Baked Parmesan Crisps

Crispy and wonderfully flavorful, these baked parmesan crisps are the ultimate keto snack. And they are so easy to make!

Course Snack

Cuisine American

Prep Time 5

Cook Time 12

Cool time 6

Total Time 23

Servings crisps

Calories 41kcal

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.

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.