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.
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 and that’s it! Try to grate your parmesan yourself rather than using pre-grated cheese. That’s because the pre-grated stuff has an anti-clumping agent on it 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 of the cheese on a lined baking tray, leaving a little space in between each pile. Lightly press down on the top of the pile with your spoon so they make more solid 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, get 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!
Once you’ve made these, you won’t be able to stop! 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 work really well. The parmesan crisps will last for 2 to 3 weeks in an airtight container at room temperature, but I seriously doubt they’ll be around that long!
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 a good 2 to 3 weeks. However, I bet they won’t last long once you’ve tasted them!
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. I love using 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 to salads is also brilliant, or as a floating crispy element to soup!
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