Keto baked parmesan crisps are pretty much the perfect low-carb cheese chips. They take only a few minutes to make, taste great, and are ridiculously easy to put together!
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One of the things a lot of people miss when they go on the keto diet (or any low carb way of eating) is the satisfying crunch of their favorite chips.
Fresh veggies are great and riced cauliflower is pretty versatile, but sometimes you just want chips. You know what I mean.
That’s the beauty of these baked parmesan crisps!
They are one of the best keto snacks buy at the store or order online. In fact, I’ve received them a few times in my monthly subscription box and even picked them up on occasion when I’ve gone shopping...but sometimes you’re stuck at home and craving that crunch.
Plus, when you make them at home, you can keep the ingredients as simple as you please and they're not expensive to make at all! That’s always a bonus.
Easy homemade cheese chips really are the perfect keto snack!
While there are tons of awesome low-carb munchies you can make at home, this recipe is as simple as it gets.
Ingredients Needed For Parm Crisps
So what do you need to make the parmesan crisps recipe?
Parmesan cheese.
Yes, that’s it. One ingredient. It really and truly doesn’t get any simpler than this for a crispy keto snack. In fact, it’s so simple I nearly skipped sharing this recipe with you...but I didn’t want you to miss out!
Most people have a jar of shredded Parmesan cheese in the fridge, but may not realize that it’s actually a snack waiting to happen. However, your shredded cheese turns into tasty treat when baked into low carb chips.
And, the best part is that it won’t take long to make them either!
Quick Tips:
- The basic idea is to bake the parmesan cheese until it is crispy. There really isn't a right or wrong temperature to cook it at, it just changes how long it will take to get nice and crispy. You will know they are done baking when they are completely crispy with a golden hint around the edges.
- Use a non-stick baking sheet. You’ll want to use a non-stick surface to make it easier to lift your parmesan cheese crisps off the surface without them breaking or sticking.
- Use freshly grated parmesan cheese if possible. The jarred stuff is good enough in a pinch, but why not go as fresh as you possibly can? However, whatever you do... don't ever use the shaker powdered stuff.
- Or, use parchment paper. You could use baking sheets with parchment paper if you have it on hand to accomplish this or a high-quality non-stick baking sheet. However, I think using a silicone baking mat is an ideal solution; every kitchen needs one!
How To Make Parmesan Crisps
Some people will put their shredded cheese on a plate and microwave it. Simple, right? It's the ideal solution when you only have a minute before running out the door starving and don't have any nuts or veggies to grab.
And, while that works, there’s an even tastier way and it doesn’t take that long.
Bake Them In The Oven
All you need to do is place your cheese on an oven mat and bake until they are golden brown on the edges and crispy throughout. The easiest way to do this is to take your tablespoon scoop and just dump out portions with some space in between for expanding.
Some recipes call for lower temperatures, but I like to bake in the oven at 400°F. This way, they crisp up quickly and I can enjoy them sooner.
Use A Skillet
Alternatively, you could make these homemade parmesan crisps in a skillet. There’s no preheating necessary with this method and they will cook up quickly!
Just keep a close eye on them. If you have an electric griddle, that is a great alternative for hot summer days so the house doesn't heat up.
How To Serve Low Carb Cheese Chips
You now have low carb cheese crisps to eat plain, dunk in your favorite veggie dip, or enjoy on the side with a sandwich or burger.
You can also serve them with some warm marinara which makes for a great pizza inspired snack.
For fresher, crisper snack, try a nice citrus infused pesto drizzled on top of them. This is great with a couple of pieces of diced tomato, too (think Caprese style)!
A nice cucumber salsa is a light and refreshing option, as well.
As you can see, there are lots of ways to enjoy your parmesan chips. You could make some fresh pico, too.
The next time you have a craving for something crunchy, why not bake up a batch of easy Parmesan cheese crisps?
You’ll be so happy you did! Just be sure to keep shredded Parmesan on hand and you can enjoy them any time you please.
Frequently Asked Questions About Parmesan Crisps
Before we get to the recipe, here are some questions people ask about the crisps.
What are some ways to add different flavors to baked parmesan chips?
While these are delicious just the way they are, you can also add some flavor to them instead of relying on a dip for that extra kick.
Consider adding a pinch of garlic powder to your cheese for an Italian flair. Ooh, that would be delicious with the marinara we just talked about, wouldn’t it?
Or, perhaps you’re in the mood for some heat? A sprinkle of cayenne and fresh black pepper will give you that.
Want some fresh herb flavors? You could sprinkle on some dill from the garden or even add rosemary, which would some bite to it. A general Italian or Tuscan spice blend would also be good.
Ranch seasoning blend is also a fun flavor or nutritional yeast! The only limit here is your imagination.
These cheese crisps go fantastic on a Caesar salad, or as a quick and easy side for any meal.
Tip: A little goes a long way when adding spices to your parmesan cheese though, so don’t overdo it!
How do you store low-carb cheese crisps?
These are easy and cook up quickly enough to make them when you want, but you can also make them ahead of time.
If you’re going to do that, just make sure they cool completely before storing and then keep them in an airtight container. They’ll be fine for several days at room temperature.
While they may last longer if kept in the fridge, they could also lose their crispness so it’s better to only make them a day or two ahead of time.
However, don't freeze parmesan crisps. They don't hold their texture, and will get soggy as they thaw. They just don't freeze well (since they are dairy) but thankfully, they are quick to make!
Other Low Carb Chip Recipes
What other delicious keto snacks can you make with just one ingredient and be eating in less than 15 minutes, clean up included?
Want a few more easy low carb chip ideas? Try some of these:
- Low Carb Tortilla Chips taste amazing with some fresh guac or pico de gallo.
- Oven Baked Zucchini Chips are the perfect crunchy side to eat with your lunch.
- Salt & Vinegar Cucumber Chips are almost impossible to stop eating, their tangy flavor is addicting.
- Radish Chips are crispy and surprisingly low in carbs.
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Recipe
Easy Parmesan Crisps
Video
Instructions
- Preheat oven to 400°F
- Place each tablespoon of cheese on parchment paper or silicone lined baking sheet about 1 to 2 inches apart.
- Bake about 3-5 minutes. Edges should be browned, but not burned.
- Remove from oven and allow to cool on rack. Store in airtight container.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First published on July 8, 2016. Updated on March 4, 2021, with new images and additional recipe information.
CDS
Another excellent and ridiculously simple recipe Lisa! I baked mine at 400 degrees and it took maybe 7-8 mins to get them nicely browned. I figured out that 3 TBSPS is about 1 ounce of shredded cheese….so 3 of these delicious babies count as 1 serving of cheese…right? Topped them with simple egg salad (2 eggs +2 TBSPS Mayo) and was very happy. My first day of the eggfast and your recipes are making it easy! I’m gonna have to get your book!
Thank you Lisa!!
Lisa MarcAurele
One serving is an ounce so sounds right that 3 are a good serving size. Love the addition of egg salad on top. Yum!
Jane
How thin should you pat out your cheese? Also, can I use grated from can?
Lisa MarcAurele
I don't flatten the cheese as it does that itself as it melts. Just spoon the shredded cheese in small mounds.
Dora Paulson
Hi, if the Parmesan cheese has no carbs is it still no carbs when you bake them?
Lisa MarcAurele
There is a small amount of carbs in Parmesan cheese.
Beverly
Tried and are great! Even mixed my cheeses for a new flavor
Lynn
Hi, just wanting to know about the Parmeson Crisps what kind of parmeson do you use as I used a soft shredded one and they did not turn out crisp only nice and chewy.
Lisa MarcAurele
I use the fresh shredded kind and not the finely grated kind.
Rae Ann Otte
These were great on your taco salad!
DeeAnn
Great cheese chips !!!!
Kim Philibert
I absolutely love these! A very nice snack, low calories and carbs. And the crunchiness is just what you need when you're looking for a good snack. I cook them on 400 for about 12 -15 minutes. That way it gives them up little extra Brown Edge which I prefer. And you can roll them up as soon as they come out of the oven and you could make a nice little filling for inside
Christine Gabnay
I’m interested in snacks for my KETO diet.
Lisa MarcAurele
You'll find some in the low carb snacks category.
Amber keiller
how many are you allowed to eat of these ? 4 only ?
Lisa MarcAurele
The data is per chip and I recommend 3 as a serving.
Kim Philibert
From what I got on the recipe it says you can eat 12 of them for 118 calories. I checked it through Keto and that's how it came up. But if you do 12 tablespoons of cheddar and parmesan cheese the calorie count is different. So I'm not sure
Skip
I love parmesan cheese but baked/fried as chips, they are way too salty. Is there such thing as low sodium parmesan or perhaps another lower sodium cheese that would work?
Lisa MarcAurele
Any cheese should work. Maybe try cheddar or Monterey Jack?
Reno Peterson
Could these baked in muffin tin cups?
Lisa
I don't see why not.
Roe
Mine are rubbery. I used the already shredded. Would that make a difference.
Lisa
Maybe you didn't cook them long enough.
Rob Parker
Pre shredded cheese is stayed with an ingredient to keep the cheese from sticking together...it ALSO keeps it from melting an releasing the moisture which would make it crispy IMHO there is NO place for pre-shredded cheese
Kim Philibert
Mine worked with pre shredded cheeses. I just took them for 12 to 15 minutes at 400 degrees. I prefer fresh grated but this worked just fine for me
Mark
Want to try these as I just started "low-carbing". Not sure if I understand how to calculate nutrition information as compared to what you have listed. The fancy shredded Parmesan cheese I have says 0.2 carbs per 1/3 cup, which is little more than 5 tablespoons. My question is, would 5 chips then equal to 0.2 carbs, or does the cooking process affect the nutritional information?
Lisa
That's how I'd calculate it.
Jaebea
OMG, these are amazing! I have tried all kinds of other cheese chips and they were either still rubbery or too dark. I am a chip girl and now I have something to "go-to"! I tried them with a bit of hummus and with some guacamole. Great with both!
Stephanie
I'm confused. 3 ingredients? I can only see parmesan cheese. Am I missing something?
Lisa
It's only 1 ingredient.
Fran
What is the dip you show with the picture
Lisa
It's just salsa from a jar.
Plain Jane
Thank you, thank you , thank you!! You literally saved me from crashing my diet! I was headed to the pantry to eat some of those bad carbs -- I was really craving a crunchy, salty snack. And your Parmesan Crisps hit the spot! Might even make more for breakfast!
Lisa
Awesome! Great job sticking with it. 🙂
Heather Robley
How many crisps = a serving? Or is it .7 per crisp?
Lisa
It's about 0.7g per crisp.
Melinda
How is a carb a chip low carb?
Lisa
You shouldn't eat more than a few of these as they are really filling. So 4 chips would be about 2.8g carbs.
Shawna
That seems high. nutrition data shows 1 tbsp parmesan as weighing 5g and containing 0.2 carbs. I looked up both grated and shredded. It shows 100g parmesan having 3.4 carbs, which would be 20 tbsp. I think I'm confused...
Lisa
I recalculated and got a lower number.
Claire
How long do these keep? Are they better fresh or still as good after a few days? Do they lose their crispness?
Lisa
I've kept them in the fridge for a couple days and they are still crisp.
Jen
I use Wal-Mart brand (Great Value) already shredded parmesan cheese, works great.
Lisa
Good to know! I've never tried that brand.
Lorri S
I make these on parchment paper in microwave too. 30 seconds or less for subsequent batches. I buy the block of parm and cut in little chunks. Some even puff up . So delicious.
Lisa
I'll have to try that. Thanks!
Elizabeth
worked perfectly. Thank you
Steph
I. LOVE. These!! An amazing snack in just a few minutes--yummy + quick = win,win! 10 stars +
Lisa
I agree!
Susan Brown
I spread mine out on a tray with baking paper and sprinkle sesame, poppy seeds and linseeds. Break up when baked!! Delicious!!
Lisa MarcAurele
Great idea!
Lisa
Hi There, I notice my first batch always tastes great but subsequent batches taste burnt even though they're not. What am I doing wrong? Thanks
Lisa
I'm not sure. Are you using the same pan? I always cook them together at once.
Jaye
I cooked my first batch of cheese crisps at 400 degrees. They didn't look burnt but they tasted burnt. Next batch reduced the oven to 350 degrees and they came out perfect. I have a built in wall oven and therefore had to play with the oven temperature.
Good luck!
Lisa
Sounds like to found the perfect way to make them in your oven! Ovens do vary so sometimes it takes a bit of experimenting to get it just right.
yvette wilburn
Addicted to these.. I spread a soft cheese on the top.. Laughing Cow Swiss..
Lisa
Yum! The more cheese the better!
steven G
I'm going to try it
Lisa
I'm sure you will love them Steven!
Connie
I do this with cheddar in pan. I may try parm
Lisa
You can use just about any cheese for these.
Ariel A
Tried these. Pretty good.
How should they be stored and how long can they be stored for?
Lisa
I like to store in an airtight container in the fridge. Not sure about the storage duration, but mine are always gone in a couple days.
Judy
I've always made these with mozzarella. I will have to try parm now.
Tracy
Parm is really salty. I think these would be better with a less salty cheese. I did use them in my salad to give a crunch and they were great but to eat them as chips was a no go because of the salt.
Lisa
Did you use freshly shredded cheese? Mine weren't that salty.
Melissa Swann
I made them today and yes, they were saltier than I thought they would be. I'm going to try it with a different cheese and see.
Lisa
Most cheese will work.
Lynn
Hi, mine weren't crisp... only on the edges. did I make them too thick you think?
Lisa
They may have been too thick in the center.
Dee
I just made these in a large frying pan, flipped them over once, and added some spices for a bit of a kick...yummmm! Awesome! thanks for the recipe!
Lisa
Good to know it works in a frying pan!
Judy
I do mine in the oven. 375 degrees- 6or7 minutes.
Wendy
I noticed my crisps are very oily can I fix that
Lisa
It often results from the quality of cheese. You could just blot the oil up or allow it to harden into the chips.
Joan Griffith
Can you use the shaker parmesan or does it need to be fresh cheese?
Lisa
I believe you can use the grated cheese in the shaker bottle. This works with just about any hard/medium cheese.
Andrew
Lisa, it's fine. Do what you can afford! Low-carb doesn't have to be expensive. It's more important to stay low-carb than to get grass-fed, organic this and that. Cellulose is a plant fiber, and you shouldn't be super concerned about it.
Jody Holton
No, use real parm. That powdered garbage in a can has additives like cellulose. You can buy shaved 100% parm in the deli section. Or buy a hunk and shave it yourself. NEVER use the powdered stuff in a can.
Michelle
Im curious, have you have made these with the shaker parm yet?
Lisa MarcAurele
The shaker parm doesn't work as well.