Parmesan Walnut Crisps come together from five ingredients in under 20 minutes: finely grated Parmesan, chopped walnuts, softened butter, and a shower of fresh thyme and rosemary. They bake to golden edges with a sophisticated, nutty crunch. This is the savory snack for when crunchy chips are off the table.
Craving a snack that’s savory, crunchy, and ridiculously easy to make? Look no further! These Parmesan Walnut Crisps are your new go-to for a sophisticated, low-carb treat. In just 10 minutes of prep, you can create these golden, cheesy delights, packed with the nutty crunch of walnuts and the aromatic kiss of fresh herbs. They’re perfect for elevating a cheese board, crumbling over a salad, or simply enjoying on their own. Get ready to fall in love with your new favorite snack!
Ingredients
• 1 tablespoon / 14g (0.49 oz) unsalted butter, softened
• 6 ounces / 170g (6 oz) Parmesan cheese, finely grated
• 3 tablespoons / 21g (0.74 oz) walnuts, finely chopped
• 1 teaspoon fresh thyme, finely chopped
• 1 teaspoon (5 ml / 0.2 fl oz) fresh rosemary, finely chopped
Instructions
1. Preparation
2. Preheat your oven to 350°F / 175°C and line a baking sheet with parchment paper.
3. In a medium bowl, thoroughly mix the softened butter and grated Parmesan cheese. Fold in the chopped walnuts.
4. Drop tablespoon-sized mounds of the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
5. Sprinkle the fresh thyme and rosemary over each mound.
6. Bake for 8-10 minutes, or until the edges are golden brown and crispy.
7. Allow the crisps to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutritional Information
• Serves: 2
• Calories per Serving: 19
• Fat: 1.4g
• Carbohydrates: 0.3g
• Dietary Fiber: 0g
• Net Carbs: 0.3g (0.01 oz)
• Protein: 1.5g
Pro Tips
• For extra-thin and crispy results, gently flatten the mounds with the back of a spoon before baking.
• Experiment with other hard, aged cheeses like Asiago or Pecorino Romano, or swap walnuts for chopped pecans.
• Add a pinch of cayenne pepper or smoked paprika to the cheese mixture for a spicy kick.
• Store completely cooled crisps in an airtight container at room temperature for up to 3 days to maintain their crunch.
FAQ
Q: How do I store Parmesan Walnut Crisps to keep them crispy
A: To maintain their delicious crunch, allow the crisps to cool completely before storing them. Keep them in an airtight container at room temperature for up to 3 days.
Q: Can I use a different cheese for this recipe
A: Yes, you can easily substitute other hard, aged cheeses. Asiago or Pecorino Romano are excellent alternatives that will also create delicious, savory cheese crisps.
Q: Are these Parmesan Walnut Crisps keto-friendly
A: Absolutely! With only 0.3g (0.01 oz) of net carbs per serving, these low-carb cheese crisps are a perfect keto-friendly snack to satisfy your savory cravings.
Q: What can I serve these cheese crisps with
A: These versatile crisps are fantastic on their own, as an elegant addition to a cheese board, crumbled over salads for a gluten-free crunch, or served alongside your favorite dips.
Pro Tips
- Flatten each mound gently with the back of a spoon before baking for extra-thin, extra-crispy results.
- Grate the Parmesan finely so the crisps lace together and hold their shape once cooled.
- Other aged hard cheeses like Asiago or Pecorino Romano swap in for the Parmesan, and chopped pecans can replace the walnuts.
- Let the crisps cool on the baking sheet for a few minutes before moving them to a wire rack — they firm up as they cool.
- Store completely cooled crisps in an airtight container at room temperature for up to 3 days to maintain their crunch.
Frequently Asked Questions
How do I store parmesan walnut crisps?
Let them cool completely, then keep them in an airtight container at room temperature for up to 3 days so they stay crunchy.
Are these crisps keto-friendly?
Each serving has just 0.3 g net carbs with 1.5 g protein and 1.4 g fat — one of the crunchiest snacks on a keto menu.
Can I use a different cheese or nut?
Yes — aged hard cheeses like Asiago or Pecorino Romano work well in place of Parmesan, and chopped pecans can swap for the walnuts.
How do I get the crisps extra crispy?
Gently flatten the mounds with the back of a spoon before baking and pull them out of the oven when the edges turn golden brown, after 8-10 minutes.
Recipe card below.
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Parmesan Walnut Crisps
Ingredients
Method
- Preparation
- Preheat your oven to 350°F / 175°C and line a baking sheet with parchment paper.
- In a medium bowl, thoroughly mix the softened butter and grated Parmesan cheese.
- Fold in the chopped walnuts.
- Drop tablespoon-sized mounds of the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
- Sprinkle the fresh thyme and rosemary over each mound.
- Bake for 8-10 minutes, or until the edges are golden brown and crispy.
- Allow the crisps to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Add a pinch of cayenne pepper or smoked paprika to the cheese mixture for a spicy kick.
