Can I use pre-grated parmesan cheese?

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.

How long do the parmesan crisps last?

If you store them in an airtight container at room temperature, they'll last for 2 to 3 weeks.

Can I use another cheese if I don't have parmesan?

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.

What can I use the parmesan crisps for?

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 .

How to Make Parmesan Crisps (Keto, Low Carb)

Name: How to Make Parmesan Crisps (Keto, Low Carb)
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Cuisine: italian
Ingredients: 1 cup freshly grated parmesan cheese

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

Units Scale

1 cup freshly grated parmesan cheese

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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.

Notes

STORAGE INSTRUCTIONS: The parmesan crisps will keep for 2 to 3 weeks stored in an airtight container at room temperature.

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: 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

Keywords: parmesan chips, keto snacks, low carb snacks