Easy Parmesan Crisps Recipe

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These Parmesan crisps are the perfect low-carb keto snack or topping for salads and soups! They’re super easy to make and addictive.



  • 2 cups Parmesan cheese finely grated


  1. Preheat oven to 400F and move the rack to the middle position. Line a large baking sheet with parchment paper or a Silpat silicone baking mat.
  2. Grate the Parmesan cheese finely.
  3. Make tablespoon-size piles of the grated cheese on the parchment paper, spacing them an inch or so apart. I made mine a bit larger than tablespoon-size, but anywhere around there will work.
  4. Bake the cheese for 5-7 minutes or until it’s nicely bubbly and the edges are golden. The first batch will take a bit longer since the baking sheet is going in cold. You don’t want them to be too brown or the cheese will taste bitter. 
  5. Let the cheese crisps cool for a few minutes on the baking sheet. You can eat them immediately or store them in a sealed container for a few days. 

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