Low-Carb Parmesan Crisps
- Total time
- 12 minutes
- Calories
- 110 kcal
- Protein
- 10 g
- Serves
- 4 (5 crisps, about 1 oz/28 g)
These Parmesan cheese crisps are a crisp, savory snack made from small mounds of seasoned cheese, not a meal replacement. They bake in minutes and keep their crunch when cooled completely before being portioned into snack-sized servings.
Nutrition per serving
- Calories
- 110 kcal
- Protein
- 10 g
- Carbs
- 1 g
- Fat
- 7 g
Estimated from the listed ingredients.
- Prep
- 5 minutes
- Cook
- 7 minutes
Ingredients
- 1 1/4 cups finely shredded Parmesan (about 5 oz/140 g)
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- Freshly ground black pepper, optional
Before you start
- Use a parchment-lined, light-colored baking sheet. Silicone mats and dark pans can alter crisping, while block Parmesan grated at home spreads more evenly than many pre-shredded products.
Instructions
- Heat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
- Mix the Parmesan, garlic powder, paprika, and pepper if using. Spoon 20 level tablespoons of the mixture onto the sheet, leaving at least 1 1/2 inches (4 cm) between mounds. Flatten each mound to a 2-inch (5-cm) round.
- Bake 6 to 8 minutes, rotating the pan once, until the edges are deep golden and the centers are bubbling. Pale crisps will soften as they cool; very dark ones can taste bitter.
- Leave the crisps on the sheet for 10 minutes without moving them. They will firm as steam escapes. Portion five crisps per serving only after they are fully cool.
Meal prep, storage, and reheating
Store completely cooled crisps in an airtight container at room temperature for up to 3 days, with a folded paper towel in the container to absorb moisture. If they lose crunch, heat on a parchment-lined sheet at 325°F (165°C) for 2 to 3 minutes and cool again. Do not refrigerate or freeze; condensation softens them.