I love making these homemade keto-friendly baked Parmesan crisps because they only take about 6 minutes and turn out perfectly crispy every time. They're one of my go-to low carb snacks or quick appetizers, plus it's so easy to change the flavors!
Low Carb Parmesan Cheese Crisps are so easy!
Baked parmesan cheese crisps make the perfect healthy low carb snack when you're craving something crunchy but want to skip the processed chips. They're keto friendly, gluten free, and high in protein, which makes them a great option for anyone following a clean-eating or low carb lifestyle.
You can buy store-bought Parmesan crisps, but they're pricey and often less flavorful. Making your own homemade baked Parmesan crisps costs a fraction of the price, and they taste fresher, cheesier, and crispier than any packaged version.
Ingredients you'll need
- Parmesan cheese
- Seasoning (optional - our favorite ideas are listed below)
Homemade Parmesan Crisp Seasoning Ideas
You can easily change up the flavor of your low carb Parmesan crisps with a few simple seasoning ideas. Try adding garlic or onion powder for a savory twist, Italian herbs for a pizza-inspired flavor, or Everything Bagel seasoning for extra crunch. For a little heat, sprinkle on red pepper flakes or add jalapeno slices, or mix in a bit of cheddar or mozzarella for a cheesier blend.
Equipment
- Baking sheet
- Parchment paper
- Tablespoons
Parchment paper keeps the oven baked cheese crisps from sticking to the baking sheet - which makes it much harder to clean up. A silpat would also work well or possibly foil (but that tears easily).
How to Make Keto Parmesan Crisps
- Preheat your oven 400 degrees and make sure the rack is in the center of the oven. Lay a sheet of parchment paper on the baking rack.
- Drop the shredded Parmesan by 1 tablespoonful mounds onto the baking sheet. Make sure to leave a couple inches of space between each cheese mound.
- Bake on the center oven rack for 6 minutes until crisp.
- Let cool slightly on the baking sheet before removing. If you used parchment paper, the baked Parmesan crisps should just pop right off the pan.
If by chance your Parmesan crisps stuck a little to the pan, try using a thin metal spatula to get them off the baking sheet in one piece. Enjoy!
Storage
Let the Parmesan crisps cool completely before storing. Keep them in an airtight container at room temperature for up to 3 days. If they start to lose their crunch, reheat them in the oven or air fryer at 350°F for 1-2 minutes to re-crisp. For longer storage, refrigerate up to a week, but note they'll soften slightly.
More cheese cracker recipes
FAQs
Can you make keto parmesan crisps in an air fryer?
Yes, you can make Parmesan crisps in the air fryer, and they're super quick and easy! Line your air fryer basket with a perforated parchment liner, then place about 1 tablespoon of shredded Parmesan in small mounds about an inch apart. Air fry at 370°F for 4-5 minutes until the cheese is bubbly and golden around the edges.
How many net carbs are in a Parmesan crisp?
Net carbs are extremely low, typically less than 1 g per crisp (or per 2 crisps, depending on serving), since cheese has minimal carbohydrates.
What kind of Parmesan cheese works best?
Use a good quality, aged Parmesan (like Parmigiano-Reggiano) that's finely shredded. Avoid pre-grated blends with anti-caking agents, which might affect melting and crisping.
Recipe
Keto Parmesan Crisps in the Oven
Equipment
- 1 baking pan
Ingredients
- 1 cup parmesan cheese shredded
- garlic powder, everything bagel seasoning, etc optional
Instructions
- Preheat oven your oven 400 degrees and make sure the rack is in the center of the oven.
- Lay a sheet of parchment paper on the baking rack.
- Drop the shredded Parmesan by 1 tablespoonful mounds onto the baking sheet. Make sure to leave a couple inches of space between each cheese mound.
- Bake on the center oven rack for 6 minutes until crisp.
Carol says
These crisps turned out great. I used shredded parmigiano reggiano from Costco, Kirkland brand, and this made the recipe so easy. Turned out great and didn't stick. Used both a silpat on some batches and parchment pape on others, no difference on how they turned out. Thanks for the recipe.
Sandy says
I tried baking using parchment paper but it stuck to the crisps and could not be peeled off. Any idea why this could happen? Help would be appreciated.
WholeLottaYum says
Hi Sandy, My best guess is that the cheese crisps needed to sit a bit longer on the parchment after baking before trying to remove them.
Stephanie says
Can the Parmesan chips be stored for a couple days?
WholeLottaYum says
They can in the fridge, but it will soften the chips slightly. You could try reheating them for a minute or so to crisp them back up but I haven't tried that before so I'm not 100% certain they'll crisp to how they were when first baked.