Ridiculously easy 2-ingredient parmesan crisps deliver a sharp, cheesy crunch that stands in for crackers on any keto plate. A quick mix of grated Parmesan and coconut flour, ten to fifteen minutes in the oven, and you have a snack that also works crumbled over soups and salads. It is hard to believe something this simple tastes this good.
Say goodbye to boring snacks and hello to your new low-carb obsession! These ridiculously easy Parmesan Crisps deliver an intensely savory, cheesy crunch with just two simple ingredients. They’re the perfect keto-friendly alternative to crackers, a fantastic topping for soups and salads, or simply the most satisfying snack to curb those afternoon cravings. Get ready to be amazed at how something so simple can be so incredibly delicious!
Ingredients
• 1 cup / 100g (3.5 oz) finely grated Parmesan cheese
• 4 Tbsp / 30g (1.06 oz) coconut flour
• 1-2 tsp dried herbs of choice, like rosemary or oregano (optional)
Instructions
1. Preparation
2. Preheat your oven to 350°F / 175°C and line a large baking sheet with parchment paper.
3. In a small bowl, thoroughly combine the finely grated Parmesan cheese, coconut flour, and any optional dried herbs until evenly mixed.
4. Using a teaspoon, scoop small mounds of the mixture onto the prepared baking sheet, leaving about an inch of space between each to allow for spreading.
5. Bake for 10-15 minutes, or until the edges are golden brown and the centers are set. Keep a close eye on them as they can go from golden to burnt very quickly.
6. Remove the baking sheet from the oven and let the crisps cool completely on the pan. They will become firm and crispy as they cool.
7. Once cool and crisp, carefully lift them off the parchment paper. Enjoy immediately or store in an airtight container.
Nutritional Information
• Nutrition Facts
• Servings: 4
• Calories: 135.5
• Total Fat: 7.47g
• Total Carbohydrates: 6.45g (0.23 oz)
• Dietary Fiber: 0.3g
• Net Carbs: 6.15g (0.22 oz)
• Protein: 10.4g
• Note: Nutrition facts are an estimate per serving.
Pro Tips
• Use freshly grated Parmesan from a block for the best flavor and melting quality. Pre-shredded cheeses often contain anti-caking agents that can affect the texture.
• Flatten each mound slightly with the back of a spoon before baking to ensure they cook evenly and get crispy all the way through.
• Experiment with spices! A pinch of garlic powder, smoked paprika, or everything bagel seasoning can completely change the flavor profile.
• Store completely cooled crisps in an airtight container at room temperature for up to 3 days. If they lose some crispness, a few minutes in a warm oven will revive them.
FAQ
Q: Can I use pre-shredded Parmesan for this recipe
A: For the best flavor and texture, it is highly recommended to use freshly grated Parmesan from a block. Pre-shredded cheeses often contain anti-caking agents that can prevent the crisps from melting and crisping up properly.
Q: How do I store leftover Parmesan Crisps
A: Once the crisps have cooled completely, store them in an airtight container at room temperature. They should stay fresh and crispy for up to 3 days.
Q: Why are my crisps not getting crispy
A: The crisps will firm up and become crispy as they cool completely on the baking sheet after you take them out of the oven. If they seem soft, give them more time to cool. If they lose crispness during storage, you can revive them in a warm oven for a few minutes.
Q: What other seasonings can I add to these crisps
A: Yes, you can easily customize the flavor. Try adding a pinch of garlic powder, smoked paprika, or everything bagel seasoning to the cheese mixture before baking for a different taste profile.
Pro Tips
- Grate the Parmesan fresh from a block – pre-shredded cheese is coated with anti-caking agents that keep the crisps from melting and crisping properly.
- Press each mound flat with the back of a spoon before baking so the crisps cook evenly and crisp all the way through, not just at the edges.
- Watch the oven closely at the end: the crisps go from golden to burnt in under a minute once the edges start to color.
- Let them cool completely on the pan – they only turn firm and snappy as they cool, so resist lifting them early.
- Change up the flavor with a pinch of garlic powder, smoked paprika, or everything bagel seasoning; store cooled crisps in an airtight container at room temperature for up to 3 days and re-crisp in a warm oven if they soften.
Frequently Asked Questions
Can I use pre-shredded Parmesan for these crisps?
Freshly grated from a block is much better. Anti-caking agents in pre-shredded cheese interfere with melting, so the crisps can stay chewy instead of turning snappy.
Why didn't my crisps turn crispy?
Most likely they were lifted off the pan too soon – they firm up only as they cool completely on the baking sheet. If they soften in storage, a few minutes in a warm oven brings the crunch back.
How do I store leftover parmesan crisps?
Once fully cooled, keep them in an airtight container at room temperature for up to 3 days. Avoid the fridge, where moisture softens them.
What seasonings work in this recipe?
Dried rosemary or oregano are in the base recipe, and garlic powder, smoked paprika, or everything bagel seasoning all mix in without changing the keto-friendly macros.
Recipe card below.
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Ridiculously Easy 2-Ingredient Parmesan Crisps (Keto)
Ingredients
Method
- Preparation
- Preheat your oven to 350°F / 175°C and line a large baking sheet with parchment paper.
- In a small bowl, thoroughly combine the finely grated Parmesan cheese, coconut flour, and any optional dried herbs until evenly mixed.
- Using a teaspoon, scoop small mounds of the mixture onto the prepared baking sheet, leaving about an inch of space between each to allow for spreading.
- Bake for 10-15 minutes, or until the edges are golden brown and the centers are set.
- Keep a close eye on them as they can go from golden to burnt very quickly.
- Remove the baking sheet from the oven and let the crisps cool completely on the pan. They will become firm and crispy as they cool.
- Once cool and crisp, carefully lift them off the parchment paper.
- Enjoy immediately or store in an airtight container.
