These Parmesan crisps are the perfect low-carb keto snack or topping for salads and soups! They're super easy to make and addictive.
Oh man, it sure is hard to resist snacking on these. It's been a while since I've made these parmesan cheese crisps (I topped a soup with them last year), and I decided they need their own blog post. Yeah, they're that good.
I'm not on any kind of low-carb or keto diet myself, so I am pretty mindful of my fat intake. With that said, I tend to reserve these for topping soups/salads rather than eating straight up, but everything in moderation, right? 😉
How to make parmesan crisps
Arrange piles of grated cheese on a baking sheet that's been covered in parchment paper. Space them at least an inch apart because they do spread.
Bake for 5-7 minutes or until the edges start to turn golden. You don't want to let them get too dark or the cheese will taste bitter.
Pro tip: I find that you get the best results when you finely grate the cheese yourself. The pre-grated stuff just isn't as good.
If you make these low-carb cheese crisps the way my recipe is written, they will generally have a crispy texture (especially on the edges). It sounds obvious, but I did some research and it turns out that lots of these recipes (especially depending on the kind of cheese you use and whether it's grated or sliced) can yield variances in texture.
Some are more chewy while others are more crispy. I tested these Parmesan chips the next day (yes, I was able to resist and save a few somehow) after keeping them in a sealed container, and they were still nice and crisp.
Let me know in the comments below if you've made these Parmesan cheese crisps.
Parmesan Crisps Recipe
Ingredients
- 2 cups Parmesan cheese finely grated
Instructions
- Preheat oven to 400F and move the rack to the middle position. Line a large baking sheet with parchment paper or a Silpat silicone baking mat.
- Grate the Parmesan cheese finely.
- Make tablespoon-size piles of the grated cheese on the parchment paper, spacing them an inch or so apart. I made mine a bit larger than tablespoon-size, but anywhere around there will work.
- Bake the cheese for 5-7 minutes or until it's nicely bubbly and the edges are golden. The first batch will take a bit longer since the baking sheet is going in cold. You don't want them to be too brown or the cheese will taste bitter.
- Let the cheese crisps cool for a few minutes on the baking sheet. You can eat them immediately or store them in a sealed container for a few days.
Notes
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Marilyn says
I tried using cupcake papers instead of parchment paper and that didn't work out so well. I'll try parchment paper next time.
Natasha says
Thanks for the tip! 🙂
Diane Zimanski says
Easy, fast and best I have tasted!
Natasha says
Wonderful! Thanks for letting me know!
Brenda says
Oh man these are sooo tasty. I was given a wheel of Parmesan cheese so I will be making these again!
Natasha says
Awesome! So glad you liked them, Brenda!
Cindy says
I have made these before at a place I used to work. We added pistachios to ours (just like 3 whole). OMG takes the flavor to another level. Also we have tried jalapeño for those who like a kick.
Natasha says
Ooh that's a good idea, Cindy!
Theresa says
Made these and they taste really good. I added garlic powder instead of garlic salt like someone here did, because I have an issue with too much salt and I am a diabetic also. Just so those of you are aware these do produce quite alot of oil as they cook. I let mine sit on papertowel after they cooled, did just fine. Hopefully they will keep for at least 4 to 5 days in a sealed container, want to take on trip.
Natasha says
So pleased you liked them, Theresa!
Lisa says
These were so easy to make. One of my favorite things to eat. I've always wanted to know how to make these and so happy I finally did. These make a wonderful addition to my favorite summertime snack - mozzarella, tomato & basil dish with a little drizzle of garlic infused olive oil. They truly elevated my favorite summertime snack to another level. Thank you so much for sharing!!!!
Natasha says
Yay that's awesome!! I am so pleased that these worked out for you, Lisa. That summertime snack sounds delish!
Val Kolle says
I just made these. Very easy and so very good. They came out very crispy. I had been buying parm crisps but ran out. I had shredded parm on hand but no block to grate myself. They turned out great despite using the pre shredded cheese. The first batch were made exactly like your recipe.....yummm. The second batch I added garlic powder and sesame seeds. They were good too. Thank you for this great recipe.
Natasha says
That's great! So happy they worked. Garlic powder and sesame seeds sound like a yummy addition.
Lindsay Cotter says
These look so perfect! I could snack on these every day!
Natasha says
I could too!
Jennifer @ Show Me the Yummy says
These look so addicting!
Natasha says
Thanks!!
Matt Robinson says
These look so addicting. What a great, light snack!
Natasha says
Thank you!!
Alice @ Hip Foodie Mom says
It's been a while since I've made parmesan crisps! I can't wait to try this recipe! yum!
Natasha says
They're so good, right?!
leigh Ann says
Love these on top of salads and soups! So yummy!
Natasha says
Thanks, Leigh Ann!
Mary Ann | The Beach House Kitchen says
Perfect for my next cheeseboard Natasha! So light and delicious!
Natasha says
Hope you try them! XO