperatures vary, so start checking at 20 minutes to avoid burning.

7. 7

   Remove from the oven and let the crisps cool on the baking sheet for 5 minutes before transferring them to a wire rack.

   Tip: They'll continue to crisp up slightly as they cool down.

8. 8

   Store the cooled crisps in an airtight container for up to 5 days or serve immediately with dips or alongside salads.

   Tip: These crisps make excellent accompaniments to hummus, tzatziki, or soft cheeses.