All the crunchy parmesan edges… but on purpose.
These salty, crunchy, low-carb and keto-friendly bites of Parmesan cheese bliss are exactly what you imagined they are… absolutely amazing!
You can use Parmesan Cheese Crisps as a low-carb alternative to chips, break them apart to add a crunch to salads or pasta dishes, or use them as a base and stack up your favorite toppings! (Imagine an adult-version of a lunchable!)
Plus, they TASTE so much better than store-bought and are WAY more affordable with very minimal effort.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
It might seem like one Parmesan is just like the next… but that’s simply not true. The type of cheese you use for these crisps really does matter.
For the best results, grate your own cheese. Pre-grated cheese of any variety has a coating to keep it from sticking.
If you are using a store-bought grated version, pay attention to the packaging. Look for one that doesn’t have an added anti-caking agent.
Bottom line: Make sure the Parmesan cheese you get does NOT have cellulose or another anti-caking agent.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Spread the parmesan.
Spread parchment paper over a baking sheet. Scoop about 1 tablespoon of Parmesan cheese into evenly spaced piles. Be sure they’re at least 1 inch apart.
Use the back of the spatula to slightly flatten the piles until they’re about 2 to 3 inches wide and no more than ¼-inch thick.
Bake in the oven.
Bake in preheated 400℉ oven for 4 to 6 minutes. They should be a beautiful golden brown color.
Let the tray sit on the counter for another 5 minutes so they can firm up.
Make them in a skillet (Optional).
Here’s a tighter, clearer version that keeps all the essentials:
Heat a large non-stick skillet over medium until warm (a well-seasoned cast iron can work, too). Add Parmesan in 1-tablespoon mounds, spaced about an inch apart, and gently flatten to ¼-inch thick.
Cook for 4–5 minutes, until the edges turn golden, then flip and cook 1–2 minutes more. Transfer to a plate and let cool for at least 5 minutes so they crisp up.
Pro Tip: A true non-stick pan makes all the difference—otherwise the cheese can cling and tear.
Fun Flavor Additions
To give these crisps even more flavor, try adding any of these seasonings and herbs.
- Paprika.
- Fresh or dried herbs like rosemary, thyme, or parsley.
- Seasoning mixes, like Ranch seasoning or even this Cajun seasoning recipe for a spicy kick.
- Fresh garlic or garlic powder.
FAQs
For the crispiest results, stick with hard cheeses, like Parmesan, Asiago, or Romano. While you can use semi-hard cheese like cheddar, they won’t get quite as crispy.
For the best results, don’t make these chips more than a day in advance. If you make them too early they’ll get rubbery.
Parmesan cheese is lower in lactose than many varieties. However, take caution if you are sensitive to lactose when enjoying these crisps, or any dairy products.
These crisps will only stay crispy for a few days, up to 3 or 4. Then they’ll start getting a bit rubbery.
The best way to store Parmesan crisps is in an airtight container in the refrigerator for up to 3 to 4 days. To make them last longer, freeze them between pieces of wax paper so they don’t stick. They’ll last for up to 3 to 4 months in the freezer.
What to serve with it?
Parmesan cheese crisps are the perfect garnish, and they take these dishes over the top.
They’re a perfect topper to pasta, whether this Creamy Pesto Chicken Gnocchi, Gnocchi Bolognese, or Pasta Carbonara.
They put the finishing touch on any salad, like this Roasted Cauliflower and Kale Salad or this Spinach Beet Salad.
Parmesan chips also make great chips for dunking. Try them with Homemade Guacamole or Roasted Tomato Salsa.
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Parmesan Cheese Crisps Recipe (Oven or Skillet)
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Ingredients
- ½ cup grated Parmesan cheese
Instructions
To Bake in the Oven:
- Preheat oven to 400 degrees.
- Line a large baking sheet with parchment paper. Add 1 tablespoon scoops of Parmesan cheese, evenly spaced, and at least 1 inch apart. Using the back of a spatula, flatten the rounds until they are each about 2-3 inches in width and no more than ⅛-¼ inch thick.½ cup grated Parmesan cheese
- Bake in the preheated oven for 4-6 minutes, or until golden brown. Remove from the pan and place on a plate to cool and continue hardening for 5 minutes.
To Make in a Skillet:
- Place a large non-stick skillet over medium heat. Once warm, add 1 tablespoon scoops of Parmesan cheese, evenly spaced, and at least 1 inch apart. Using the back of a spatula, flatten the rounds until they are each about 2-3 inches in width and no more than ⅛-¼ inch thick.½ cup grated Parmesan cheese
- Cook for 4-5 minutes, or until the edges begin to turn golden. Flip each crisp over and continue cooking for another 1-2 minutes.
- Remove the crisps from the skillet and place on a plate to cool and continue hardening for 5 minutes.
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Video
Notes
- Cheese variety: Make sure the Parmesan cheese does not have an anti-caking agent in it, such as cellulose.
- Thickness: Spread the cheese to no more than ¼ inch thick so they cook evenly and crispy.
- Rest: After cooking, the crisps will continue spread and harden.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
