How to make
Tear the cauliflower into small pieces and blend them along with the cheeses in a blender.
Add the egg, egg white and spices, and blend again for 2-3 turns on medium speed to homogenize everything.
1/3 of the resulting mixture is poured onto a silicone kitchen tray or baking paper, which has been greased in advance. Place another piece of baking paper on top and roll out the mixture with a rolling pin to thin it out as much and evenly as possible.
Preheat the oven to 370°F (190 degrees), remove the top paper and sprinkle the thin layer with a little olive oil and bake it for about 15 minutes or until it aquires a golden brown color.
After removing it from the oven, cut into squares or triangles and each is pricked on a stick and twisted while warm and has plasticity, thanks to the still soft Emmental cheese.
You can also simply arrange the pieces in a serving dish and leave them to cool completely.
The same is repeated with the rest of the mixture 2 more times.
The chips are served as an appetizer for red wine or beer.
The cauliflower chips are ready.
