Parmesan Cheese Crisps with Shredded Zucchini

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 make more crisps using less cheese and make 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 store.

Is it me, or is the chip below smiling back in agreement? 🙂

The recipe card below includes ingredient amounts, step-by-step instructions, and nutritional information.

Directions with Pictures

Here's how to make homemade parmesan cheese crisps. The process is the same whether cheese is the only ingredient or you add veggies, and you'll find notes for either option.

1. Shred parmesan cheese, zucchini, and carrot. Press excess moisture from the veggies, if using, with a paper towel.
2. Combine the parmesan cheese and other shreds in a small bowl.
3. 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.
4. Bake for 6-8 minutes in a preheated oven or until the cheese crisps sizzle and the edges turn golden brown. Watch closely, as baking time will vary by stove.

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.

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.

Enjoy them right away, as they become soft and chewy the next day. However, you can refresh their crunchiness in an air fryer or oven at the original cooking temperature. Watch them very carefully so they don't burn.

What to Serve with Parmesan Crisps

Looking for the best ways to enjoy these cheese chips? Parmesan cheese crisps are delicious on their own, and 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.