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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.
Kelsey @ Snacking Squirrel says
fabulous!
Marjory says
Thank you!
Bonnie says
Hi Marjory,
What is the carb count on these? And regarding servings...how many "chips" are you considering a serving size? Thanks for the info.
Marjory says
Thanks so much for reading. There are practically no carbs since the main ingredient is cheese and there is a scant amount of veggies used. The amount of chips varies greatly depending upon the size you make.
Angie says
How do you think they'd hold up for dipping? Guacamole sounds amazing with this.
Marjory says
Hi! I'm a big guacamole fan too! They just might stay firm. If not, you could slather a little on with a knife. Enjoy!
Kevin says
So, I just tried making it and obviously did something wrong. I followed every step, but the cheese crisps were stuck to the parchment paper. I ended up throwing out over half. Should I spray with veggie oil to keep from sticking?
Marjory says
Hi! I'm so sorry that you had a problem. Yes, try spraying the paper and maybe cooking for a little less time.
Sherie says
These are Sooo yummy, just got done making them. I didn't have enough shredded Parmesan cheese so I finished the rest off with Mozzarella and some grated Parmesan. I also had a single serving left didn't have enough room on the tray so I popped it in the microwave for 40 seconds... Just as delicious!
Marjory says
Thanks for your comment and tips, I will be mixing in some mozzarella to my next batch!
Paige says
I was wondering how many servings this makes?
Marjory says
Hi! This serves about 2-3 depending upon the size of the chips.
Melissa says
I would like to know how many net carbs are in this?
Thanks-
Mc
Marjory says
Thanks so much for your question. I don't have nutritional software for the website. However, there are apps like My Fitness Pal that can help in this area.
Buddy says
Would this work with apple and maybe cracked black pepper ?
Marjory says
Hi! I'm really not sure...if you try it, watch the amount of apple that is used so that the cheese will still stick together and form a chip. I'd love to know how it works out! Thanks for reading.
Greg says
If I used apple, I would try to add in some brie
Marjory says
Sounds yummy! I'd love to hear how they turn out!
Kathleen says
I rarely ever comment on recipes I bump into while surfing the net, unless they are REALLY AWFUL, or SUPER AWESOME! And I want to say how delicious these were and your recipe as written was fool proof! Outstanding job! I also want to say I made a different version after doing them as listed.... just to see how versatile these delicious treats were! I did a version by adding fresh chopped parsley, fresh garlic that I grated with my lemon zester, and a little bit of salt & pepper, to the parmesan cheese. Can I say SENSATIONAL! This recipe is a keeper! Thank you for posting it!
Marjory says
Thanks so much for your feedback. Your version sounds fanastic!!!
Gigi says
What happen if you don't use fresh Parmesan cheese?
Marjory says
Hi! If you use finely grated Parmesan cheese, it just doesn't "stick" together. The longer shreds work better.
Heike says
Hi, I am drowning in zucchini at the moment and looking for new recipes. This looks really interesting and yummy. I was wondering - can I freeze the crisps?
Marjory says
Hi! Thanks for stopping by. I have not tried freezing them. However, I think it just might work. If necessary, you could probably crisp them back up in the oven for a few minutes.
Lady Bug says
I really believe you could mix these up and not bake them and just squeeze out the excess moisture after they thaw and then bake them. What do you think?
Marjory says
Hi! Let me know if you try it! I'd love to know if they turn out!
Jen says
These look very good! How do you store the extras?
Marjory says
Hi and thank you! Store the extras in the refrigerator since they are cheese.
Jessica says
Hi.
Do you think it's going to work if I change the zucchini for cucumber?
Marjory says
Hi! It might. But, there is probably a little more water content in cucumbers than zucchini. Just watch for that and maybe blot it dry before adding it to remove excess moisture. Let me know if it works! Thanks for stopping by.
Liz says
I just made these for a baby shower and going to try again. They stuck to the paper! What did I do wrong?
Marjory says
Hi! Be sure to check out the pics in the post so you can see the consistency ...that said, try spraying the paper with cooking spray. I have fingers crossed for success on your second batch.
Lane says
Yummy! Love the addition of zucchini, wish I had some because I would make them right now.
Marjory says
Thanks Lane! I'm trying to stock the freezer now so I have some zucchini for the winter months.
Suzi Long says
How do you freeze zucchini? I am making these now... dyslexia set in and I'm doing 1 part cheese to 2 parts veggies... really tasty! for a party tomorrow! I won't tell anyone they're "WRONG" because they're great!
Cathy Pollak says
Love the zucchini addition to these. Have made them before but never with anything but Parm! Thanks for the idea.
Marjory says
It really doesn't get you thinking...what other ingredients could you add?!
JD says
I love them with ham and green onions.
Marjory says
That sounds delicious! Thanks for sharing!
Greg says
I haven't tried these yet, but I will soon. They sound great. I will do a batch with variations. One as written, one with shredded spanish onion and one with shrimp and egg white over the top, maybe another with shredded sweet potato.
Julia says
Can I use bag shredded cheese? The strands aren’t long.
Marjory Pilley says
I've never tried it with shreds of Parmesan cheese. I would use a knife to cut them a little smaller and it should work.