Step 1

Preheat oven to 375°F. Line two large baking sheet with parchment paper.

Step 2

Cook riced cauliflower until tender. I cooked the cauliflower in the microwave for about 2 ½ minutes but you can also steam it on the stove.

Step 3

Working in small batches, use a cheese cloth or similar type cloth to squeeze the excess liquid out of the cauliflower. When done, you should be left with about 1 loose cup of cauliflower (measured after you spread out the dried cauliflower) or approximately 98 grams.

Step 4

Add in cheese with the dried cauliflower. Mix until the ingredients are evenly combined. Your mixture should be crumbly.

Step 5

Using a 1.5 tbsp cookie scoop, scoop up mixture and place onto a prepared baking sheet, spread 2 ½ inches apart. Using the back of a spoon, spread the mixture so that it forms flat circles. You want the circles to be thin (about 1/8 inch thick) but make sure that you don't spread the mixture so thin that there are gaps or holes. Repeat with remaining mixture.

Step 6

Bake chips about 10-12 minutes or until tops are golden and edges are dark brown. Watch chips carefully towards the end of baking to make sure they don't burn. Let chips cool on baking sheet (which will give them time to set) before removing.