These crunchy, golden parmesan crisps are the ultimate low-carb, keto-friendly snack you’ll want on repeat. If you miss crunchy croutons or potato chips on a Keto diet, these crisps are perfect for you. They add a delicious crunch to any meal. And the flavor?! Low in carbs, this recipe for Keto Parmesan Crisps is so easy and uses only one ingredient! Yes, a single ingredient! These parmesan crisps are so crispy and crunchy that you won’t believe they are low-carb. Made with just one ingredient, they take less than five minutes to make!
Why Parmesan Crisps?
Think about that time of day when you’re craving a crispy potato chip but you want a healthier option to carry you through the afternoon. Enter parmesan crisps. All you need is 1 ingredient, parmesan cheese, and about 15 minutes and you’ve got yourself a low-carb, high-protein snack that doesn’t contain additives, oils, or preservatives. YES. Even better, these homemade cheese crisps take just 15 minutes to prepare and can be enjoyed as a snack, appetizer, alongside soups and casseroles, over salads (for crunch), dipped into homemade marinara or homemade pico de Gallo salsa, and added to charcuterie/cheese boards!
These Keto Parmesan Crisps are the ideal replacement for chips or croutons if you’re following a low-carb or keto diet. Crunchy and flavorful, these Keto Parmesan crisps are full of flavor and so incredible.
Health Benefits
Homemade parmesan crips are low in calories and carbohydrates, high in protein, and contain calcium.
Ingredients You’ll Need
Technically, the only ingredient you NEED for this low-carb parmesan crips recipe is the parmesan cheese itself.
Read also: Easy Low-Carb Cheese Crackers
- Parmesan cheese: For the best flavor and crispiness, grate the cheese yourself rather than using pre-grated Parmesan. I prefer freshly grated parmesan cheese since pre-grated cheese typically has additives to prevent it from sticking together (something we want in this recipe!). Pre-grated cheese often contains anti-clumping agents that can affect how it melts and the taste of your crisps. I’ve tested both, and freshly grated is far superior. Avoid pre-shredded as it won’t melt nicely because of the anti-caking agent!
- Spices of choice: If you want to add a little extra flavor to your cheese crisps, Olayinka suggests you sprinkle them with everything bagel seasoning or chopped parsley, but says "maybe paprika, garlic powder, onion powder, or curry powder" would also be good. You could also go for cayenne or chipotle powder if you'd like a spicy kick.
- Pickled jalapeños: while technically optional, I love the tang and spice added to the parmesan cheese crisps with the addition of thinly sliced pickled jalapeno. Gherkins (pickled cucumber) would also work for tang without any spice.
- Black pepper: these baked parmesan crisps definitely dont need salt, as the cheese covers that flavor entirely.
- Herbs: fresh herbs add a wonderful aroma and flavor. Rosemary, thyme, chives, or parsley are my favorites.
How to Make Parmesan Crisps
This is an overview with step-by-step photos.
Preheat the oven: Preheat the oven to 400ºF/200ºC. Preheat the oven to 350 degrees Fahrenheit. Preheat the oven to 325°F. Preheat the oven to 150C, 300F or Gas Mark 2
Prepare the baking sheet: Use either a large baking sheet or muffin tin and spray/brush it with olive oil or the oil of your choice OR line with parchment paper (or a silicone baking sheet)/parchment paper muffin liners. Line a baking sheet with parchment paper. Line a large baking sheet with parchment paper.
- Using a muffin tin will make perfectly rounded parmesan crisps with little effort; the ones from the baking tray may look a little more "rustic."
Grate the cheese: Grate your parmesan into a large bowl using either a hand-held box grater (on the medium side) OR a food processor disk.
Form the Parmesan crisps: Drop 1 tablespoon piles of parmesan cheese onto the parchment paper, leaving about 1 inch between piles. You may need to use 2 cookie sheets in order to have enough room. Using a teaspoon, pile small mounds of grated Parmesan onto the lined baking sheet, leaving an inch or so in between each. Space the cheese mounds about 1 1/2-inches apart, as they will spread. With 150g of cheese you should get enough for around 12 crisps. Leave a gap of around an inch between each pile.
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- Muffin tin parmesan crisps: divide half of the grated parmesan into the muffin tin cups. Then place a few slices (I used three, but use what you’d like) of the pickled jalapeno (or gherkins) over the cheese. Then, cover that with the remaining cheese.
- Baking sheet version: place heaped tablespoons of grated parmesan onto the baking sheet, about 2-inches in diameter, lightly patting them down, with some space in between (about 1/2 inch/1 cm). Then cover with the jalapeño slices and top off with the additional cheese.
- Alternatively, you can spread your cheese into one large square/rectangle and then break it up into uneven parmesan cheese crisps after baking.
Bake the crisps: Carefully transfer your tray to the oven and bake for between 8-10 minutes, or until melted and golden. Transfer the baking sheet to the oven and bake for about 8 minutes, or until the Parmesan crisps look gorgeously golden and crispy. Once the oven is ready you simply put the tray on the top shelf and bake for 8 to 10 minutes. You will see them bubbling away during the time. What you want is that golden brown look, but not burnt at the edges. The longer you cook them the crispier they get. Place in the oven and bake for 7-8 minutes until the parmesan cheese is melted and the outside edges have begun to toast.
Cool and serve: Remove the parmesan chips from the oven and allow them to cool down entirely before removing them from the tray to enjoy them. Remove the crisps from the oven and allow to cool on the sheet completely. Remove the baking sheet from the oven, and then the crisps cool on the sheet for a few minutes. They’ll continue to crisp up as they cool. This is important, and they’ll still be soft/melty straight from the oven but will firm up the more they cool. Let them cool completely.
Tips for the Perfect Parmesan Crisps
- Use Freshly Grated Parmesan: For the best texture and flavor, use freshly grated Parmesan cheese instead of pre-shredded varieties.
- Keep an Eye on Baking Time: Parmesan crisps bake quickly, so keep an eye on them to prevent burning.
- Let Them Cool: Allow the crisps to cool completely on the baking sheet before removing them.
- Make thicker cheese chips.
- Space the cheese mounds about 1 1/2-inches apart, as they will spread.
- Work in batches.
Serving Suggestions
They’re a wonderful snack on their own, but you can use them in so many ways:
- Use them in place of crackers or as part of a cheese and charcuterie board (I love them on a Christmas charcuterie wreath).
- As a pasta or risotto topper - this spaghetti carbonara with miso, zucchini and lemon pasta, 15-minute cacio e pepe, one-pot green goddess lasagna, tomato and mascarpone risotto, or spicy cheesy gochujang risotto are great options for this.
- Add them to salads, or crumble them in. This grilled chicken Caesar salad is excellent for this, or you could scatter them on top of this lovely roasted butternut squash and feta salad. I also use them in my Caesar-inspired Parmesan roasted cauliflower salad.
- Pop them on top of soups for texture - try them with this roasted cauliflower cheese soup, roasted tomato and red pepper soup, one-pot white chicken chili, or this roasted butternut squash soup.
- You can also crumble them up and use them as ‘Parmesan dust’ for a finishing touch on (basically) anything!
- Over soup and casseroles (or alongside them): such as creamy tomato soup, carrot ginger soup, etc.
How to Store
- Store: Allow the parmesan cheese crisps to cool entirely before transferring to an airtight container (and away from moisture), with wax paper in-between each one. Keep them at room temperature for several days (I usually eat them for 3-4 days, but they may last up to 7 days).
- To store: Crisps can be stored at room temperature, in a sealed container.
- To freeze: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months.
Troubleshooting
- Why are my parmesan crisps chewy/soft? You’ve likely tried to use too much cheese per crisp, in that case, try again with thinner layers. OR they’re underbaked or haven’t been left for long enough to cool before eating them.
- If your parmesan crisps turn out soggy you most likely didn’t bake them long enough or you didn't let them cool long enough. Make sure you bake your parmesan crisps for 7-8 minutes, until the cheese has melted and the edges start turning golden brown.
- How can I stop Parmesan crisps from sticking or spreading too much? I recommend lining your baking sheet with parchment paper to prevent any sticking - this should solve it. Avoid making your cheese piles too thin, as very thin layers can stick. To prevent excess spreading, make sure you leave space between each cheese pile because they will naturally spread. The step of pressing the top of each pile with your spoon also helps them keep their shape, as does using freshly grated cheese. If your crisps are not crunchy, it could be due to underbaking. Make sure the cheese has fully melted and the edges have turned golden before removing from the oven.
Recipe Variations
- CHEESE ALTERNATIVES: For the most similar flavor, you can use Pecorino Romano or Grana Padano, though Asiago or Manchego work well too. I’ve tested the recipe with sharp cheddar, and it works, but the cheese does spread more in the oven (as it’s oilier). Other cheese: Pecorino Romano and Grana Padano are the closest alternatives to parmesan. As delicious as parmesan cheese crisp are, they aren’t the only option for homemade cheese crisps, though.
- Cheddar Cheese Crisps: Substitute Parmesan with shredded cheddar for a different cheesy flavor.
- Keto Bacon Chips - another keto chips recipe, this one is made with crispy bacon!
- Cheddar Keto Chips - another awesome cheesy Keto chips, these ones are made with Cheddar!
Additional Tips and Tricks
- Can I make these oil-free? Instead of using oil, you could line the baking tray with parchment paper. You could try using parchment paper muffin liners for the muffin tin version.
- Can I make them in the microwave? You can, although only in batches of about four at a time. Place the tablespoons of cheese on top of a piece of parchment paper and microwave for 30 seconds on full power, or until they stop making a popping sound. The time will vary according to microwave power, so keep a close eye. Microwave cook them. Place mounds of the cheese on a greased plate and microwave for 30-40 seconds, until set.
- Are parmesan crisps keto? Absolutely, they’re low-carb and keto/paleo-friendly.
- Don’t overbake: they should be golden when ready but won’t necessarily look crisp, as they crisp up upon cooling.
- Can I use another cheese if I don’t have Parmesan? You sure can! For the most similar results, go for Pecorino Romano or Grada Padano, though Asiago and Manchego work well too. I’ve even tested the recipe with sharp cheddar - it works, but the cheddar is oilier, so it does spread in the oven more.
- Can I use pre-grated Parmesan cheese? You can, but you won’t get the best results. Pre-grated cheese is often coated with an anti-clumping agent, so it won’t melt as cleanly in the oven, and it won’t taste as good. I recommend grating the cheese yourself if possible.
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