By Marjory Pilley Published · Updated
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Oven-baked Parmesan Cheese Crisps have just one ingredient or add grated veggies, like zucchini and carrots. Either way, it's a low-carb, keto, and gluten-free recipe.
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 tothe best parmesan cheese crisps laced with zucchini and carrot shreds.
Nobody turns down crispy munchies at our house... not zucchini chips ordried 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? 🙂
Jump to:
- Ingredients
- Directions with Pictures
- Variations
- How to Store Parmesan Crisps
- What to Serve with Parmesan Crisps
- More Low-Carb Snacks
- 📋 Recipe
Ingredients
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.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
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 fa*giole 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
- Parmesan Cauliflower Bites - Just 5 Ingredients!
- Zucchini Egg Muffins Recipe - Just 4 Ingredients!
- Low-Carb Tortilla Chips Recipe
Did you make this recipe?
Please leave a rating and tell us how you liked it!
📋 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.
4.62 from 13 votes
Print Pin Rate
Prep Time: 10 minutes minutes
Cook Time: 8 minutes minutes
Total Time: 18 minutes minutes
Servings: 6 servings
Author: Marjory Pilley
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:
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.
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Nutrition
Calories: 67kcal | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 267mg | Potassium: 42mg | Vitamin A: 150IU | Vitamin C: 1.8mg | Calcium: 197mg | Iron: 0.2mg
Nutritional and Food Safety Disclaimer
This recipe was originally posted on September 12, 2013 and has been updated to improve the reader experience.
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Reader Interactions
Comments
Nancy Emery
Just 1 question….how many carbs? Thanks!
Reply
Marjory Pilley
Hi! The carb count is less than 1 gram so it does not show up in the estimate!
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Sharon Ramon
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....
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Marjory Pilley
Putting on my thinking cap! 🙂
Robin
Found your site through PeaceLoveandLowCarb. You show some nutritional info, which I appreciate. Can you please give carb and fiber count?Reply
Marjory
Hi! If no carb or fiber count is shown then the amount is zero, which happens to be the case for this recipe!
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Robin
Wow! Okay...thanks.
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Cinnamon Vogue
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. 🙂Reply
Marjory
Hi! Using a grater with larger holes helps! Thanks for your comment.
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Susan
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.Reply
Marjory
Garlic sounds like a tasty twist!
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Barbara
Hi what is parchment paper don't have this in New Zealand & would love to try these!
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Marjory
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.
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SHERYL
Have you tried these using any other cheese such as aged cheddar or mozza???
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Marjory
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!
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Tin
Can I bake these the day before and put them in Tupperware? Will they taste as good and crisp?
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Marjory
Hi! They will definitely still taste good, but may be a little less crisp. 🙂
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Caryn
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?
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Marjory
Either one (parchment or silpat) will work! I use parchment paper Hoping your next batch is a complete success!
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Caryn
parchment paper worked wonders. but they didnt look exactly like yours. and they were all around crunchy, but still delicious.
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Marjory
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!
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Penny
Tastey but they are not crispy.
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mjskitchen
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!
Reply
Natalie
Oh, this looks so yummy! Am going to try this tonight as a side for soup!Reply
KC the Kitchen Chopper
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! 😉
Reply
Kelsey @ Snacking Squirrel
fabulous!
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Marjory
Thank you!
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Bonnie
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.
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Marjory
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.
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Angie
How do you think they'd hold up for dipping? Guacamole sounds amazing with this.
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Marjory
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!
Reply
Kevin
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?
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Marjory
Hi! I'm so sorry that you had a problem. Yes, try spraying the paper and maybe cooking for a little less time.
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Sherie
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!
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Marjory
Thanks for your comment and tips, I will be mixing in some mozzarella to my next batch!
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Paige
I was wondering how many servings this makes?
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Marjory
Hi! This serves about 2-3 depending upon the size of the chips.
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Melissa
I would like to know how many net carbs are in this?
Thanks-
McReply
Marjory
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.
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Buddy
Would this work with apple and maybe cracked black pepper ?
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Marjory
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.
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Greg
If I used apple, I would try to add in some brie
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Marjory
Sounds yummy! I'd love to hear how they turn out!
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Kathleen
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!
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Marjory
Thanks so much for your feedback. Your version sounds fanastic!!!
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Gigi
What happen if you don't use fresh Parmesan cheese?
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Marjory
Hi! If you use finely grated Parmesan cheese, it just doesn't "stick" together. The longer shreds work better.
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Heike
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?
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Marjory
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.
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Lady Bug
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?
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Marjory
Hi! Let me know if you try it! I'd love to know if they turn out!
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Jen
These look very good! How do you store the extras?
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Marjory
Hi and thank you! Store the extras in the refrigerator since they are cheese.
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Jessica
Hi.
Do you think it's going to work if I change the zucchini for cucumber?Reply
Marjory
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.
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Liz
I just made these for a baby shower and going to try again. They stuck to the paper! What did I do wrong?
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Marjory
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.
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Lane
Yummy! Love the addition of zucchini, wish I had some because I would make them right now.
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Marjory
Thanks Lane! I'm trying to stock the freezer now so I have some zucchini for the winter months.
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Suzi Long
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!
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Cathy Pollak
Love the zucchini addition to these. Have made them before but never with anything but Parm! Thanks for the idea.
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Marjory
It really doesn't get you thinking...what other ingredients could you add?!
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JD
I love them with ham and green onions.
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Marjory
That sounds delicious! Thanks for sharing!
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Greg
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.
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