Parmesan crisps take minutes to prep and make the perfect keto and low carb chip, crouton, cracker and crisp for soups, salads, or delicious snack boards.
Course Appetizer, Snack
Keyword keto cheese chips, parmesan crisps
Prep Time 10minutes
Cook Time 8minutes
Total Time 18minutes
4ozParmesan Cheese(see note)
Herbs, spices, spice blends
NOTE: Pre-grated Parmesan cheese includes anti-caking agents which slightly increase carbs. I used the good-stuff; Parmigiano Reggiano from Costo, which I cubed and finely crumbled with a serrated metal blade, in my food processor. Yield may vary depending on whether you use store bought grated Parmesan cheese or process the cheese yourself.
Preheat oven to 400 F and place rack to middle position. Line a large baking sheet with parchment paper. Process cheese into very fine crumbles if you do not have grated Parmesan.
Measure the cheese by the teaspoonful and place onto the parchment lined pan (I got 16 per pan). Gently pat each mound of cheese into a circle with your finger (about 1 1/4 - 1 1/2 inches). Sprinkle any herbs, spices, or flavorings on before baking.
Bake the Parmesan crisps until they start to turn golden brown, 6 - 8 minutes. Let cool completely before storing in an airtight container on the counter for a week or in the fridge up to 30 days.
Makes 32 crisps with 5 crisps per serving at 0.61 NET CABRS. Serves 6.