Love chips and savory snacks? Try zucchini fries, chicharrones, cheese chips, and roasted chickpeas. I take my snacks seriously, and nothing beats these parmesan cheese crisps. Made with one ingredient (you guessed it, parmesan!), these crisps turn out addictively crunchy and golden brown, all with little to no prep time.
Why I love this recipe
Surprisingly low-carb. With less than 1 gram of net carbs per serving, they’re one of my favorite secretly keto snacks. Made with one ingredient. Plus, a handful of optional mix-ins. Ready in minutes. Just pile the parmesan onto your baking dish and bake them in the oven– that’s it! No dirty dishes. You’ll only need a baking dish lined with parchment paper, so clean-up is done in seconds.
Ingredients needed
Parmesan cheese– 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!). Of course, pre-grated cheese can work if you’re in a pinch. Spices of choice– Optional, but add some kick with black pepper or cayenne pepper!
How to make parmesan crisps
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep. Preheat the oven to 400F/200C and line a large sheet pan with silicone mat or parchment paper. Step 2- Bake. Freshly grate the parmesan cheese using a box grater and mix with spices, if using. Place heaping tablespoons of shredded parmesan cheese (about ½ inches apart) onto the prepared baking sheet and bake for 3-4 minutes or until golden brown. Step 3- Cool. Remove the crisps from the oven and allow them to cool completely.
Recipe tips and variations
Make thicker cheese chips. Replace half the parmesan cheese with cheddar cheese. Add seasonings. Like dried basil, rosemary, garlic powder, or red chili flakes for a little heat. Switch up the flavor. Fold in ranch seasoning, everything bagel seasoning, or Za’atar spice for a totally different taste. Work in batches. The crisps will bake into roughly 2-inch mounds, so if you think you’re going to run out of room, bake them in batches or use a couple of baking sheets. Let them cool completely. Or else you risk them breaking apart. Make them crispy again. If the chips lose their crunch over time, cook them at the lowest setting of your oven for 3-4 minutes to help them crisp up, but do not overcook them. Microwave cook them. Place mounds of the cheese on a greased plate and microwave for 30-40 seconds, until set. Let them cool completely before removing them from the plate.
Storage instructions
To store: Crisps can be stored at room temperature in a sealed container. They will keep fresh for up to 2 weeks. These crisps make the perfect low-carb snack all on their own, but they work equally well as a component of other dishes. I like to add them as an element to a charcuterie board, use them as a low-carb swap for croutons in a green goddess salad, crush them on top of buttercup squash soup, or use them as a dipping chip in marinara sauce or eggplant dip for the ultimate appetizer. To freeze: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months. Be sure there are no air pockets throughout, or else the crisps will soften.
More low-carb savory snack recipes to try
Keto french fries– Looks and tastes just like the real deal. Keto tortilla chips– Perfect for all your dipping needs. Pasta chips– These chips make being on a keto diet feel like a treat! Keto crackers– Just TWO main ingredients.
Originally published February 2021, updated and republished March 2024
