These cheesy, crispy parmesan crisps are keto, low carb and super delicious. They take just 15 minutes to make and are the perfect snack or crispy garnish for any meal.
If you’re looking to jazz up a dish or impress your friends, say hello to these easy parmesan crisps. I can’t believe how easy these guys are to make! I’ve seen contestants on Masterchef Australia (the superior version of Masterchef!) for YEARS and finally decided to give them a go. They are literally as easy as baking little piles of grated parmesan for 8 minutes. Seriously!!
Not only are they a fab snack if you’re keto or following a low-carb diet, but they also make a wonderful crunchy element on any dish. They’re lovely on salads, on pasta, on risotto or even as a garnish on soup. They also fit perfectly on any cheese and charcuterie board.
You can also jazz them up by mixing your favourite herbs and spices through the grated cheese – black pepper, thyme, za’atar, dukkah, everything bagel seasoning or paprika works really well.
How to make parmesan crisps
It’s honestly so easy, and you only need ONE ingredient! You guessed it – parmesan cheese. You’ll also need a grater or microplane. Try to grate your parmesan yourself rather than using pre-grated cheese. That’s because the pre-grated stuff has an anti-clumping coating and it just doesn’t melt as well, or taste as good as it will if you grate your parmesan from a block.
Once you’ve grated your cheese, use a teaspoon to make little piles on a lined baking tray, leaving a little space in between each. Lightly press down on the top of the cheese with your spoon to create more cohesive circles.
The crisps will spread out a little bit as they melt which is why you want space between them, or you’ll end up with one very large parmesan crisp (which to be honest, isn’t a bad thing!)
Once your parmesan circles are ready, transfer them in the oven for 8 minutes, until they’re looking golden and crispy. Keep an eye on your oven when they’re baking because all ovens are different. These can quickly burn if left too long, and the crisps will taste bitter.
Leave them to cool for a couple of minutes on the tray and then you’re done.
Got a question?
You can, but you won’t get the best results. Pre-grated cheese is coated with an anti-clumping agent so it’s not going to melt as cleanly in the oven and it won’t taste as good. I recommend grating the cheese yourself if possible.
If you store them in an airtight container at room temperature, they’ll last for 2 to 3 weeks.
You sure can! I’ve tried using a plain cheddar and it works really well. The cheddar spreads a little more though so just keep that in mind.
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. They’re also delicious as crispy garnishes for many dishes – I love topping pasta dishes with them or crumbling them up into parmesan dust to scatter on top. Using them as crunchy toppers on salads is also brilliant (I use them in this parmesan roasted cauliflower salad, Caesar potato salad and grilled chicken Caesar salad). They’re also fab served with soup – try them on top of this roasted red pepper and tomato soup or cauliflower cheese soup.
Like this recipe? Here are some others you might enjoy
If you make this recipe, I’d love to hear from you! You can leave a recipe rating and a comment below. And remember to tag @DishedByKate on Instagram, Facebook and TikTok if you’ve made one of my recipes. Seeing your recreations really makes my day ๐.
Print
How to Make Parmesan Crisps (Keto, Low Carb)
- Total Time: 13 minutes
- Yield: 12 crisps
- Diet: Vegetarian
Description
These cheesy, crispy parmesan crisps are keto, low carb and super delicious. They take just 15 minutes to make and are the perfect snack or crispy garnish for any meal.
Ingredients
- 1 cup freshly grated parmesan cheese
Instructions
- Heat the oven. Start by heating your oven to 360F/180C fan and lining a large oven tray with baking paper.
- Arrange grated parmesan on an oven tray. Using a teaspoon, pile 12 small mounds of grated parmesan onto the lined tray, leaving an inch or so in between each round. Use the back of the spoon to lightly flatten the parmesan mounds.
- Bake the crisps. Bake for 8 minutes, or until the parmesan crisps are looking lovely and golden and crispy. Remove from the oven and let cook for a couple of minutes. They’ll crisp up more as they cool.ย
Notes
STORAGE INSTRUCTIONS: The parmesan crisps will keep for 2 to 3 weeks stored in an airtight container at room temperature.ย
SERVING SUGGESTIONS: Use the parmesan crisps as a snack, in place of crackers, as a garnish for pasta (they’re great on top of baked burrata and tomato pasta), risotto (try them with tomato and mascarpone risotto), salad (I use them in my Caesar potato salad), soup (perfect with roasted tomato soup or cauliflower cheese soup) or as part of a cheese and charcuterie board.
OPTIONAL ADDITIONS:ย Try sprinkling your favourite herbs, spice or spice mix on top of the parmesan before baking – za’atar, dukkah, smoked paprika or everything bagel seasoning are great choices.
- Prep Time: 5
- Cook Time: 8
- Category: snacks
- Method: oven
- Cuisine: italian
Nutrition
- Serving Size: 2 crisps
- Calories: 55
- Sugar: 0.1g
- Sodium: 226.1mg
- Fat: 3.6g
- Saturated Fat: 2.3g
- Unsaturated Fat: 1.3g
- Trans Fat: 0g
- Carbohydrates: 0.5g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 9.6mg
It would be helpful to include an oven temperature in the guidelines, sorry if I missed it. I tried 425F and they started to burn at 7 minutes.
Hi Hannah! Sorry you missed the temperature – it’s in the first line of the recipe instructions ๐ 360F/180C is what’s best to prevent burning x