Delightfully crispy and flavorful, these baked parmesan crisps are the ultimate keto snack.
They are so good that everyone loves them, whether they eat low-carb or not. And the best part? They are very easy to make and ready in about 20 minutes.
These parmesan crisps are amazing. When cheese crackers are made with flour, the flour dilutes the cheese flavor. But when they contain just one ingredient - parmesan - the flavor is incredible.
You don't even need to be on a low-carb diet to enjoy them. Yes, they are an excellent keto snack - much like these roasted nuts - but they are the perfect snack, period. When I host friends and serve several types of snacks and appetizers with our pre-dinner cocktails, they are usually the first to disappear.
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Ingredients
That's the beauty of this recipe. You only need one ingredient to make it: shredded parmesan. Please make sure you use coarsely shredded parmesan and not finely grated parmesan.
I sometimes add a single pepperoni slice to each of these crisps. This is completely optional, and although the pepperoni adds flavor and looks pretty, the plain crisps are, in fact, better because they are crispier.
Variations
- Use jalapeno slices instead of pepperoni.
- Sprinkle the crisps with a small amount of dried oregano and red pepper flakes before baking them.
- Pecorino Romano and Grana Padano are two good substitutes for parmesan.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making these crisps:
You start by lining a rimmed baking sheet with parchment paper and preheating your oven to 350°F. The parchment paper is non-negotiable. It's necessary to prevent sticking.
Now, grab a measuring tablespoon and scoop out small mounds of shredded parmesan onto the baking sheet. Keep them about an inch apart, and try to keep them about the same size.
Gently flatten the mounds with your fingers. At this point, I sometimes top half of them with pepperoni. As mentioned above, this is purely optional.
Bake the cheese mounds until they are browned and crispy, 10-12 minutes. Let them cool on the baking sheet for a minute, then transfer them to a cooling rack and let them cool for five more minutes before enjoying them.
Expert Tip
Lining the baking sheet with parchment paper is a must to avoid sticking and ensure you can easily release the crisps from the pan after baking them.
Recipe FAQs
You can enjoy them plain, use them with dips such as cream cheese dip or Greek yogurt dip, add them to salads like this arugula salad, or use them as crackers (try them with cream cheese and smoked salmon! Amazing).
I don't refrigerate the plain ones (for up to three days), but I do refrigerate the ones with pepperoni.
Yes, you can freeze these crisps in freezer bags. While they will be kept from spoiling, their texture will be affected by freezing and they won't be as crispy. So it's best to enjoy them while they are fresh.
Serving Suggestions
These crisps are delicious on their own, and that's how I typically enjoy them. But if you'd like to dip them into something, here are a few options:
- Pizza sauce, as shown in the photo below
- Sour cream dip
- Pimento cheese
- Ranch dressing
- Pesto sauce
Storing Leftovers
Once completely cooled, you can store the plain crisps in a resealable bag or in an airtight container at room temperature for up to three days. Unfortunately, they will lose some of their crunchiness, but they will still be very good.
The ones with the pepperoni are best kept in an airtight container in the fridge. I reheat them very briefly in the microwave, 5 seconds per crisp at 50% power.
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Recipe Card
Baked Parmesan Crisps
Ingredients
- 12 tablespoons parmesan cheese - shredded, not grated
- 6 pieces pepperoni - optional
Instructions
- Preheat your oven to 350°. Line a rimmed baking sheet with parchment paper.
- Using a measuring tablespoon, scoop small mounds of the cheese onto the baking sheet, keeping them about an inch apart.
- Gently flatten the mounds with your fingers.
- If you'd like, you can top half of the mounds with pepperoni slices.
- Bake the cheese mounds until browned and crisp, 10-12 minutes.
- Let them cool for a minute on the baking sheet, then transfer them to a cooling rack and let them cool for five more minutes before enjoying them.
Video
Notes
- The nutrition info does not include the pepperoni slices, which are an optional ingredient.
- Lining the baking sheet with parchment paper is a must to avoid sticking and ensure you can easily release the crisps from the pan after baking them.
- Once completely cooled, you can store the plain crisps in a resealable bag or in an airtight container at room temperature for up to three days. Unfortunately, they will lose some of their crunchiness, but they will still be very good. The ones with the pepperoni are best kept in an airtight container in the fridge. I reheat them very briefly in the microwave, 5 seconds per crisp at 50% power.
- You can freeze these crisps in freezer bags. While they will be kept from spoiling, their texture will be affected by freezing, and they won't be as crispy. So it's best to enjoy them while they are fresh.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Pamela J Pearman
Made the pork rinds/chicharones as per this recipe. Turned out beautifully, crispy and very tasty! I will prepare again...YUMMY!
Vered DeLeeuw
Glad you liked it, Pamela! I assume you mean this recipe for homemade pork rinds.