Our neighbor brought this to every block party. Just 3 ingredients. Crispy, golden perfection without the carbs.
These Low Carb Provolone Sausage Crisps transform thin slices of cheese into crispy, golden discs topped with savory, seasoned Italian sausage. Baked until bubbly with browned, crunchy edges, these bite-sized snacks make an effortless low-carb keto appetizer or quick savory treat.
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Low Carb Provolone Sausage Crisps
Ingredients:
| Ingredient | Quantity |
| Thin slices provolone cheese | 12 (about 8 ounces total) |
| Cooked crumbled Italian sausage, cooled and well-drained | 1 cup |
| Italian seasoning or dried oregano-basil blend | 1 teaspoon |
Step-By-Step Directions:
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Preheat and prep: Preheat your oven to 375°F (190°C). Line a large baking sheet with aluminum foil and lightly grease it with oil spray.
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Arrange cheese: Lay the provolone slices out in a single layer on the prepared baking sheet, leaving at least 1 inch of space between each slice.
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Season sausage: In a small bowl, toss the cooked crumbled sausage with the Italian seasoning until well coated.
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Top slices: Spoon about 1 to 1 1/2 tablespoons of the sausage mixture into the center of each provolone slice, keeping it mostly in the middle.
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Bake: Bake for 10 to 14 minutes, until the cheese melts into flat discs and the edges turn deep golden brown and crisp.
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Cool and serve: Let the crisps set on the baking sheet for 5 to 8 minutes until firm, then gently peel them off the foil to serve warm or transfer to a wire rack to cool completely.
