Parmesan Crisps | Kevin Wagonfoot
I’ll be honest—when I first made Parmesan crisps, I thought they’d be some fancy, fussy thing. Turns out, they’re the opposite. Just cheese, your oven, and five minutes of trying not to forget about them. Which I did, the first time.
But here’s the thing: once you nail the timing, you’ve got this ridiculously satisfying, crunchy snack that tastes like you actually tried. No flour, no complicated steps, just pure cheesy goodness.
Why This Works for Keto
On keto, you’re always hunting for satisfying snacks that won’t derail your carbs, and these fit the bill perfectly. They’re basically pure fat and protein—just melted, crisped-up Parmesan—which keeps you in ketosis while actually tasting indulgent. Plus, they’re so simple you can make a batch without turning your kitchen into a science experiment.
From the cookbook
5-Ingredient Keto Cookbook
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Parmesan Crisps
These crunchy Parmesan crisps are a fantastic low-carb snack that satisfies your cravings with a rich, cheesy flavor. Perfect for dipping or on their own, they're keto-friendly and easy to make.
Ingredients
- 1 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C). This ensures that the crisps cook evenly and become perfectly crispy, so they can hold their shape.
- In a mixing bowl, combine the grated Parmesan cheese, garlic powder, dried oregano, red pepper flakes, and black pepper. Mix until all ingredients are well incorporated for a balanced flavor.
- Line a baking sheet with parchment paper. This prevents the cheese from sticking and makes cleanup easier, allowing the crisps to release more easily after baking.
- Spoon tablespoon-sized amounts of the cheese mixture onto the lined baking sheet, leaving space between each mound. The crisps will spread slightly as they melt, so give them room to expand.
- Bake in the preheated oven for about 7-10 minutes, or until the edges are golden brown. Keep an eye on them to prevent burning, as they can turn crispy quickly.
Nutrition per serving
All recipes serve 2. All nutritional info is per serving.
Tips & Variations
- Use real Parmesan, not the pre-grated stuff. The real deal crisps up beautifully; the powdered version tends to burn faster and unevenly.
- Watch them closely after the four-minute mark. The difference between perfectly golden and charred is about ninety seconds, and I speak from experience.
- Let them cool on the baking sheet for a minute before moving them—they'll harden up and get that satisfying snap you're after.
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