These homemade Keto parmesan crisps are salty, savory, cheesy, and super crunchy. And they require just ONE main ingredient and under 15 minutes to prepare for the perfect keto/paleo low-carb snack or appetizer!

If you love cheese as much as I do, then learning how to make parmesan crisps is a must! They’re wonderfully salty, savory, and crunchy (plus, this version for jalapeno parmesan crisps is also tangy and a little spicy, too!). Not to mention, they’re also naturally gluten-free, keto, paleo, low-carb, and contain moderate levels of protein!

Plus, all you need is a base of ONE ingredient for this keto parmesan crisps recipe – just pile up the shredded cheese on a baking sheet/muffin tin and bake until golden and crispy – delicious! OR add even more flavor with spices and toppings like jalapenos and pickles!

Even better, these homemade cheese crisps take just 15 minutes to prepare and can be enjoyed as a snack, appetizer, alongside soups and casseroles, over salads (for crunch), dipped into marinara or salsa, and added to charcuterie/cheese boards! Quick, simple, and versatile – that’s the perfect kitchen trifecta!

The Ingredients

Technically, the only ingredient you NEED for this low-carb parmesan crips recipe is the parmesan cheese itself. Below is my favorite option, though, as well as a list of optional mix-ins for extra flavor.

• Parmesan: use a high-quality fresh parmesan to shred yourself. Pre-shredded parm contains anti-caking agents (like cellulose) that stop it from melting as easily and will come out more “holey.”
• Oil: use any neutral cooking oil or cooking spray (to grease the pan).
• Pickled jalapeños: while technically optional, I love the tang and spice added to the parmesan cheese crisps with the addition of thinly sliced pickled jalapeno. Gherkins (pickled cucumber) would aso work for tang without any spice.

Optional Add-ins and Variations

You can mix the seasonings directly into the parmesan cheese OR sprinkle them over the top (like we do with the pickled jalapeño) to add extra flavor to your homemade parmesan crisps.

Top tip: Avoid any salty seasonings, as the cheese is salty enough already.

• Other cheese: Pecorino Romano and Grana Padano are the closest alternatives to parmesan. As delicious as parmesan cheese crisp are, they aren’t the only option for homemade cheese crisps, though. You could also use strong cheddar cheese or even a combination of the two.
• Everything parmesan crisps: sprinkle some Everything bagel seasoning over the parmesan cheese crisps for flavor and crunch.
• Black pepper: these baked parmesan crisps definitely dont need salt, as the cheese covers that flavor entirely. However, a bit of pepper would taste wonderful in them.
• Spices: easily boost the flavor of the keto parmesan crisps with spices such as onion powder, garlic powder, smoked paprika, chili/cayenne powder, red pepper flakes, curry powder, etc.
• Herbs: fresh herbs add a wonderful aroma and flavor. Rosemary, thyme, chives, or parsley are my favorites. Dried options like Italian seasoning will also work.

How to Make Parmesan Crisps?

First, preheat the oven to 400ºF/200ºC.

Then, use either a large baking sheet or muffin tin and spray/brush it with olive oil or the oil of your choice OR line with parchment paper (or a silicone baking sheet)/parchment paper muffin liners.

Using a muffin tin will make perfectly rounded parmesan crisps with little effort; the crisps from the tray may look a little more “rustic.”

Next, grate your parmesan into a large bowl using either a hand-held box grater (on the medium side) OR a food processor disk.

Muffin tin parmesan crisps: first, divide half of the grated parmesan into the muffin tin cups. Then place a few slices (I used three, but use what you’d like) of the pickled jalapeno (or gherkins) over the cheese. Then, cover that with the remaining cheese.

Baking sheet version: place heaped tablespoons of grated parmesan onto the baking sheet, about 2-inches in diameter, lightly patting them down, with some space in between (about 1/2 inch/1 cm). Then cover with the jalapeño slices and top off with the additional cheese.

Alternatively, you can spread your cheese into one large square/rectangle and then break it up into uneven parmesan cheese crisps after baking.

Carefully transfer your tray to the oven and bake for between 8-10 minutes, or until melted and golden. Then, remove the parmesan chips from the oven and allow them to cool down entirely before removing them from the tray to enjoy!

This is important, and they’ll still be soft/melty straight from the oven but will firm up the more they cool.

How to Store?

Store: allow the parmesan cheese crisps to cool entirely before transferring to an airtight container (and away from moisture), with wax paper in-between each one. Keep them at room temperature for several days (I usually eat them between 3-4, but they may last up to 7 days).

Freeze: while it’s possible to freeze the oven-baked parm crisps for several months (3-4), they won’t be as crisp upon thawing and may need an extra minute or two in the oven to try crisp up again.

What to Serve With Parmesan Crisps?

As much as I enjoy eating these by the handful as a low-carb snack, there are a surprising amount of ways to enjoy baked parmesan crisps, including:

• Dip them in: marinara sauce (room temperature or warm), Pico de Gallo (or fire-roasted salsa), guacamole, labneh dip, etc.
• Over soup and casseroles (or alongside them): such as creamy tomato soup, carrot ginger soup, etc.
• Salad topper: instead of croutons, these keto parmesan crisps add a perfect amount of crunch and salty flavor.
• As an appetizer: topped with ripe, in-season tomato slices.
• Alongside sandwiches and wraps – in place of regular potato chips.
• Add to a cheese board/charcuterie board.

FAQs

Recipe Tips and FAQs

• Leave to cool completely: they firm up as they cool, becoming the perfectly crispy-crunchy snack we want them to be!
• Use fresh parmesan: avoid pre-shredded as it won’t melt nicely because of the anti-caking agent! Plus, it only takes a minute or two to shred the parmesan, anyway.
• Don’t overbake: they should be golden when ready but won’t necessarily look crisp, as they crisp up upon cooling. Be careful not to overbake the cheese chips by mistake.

More Simple Snack Recipes

• Homemade pita chips (baked or air fried)
• Beetroot chips
• Potato chips
• Potato skin chips
• Oven-baked kale chips
• Simple stuffed mushrooms

If you try this oven-baked parmesan crisps recipe, I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and tag me in your recipe recreations on Instagram @Alphafoodie!