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.

Seven Parmesan Cheese Crisps oven-baked with shredded zucchini and carrot stacked in a pile.

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? 🙂

Parmesan crisps baked in the oven with shreds of zucchini and carrot with one that looks like it is smiling.

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Ingredient Notes
Directions with Pictures
Variations
How to Store Parmesan Crisps
What to Serve with Parmesan Crisps
More Low-Carb Snacks
📋 Recipe

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.

Collage of directions to make parmesan cheese crisps: 1) Zucchini shreds and box grater (optional) 2) Parmesan cheese in bowl with veggie shreds, 3) uncooked parmesan crisps on parchment paper, 4) baked cheese crisps on parchment paper.

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.

Keto Parmesan Cheese Crisp made with only Parmesan cheese in the center of a cutting board. The other crisps are made with vegetables.

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.

Overhead shot of parmsan zucchini and carrot chips on a white plate.

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.

Parmesan cheese veggie crisp standing on end next to a stack of more parmesan crisps.

More Low-Carb Snacks

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📋 Recipe

Parmesan Cheese Crisps Recipe (Plain or With Veggies)

Oven-baked Parmesan Cheese Crisps have 1 ingredient or add grated veggies, like zucchini or carrots. Either way, it's a low-carb, keto recipe.

5 from 4 votes

Print Pin Review Save

Prep Time: 10

Cook Time: 8

Total Time: 18

Servings: servings

Author: Marjory Pilley

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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

See more direction pictures, variations, and serving ideas above.

Storage:

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Nutrition

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Nutritional and Food Safety Disclaimer

This recipe was originally posted on September 12, 2013 and has been updated to improve the reader experience.