How to Make Parmesan Crisps (Keto | Low Carb Chips)
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!
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 ones from the baking tray may look a little more "rustic."
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: 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 them.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 for 3-4 days, 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.
Notes
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’toverbake: 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.
Optional Add-ins and Variations:You can mix the seasonings directly into the parmesan cheese OR add them over the top (like we do with the pickled jalapeño):
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 don’t need salt, as the cheese covers that flavor entirely. However, a bit of pepper would taste wonderful in them.
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.
Check the blog post for serving recommendations and answers to top FAQs!