These one-ingredient parmesan crisps make not only addicting dog treats, but also tasty appetizers for humans too!
The Nebraska summer weather is officially here. Hot. Hot. And Humid. The humidity hasn’t hit in full strength yet but it is still gross. We hosted an engagement party this weekend for two couples in our group of friends who recently got engaged. The theme was “Taco Bout a Wedding” and if you couldn’t guess, we had tacos. And margaritas. That’s a given…
We celebrated outside for most of the night and my hair’s size definitely continued to grow the longer we were out. Let’s just saw that it was real cute by the end of the night.
Both of the engaged couples have dogs that they brought over so Emmy had an all-night play date and she is still recovering from it. I thought that she napped a lot before but apparently she can do more.
Much to my husband’s dismay I share a lot of things with Emmy. Now it’s not like I let her eat off of my silverware but if she sneaks a few pieces out of my popcorn bowl it isn’t the end of the world for me. Seriously the dance and happy face that she does when she sees you with a bowl of popcorn is priceless. The treats that I have for you today are something that you can share with your dog too (if you don’t eat them all first!). I love making Emmy her own treats because I like knowing exactly what is going into them.
Other Homemade dog treats:
Best of all is that these parmesan crisps are only one ingredient and are super simple to make! When eating for human consumption these little crisps can be substituted for tortilla or potato chips, used to dip in marinara sauce, or even as a salad topper. The possibilities are endless!
*Please make sure to check with your vet before giving to your dog if they have never any lactose products before.*
Some dogs are not able to digest it correctly and it can lead to problems or accidents/messes later. I would also recommend only giving your dog one of these treats per day.
I probably say this a minimum of two times per day but why is she so cute!? (cue the baby-talk voice). Emmy loved these parmesan crisps probably as much as I did.
Preheat oven to 350 degrees Fahrenheit. Line one large baking sheet with parchment paper or a no-slip mat.
You will need one cup of grated parmesan. I did 1/2 cup of pre-shredded and 1/2 cup of freshly grated parmesan cheese and combined them in a bowl. You could do this mixture or just straight freshly grated parmesan.
Stack the cheese on the parchment lined tray in little piles. Use 1 tbsp. per stack. Keep them spaced at least 2 inches apart as they will expand when they bake. Try to make all of the piles approximately the same height to allow for even cooking.
Bake for 5 minutes. Allow to cool before serving. These can be stored in the fridge for up to 5 days. Needless to say ours did not last 5 days…