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Oven-baked Parmesan Cheese Crisps have just one ingredient or add grated veggies, like zucchini and carrots. Either way, they're a low-carb, keto, and gluten-free recipe.
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Parmesan crisps are a dream come true for potato chip lovers on a keto diet. Luckily, these cheesy, homemade crisps are easy to make!
I'll show you how to make them using only a block of fresh Parm or a bag of pre-shredded cheese.
But if they're a party appetizer or on a grazing table, why not elevate them with fresh vegetables, herbs, and spices? I'll show you how to do that too.
But first, let me tell you how I jumped from cheesy croutons for tomato florentine soup to the best parmesan cheese crisps laced with zucchini and carrot shreds.
Nobody turns down crispy munchies at our house... not zucchini chips or dried apple chips, and certainly not anything cheesy. So, I'm always looking for new and healthy alternatives to potato chips!
One day I was making homemade parmesan whisps and had lots of shredded zucchini to make fried zucchini cakes.
Essentially, my goal was to have more crisps using less cheese, making the most of the ingredients I had on hand. So, I fashioned them into lace-like shapes and tossed in the extra ingredients.
They were a delicious low-carb snack! And they were much healthier than anything from the grocery stores.
Is it me, or is the chip below smiling back in agreement? 🙂
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Ingredient Notes
Here's what you'll need to make this easy recipe for Parmesan Cheese Crisps:
- Parmesan Cheese - Shred a block of Parmigiano Reggiano cheese into long strands. It's ok to have some grated mixed in. Pre-shredded parmesan cheese can be used instead.
- Shredded Zucchini and Carrot (Optional)
That's it! You only need one main ingredient. But I'll show you how to add zucchini and carrot in the section below. Then I'll give you ideas to customize them even more.
The recipe card below includes ingredient amounts, step-by-step instructions, and nutritional information.
Looking for family-friendly, low-carb recipes?
Check out all our Keto-Friendly South Beach Diet Recipes!
Directions with Pictures
Here's how to make homemade parmesan cheese crisps. It's the same process whether cheese is the only ingredient or if adding additional veggies, and you'll find notes to make it either way.
- Shred parmesan cheese, zucchini, and carrot. Press excess moisture from the veggies, if using, with a paper towel.
- Combine the parmesan cheese and other shreds in a small bowl.
- Drop spoonfuls of the cheese mixture on a large baking sheet covered with parchment paper (not aluminum foil) or a silpat mat. Leave enough space for the cheese to spread. If necessary, gently flatten with your finger or the back of a spoon and scoot any loose pieces back into the piles of cheese.
- The cheese will spread, and the shape will be free-form.
- Drop about one teaspoon of the mixture into the bottom of a mini muffin pan sprayed with nonstick cooking spray for uniformly rounded crisps.
- Bake for 6-8 minutes in a preheated oven or until the cheese crisps sizzle and the edges turn golden brown. Watch closely because the baking time will vary for different stoves.
Allow the parmesan cheese crisps to rest on the sheet pan for about 5 minutes. Then, carefully transfer them with a thin spatula to a plate lined with paper towels to absorb any excess grease.
Crisps will continue to harden as they cool.
Variations
There are so many ways to customize this Parmesan Cheese Crisps recipe that you may have trouble picking your favorite. Follow this rule of thumb for the best result and have fun:
Use twice as much cheese as grated vegetables or herbs. Parmesan cheese is the main ingredient and the glue that holds everything together.
These add-ins will give homemade parmesan crisps a different flavor:
- Fresh leafy herbs like basil, cilantro, or parsley
- Grated cauliflower or broccoli
- Season with garlic powder, black pepper, cayenne pepper, red pepper flakes, Italian seasoning, or everything bagel seasoning
- Combine parmesan with another type of cheese, like cheddar cheese or mozzarella cheese.
How to Store Parmesan Crisps
Once they have cooled to room temperature, store leftover parmesan crisps in an airtight container for up to a week in the refrigerator. Place parchment or wax paper between the layers to prevent them from sticking together.
They are best enjoyed right away because they become soft and chewy the next day. However, you can refresh their crunchiness using an air fryer or oven, set to the original cooking temperature. Watch them very carefully so they don't burn.
What to Serve with Parmesan Crisps
Are you looking for the best ways to enjoy these cheese chips? Parmesan cheese crisps are not just delicious on their own; their rich, cheesy flavor can enhance many dishes! Here are some healthier options:
- Dip Scoop: Serve with a dipping sauce like 4-ingredient guacamole, salsa, hummus, or caramelized onion dip.
- Salad Topping: Crumble them over salads for added crunch and flavor, much like croutons.
- Soup Garnish: Float them over soups like tomato or pasta fagiole for a delightful textural contrast.
- With Fruit: Cheese and fruit are a tried and true combination.
- With Charcuterie: Add them to a charcuterie board alongside meats, fruits, and other cheeses.
- Topping for Dishes: Crumble over roasted vegetables and pasta to add a cheesy crunch.
- As a Base: Use them as a miniature "base" and top them with fresh tomatoes, basil, and a drizzle of balsamic reduction for a quick appetizer.
More Low-Carb Snacks
Would you like more easy, healthy, carb-conscious recipes?
📋 Recipe
Parmesan Cheese Crisps Recipe (Plain or With Veggies)
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Ingredients
- 1 cup Parmesan cheese freshly shredded (keep in longer shreds) or pre-shredded bag from the grocery store
- ½ cup shredded zucchini and/or carrots Replace with an equal amount of cheese if desired.
Instructions
- Preheat oven to 375 °F.
- Using a paper towel, remove excess moisture from shredded zucchini and carrots, if using.
- Combine parmesan cheese and other shreds in a small bowl.
- Drop spoonfuls of the cheese mixture on a large baking sheet covered with parchment paper (not aluminum foil) or a silpat mat. Leave enough space for the cheese to spread. If necessary, gently flatten with your finger or the back of a spoon and scoot any loose pieces back into the piles of cheese.
- Bake for 6-8 minutes or until the cheese crisps sizzle and the edges turn golden brown. Watch closely because the baking time will vary for different stoves.
- Allow the parmesan cheese crisps to rest on the sheet pan for about 5 minutes. Then, carefully transfer them with a thin spatula to a plate lined with paper towels to absorb any excess grease.
Notes
Nutrition
This recipe was originally posted on September 12, 2013 and has been updated to improve the reader experience.
Mallory says
Question: the recipe says 6 servings. How many crisps per person is that?
Marjory Pilley says
The spoonfuls I used were about 2 teaspoons. So with the vegetables added I had about 30 crisps in total, which is about 5 crisps per serving. You can make the crisps larger or smaller though. I hope you enjoy them!
Nancy Emery says
Just 1 question….how many carbs? Thanks!
Marjory Pilley says
Hi! The carb count is less than 1 gram so it does not show up in the estimate!
Sharon Ramon says
This recipe sounds delicious. They are all savory. Wonder if you've a recipe for a crisp that uses a cheese that would pair with a fruity sweet cream cheese spread. Just to switch it up....
Marjory Pilley says
Putting on my thinking cap! 🙂
KarensKuisine says
Mozzarella with oat flour and shredded apples cinnamon
I’ve even baked long enough just Mozzarella that the edges crisp
Robin says
Found your site through PeaceLoveandLowCarb. You show some nutritional info, which I appreciate. Can you please give carb and fiber count?
Marjory says
Hi! If no carb or fiber count is shown then the amount is zero, which happens to be the case for this recipe!
Robin says
Wow! Okay...thanks.
Cinnamon Vogue says
A home run. They look so beautiful. How to shred the Parmesan into longer strands is the question. The video link does not work unfortunately. But a great recipe. Yum Yum. Off to buy fresh Parmesan cheese which I have never done. Now the Europeans have copyrighted the word Parmesan things are going to get complicated. They will probably call it Parm cheese soon. 🙂
Marjory says
Hi! Using a grater with larger holes helps! Thanks for your comment.
Susan says
Making these again for the Big Game on Sunday. I try out a new twist every time. My favorite has been adding a little garlic.
Marjory says
Garlic sounds like a tasty twist!
Barbara says
Hi what is parchment paper don't have this in New Zealand & would love to try these!
Marjory says
Hi! It's a paper liner that can be placed over a baking sheet. You can cook these directly on a baking sheet if desired. Thanks for your question.
SHERYL says
Have you tried these using any other cheese such as aged cheddar or mozza???
Marjory says
I have not tried it, although I believe you can. I'm not sure of the timing. Let me know if you give it a try!
Tin says
Can I bake these the day before and put them in Tupperware? Will they taste as good and crisp?
Marjory says
Hi! They will definitely still taste good, but may be a little less crisp. 🙂
Caryn says
I was so excited to try these last night... and then i made a booboo. I didnt have any parchment paper at home, and didnt buy any because I failed to read that I needed it. A neighbor had wax paper and I assumed that would be okay. NOPE! So didnt work. They stuck to the paper and it would rip up with them. I was able to eat some, but they werent crunchy like they should be, but the flavor profile was there. I was so disappointed with myself! Going to attempt them again tonight. Parchment paper or a silpat?
Marjory says
Either one (parchment or silpat) will work! I use parchment paper Hoping your next batch is a complete success!
Caryn says
parchment paper worked wonders. but they didnt look exactly like yours. and they were all around crunchy, but still delicious.
Marjory says
I'm sooo glad they worked out. I've used different types of cheeses (i.e., some packaged shreds and some I did myself) and they do come out a little different depending how tightly clumped they are...but they're always tasty!
Penny says
Tastey but they are not crispy.
mjskitchen says
Saw these over at Savoring Today and just had to come check them out. What great chips! I will be making these this weekend! Thanks for a great recipe!
Natalie says
Oh, this looks so yummy! Am going to try this tonight as a side for soup!
KC the Kitchen Chopper says
Hi, I just YUM'd your recipe through Yummly Saver on FB. I've followed/liked where I wasn't. At least FB is good for something! 😉