Estimated reading time: 4 minutes
A magical keto snack like no other, these crunchy Puffed Parmesan Rinds use the rind of Italian Parmigiano Reggiano cheese, which is edible.
Believe it or not, there are uses for parmesan rinds, as it’s used in various recipes.
So, Don’t Throw Out your parmesan rinds.
Yes, parmesan rinds are edible, and we’ve been using them for years in our Italian pasta sauce and soup recipes.
Eating a keto diet means using lots of authentic parmesan cheese, which can be costly.
Today, I will show you how to make a keto snack called my magical puffed parmesan rinds.
Years ago, when my father-in-law was alive, he showed us how to make these crunchy puffed parmesan rinds in a wood oven using a hand-made pre-drilled frying pan on a stick.
I wish I had a photo of him using it, but it was fantastic for roasting chestnuts and chickpeas or even making bread and pizza.
When I get older, I hope I have recipes to share with our son and his family so they can carry on traditions.
How It’s Made!
First, let’s find out how Parmigiano Reggiano is made in Italy.
Did you know it takes up to 1 year for a Parmigiano cheese wheel to mature?
You’ll love this video. I’m a nerd for this kind of stuff.
Learn more about cheese rinds and which one is wasted the most.
- Bloomy Rind
- Washed Rind
- Natural Rind
Where To Buy Parmesan Rinds
You can buy parmesan cheese rind in containers at Zehrs, so I suspect all other Loblaws stores sell it.
When it is marked down 50%, we stock up to make these puffed parmesan rinds.
I found some cheese rinds at Zehrs for this recipe that were reduced in a small container.
The price range is quite affordable even when it’s not marked down.
Most Canadian Grocery Stores should carry the parmesan rinds, provided they grind it in-store.
Typically we purchase a chunk of Italian Parmigiano Regianno cheese from Costco.
The price ranges from $20 to $25, and we grate the cheese on almost anything we can.
We love cheese in the CBB household, and these puffed parmesan rinds are a healthy snack.
Using the parmesan cheese rind is not new; as mentioned above, you can add it to recipes to draw out the flavor.
You pay so much for the chunk of Parmigiano that you don’t want to waste any of it.
Is Parmesan Rind Edible?
Short Answer: Yes, parmesan rind is edible.
The rind on the outside of the cheese is a layer of protection created as it ages, so it doesn’t contain waxes or sealants.
Although the rind is edible, it is chewy and, with time, hardens.
I’ve eaten the freshly cut and chewy parmesan cheese rind, and both are perfect for this recipe.
How To Make Puffed Parmesan Rinds
- PREP TIME15 minutes
- COOK TIME1 minute 20 seconds
- ADDITIONAL TIME10 minutes
- TOTAL TIME26 minutes 20 seconds
Ingredients
- Rind of 2 or 3 Parmigiano Cheese blocks
Instructions
- Cut the cheese rind into half-inch cubes and place them on parchment paper to go into the microwave.
- Once in the microwave, set the timer for 1 minute 20 seconds and watch the magic happen.
- The parmesan cheese puffs will expand.
- Remove from the microwave and let cool for 5 to 10 minutes before eating.
- Store the puffed parmesan rinds in a jar or plastic zip bag only once completely cooled.
Notes
I’ve never tried to make the puffed parmesan rinds in the air fryer, but it should work; however, it’s not as fast as the microwave.
Add seasonings to the cheese before you put the cubes in the microwave or as they come out.
The amount of puffed parmesan rinds you make is based on how much cheese you use.
Mozzarella Bacon Bomb Lettuce Wrap Dippers
These Mozzarella Bacon Bomb Lettuce Wrap Dippers are the perfect party food or appetizers for a dinner party.
Ingredients
- 1lb bacon
- 250 g hard mozzarella cheese block
- toothpicks
- butter lettuce leaves
- 1 tbs of coconut oil, butter or extra virgin olive oil for frying.
Instructions
- On a cutting board slice your mozzarella into thick sticks and wrap with bacon starting with one end then flipping over and doing the other side so it’s wrapped like a gift or parcel. You will use approx 2 strips of bacon per bacon bomb.
- Put the bacon bombs on a parchment-lined baking sheet and freeze solid for about an hour
- Put the fat in the frying pan on med-high heat and add a few at a time so you don’t crowd the pan too much and lose heat.
- Fry until golden and crispy or however you like your bacon
- Serve on a butter lettuce leaf with a side of ranch dressing
- per person is more than enough
