Parmesan crisps are a popular low carb (and zero carb!) snack - here are five flavor variations! Gluten free, LCHF, and keto friendly recipe.
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I've been making Parmesan crisps since I started low-carbing - they're quick to make (especially if you have the oven on already), only require one ingredient, and are a zero-carb tasty snack!
If you're looking for no carb chips - then this could be your answer!
How to Make Parmesan Crisps
There are two ways to make them:
- On a silicone mat, put little heaps of shredded Parmesan and flatten them. Leave around 1-2" between each little pile. Bake in the oven for 2-3 minutes until the cheese has melted and starts to turn golden brown at the edges. Leave to cool, slightly, then move to a cooling rack.
or
2. Use a muffin pan instead of the silicone mat, then cook as above.
The benefit of using a muffin pan is that the Parmesan crisps are much neater, and is the method that I have used in the photos shown here.
These are seriously good just like this. Two things to note: they can burn easily so don't get distracted while they are baking. Also, they are still soft when they come out of the oven - a fun thing to do is place them over the base of a small upturned bowl and create little Parmesan crisp spoons - ready to load up with whatever you like!
All that being said, here are some flavor suggestions for you to try! Here is finely chopped fresh chives and Chipotle powder:
My next batch was dry mustard powder and Italian seasoning:
And lastly, finely grated dark chocolate (I used a Microplane for this task and a tiny bit of Lily's Original Dark Chocolate - available from Amazon).
The quantities and ratios are really up to you - I just added in what I felt was the right amount with each ingredient.
All five flavors together made a really lovely platter and a great talking point. My taste-testers weren't keen on chipotle so I ate all of those (I *love* chipotle) - smoked paprika would make a great substitute. We agreed that the chives and the Italian seasoning crisps were the best. The mustard version didn't taste like much at first; the mustard flavor came in at the end of eating. And the Parmesan and chocolate? Well, opinions were divided on that one - but I liked how unusual it was!
You might also like to check out my Spicy Bacon Parmesan Crisps and "Everything" Parmesan Crisps!
📖 Recipe
Parmesan Crisps - Five Ways
Ingredients
Step-by-Step Instructions
- Preheat the oven to 400F.
- Line a baking sheet with a silicone mat, then add little heaps of shredded Parmesan and flatten them. Leave around 1-2″ between each little pile. Add any additional flavors as desired.
- Bake for 2-3 minutes until the cheese has melted and starts to turn golden brown at the edges. Leave to cool slightly, then move to a cooling rack.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
Nan says
How many is a serving-all of then?
Georgina says
The nutritional data is based on using half a cup of shredded Parmesan, and serving two people. How many you make of each flavor, and how much cheese is in each crisp is up to you!
Jae says
These look amazing! How do you keep them from sticking to the bottom of the muffin pans?
Georgina says
I use a non-stick pan - plus some of the fat from the cheese melts out as they cook and stops them sticking!