Are parm crisps a healthy snack?

Yes! All of our ParmCrisps ® , excluding Plant-Based and Snack Mix, are 3g of net carbs or lower depending on which flavor you purchase ! They are also keto-friendly and contain 0g of sugar.

Why are my parmesan crisps chewy?

If your baked parmesan cheese crisps turn out chewy instead of crispy, it's most likely because too much parmesan was added to the baking sheet and they are too thick to crisp up correctly . Make sure you're making thin layers.

How to keep parmesan crisps from sticking?

How Do You Keep Parmesan Crisps from Sticking? To keep Parmesan crisps from sticking to the baking sheet in the oven, line the baking sheet with parchment paper or a silicone baking mat first . You can just reuse the paper or baking mat if you're making multiple batches of crisps.

What temperature does Parmesan cheese melt at?

The key difference is that Parmesan, though just as firm, melts better than Pecorino. Due to Pecorino's extremely high melting point, the cheese will generally stay firm even when added while cooking. Parmesan, meanwhile, melts at around 90°F , becoming smooth, creamy, and soft.

Are baked crisps healthier than fried?

“ Baked chips offer less fat overall than regular chips, making them only slightly lower in calories , which will have a minimal impact on your overall calorie intake for the day,” McPherson said. Meanwhile, she found that baked chips generally have 25% more carbohydrates than their fried counterparts.

Is it OK to eat crisps everyday?

The review of the Eatwell Guide earlier this year placed crisps and snacks in a sub-section outside of the main guide. This is because crisps aren't needed as part of healthy, balanced diet, and the main nutrient they provide is energy. With this in mind, we should think of crisps and snacks as an occasional treat .

Why are my cheese crisps not crispy?

If you find your cheese crisps are soggy once they've cooled, you likely didn't bake them enough . The edges should be brown before they are removed from the oven. Alternatively, you may have used a soft cheese that won't harden properly when it cools.

Do parm crisps need to be refrigerated?

Store baked parmesan crisps in a sealed container at room temperature. They do not need to be refrigerated .

Why is my Parmesan cheese not melting in the oven?

Parmesan is a low moisture cheese that is also quite high in salt. This can restrict flow of the cheese. If the Parmesan is young there may be enough intact protein to allow stretch .

What cheese doesn't melt in the oven?

But as the weather gets hotter, maybe we should take a look at some cheeses that don't melt. There's a family of semi-firm cheeses — among them, queso panela, queso fresco, paneer, halloumi, feta, cotija, ricotta and soft goat cheese — that won't melt over direct or indirect heat in your kitchen.

What's the difference between Parmesan and pecorino cheese?

Because Parmesan is aged longer, it is harder, drier, and has more of a nutty, sweeter flavor profile; some long-aged Parmesans also have mellow caramel notes. Pecorino, which is younger, tends to be softer and creamier, and tastes brighter, grassier and tangier. It also has a pronounced saltiness.

Is parmesan cheese a healthy snack?

Parmesan is an aged cheese with a strong flavor and a crumbly texture. it is produced in certain regions of northern Italy. It's highly nutritious and can be a great choice for people who have lactose intolerance or are looking for easy-to-digest proteins. It may also support bone health.

Are crisps healthier than popcorn?

'However, popcorn contains protein and fibre. What you need to be mindful of is the pack size. Weight for weight, crisps are higher in calories and fat and give you less fibre and protein. So I'd say, on balance popcorn is healthier than regular fried potato crisps .

Baked Parmesan Crisps Recipe (2024)

Published: Jan 7, 2021 · Modified: Aug 21, 2023 by Mamma C · This post may contain affiliate links

Jump to Recipe

You just need 10 minutes and three ingredients to make this Baked Parmesan Crisps Recipe! Make these keto cheese crisps for an easy appetizer, snack or to top your soup or salad. Don't miss my tips for substitutions, storage and even microwave instructions!

Cheesy snowflake, anyone?

Just kidding.

But don't these Parmesan chips look awesome? And, do you see the heart?

I'm giddy over here! You will be too, once you try these frico, as they're called in the Veneto region of Italy (the Venice area) where these tasty snacks hail from.

And guess what? This gluten-free recipe has just three ingredients!

It's one of my favorite Italian appetizers.

Recipe ingredients

See? That's it!

You can even make these crisps plain, but I like them so much better with the garlic-paprika seasoning. It's the flavor profile I've used in my healthy onion rings, keto cod, baked chicken drumsticks, gluten-free jalapeño poppers and garlic Parmesan shrimp.

Yum!

How to make baked Parmesan crisps

You just need 10 minutes from start to finish if you're making these Parmesan wafers in the oven. Grate the cheese finely and stir in garlic powder and paprika.

I use my Vitamix (affiliate link) to grate a triangle of cheese in two batches. For a small amount, I use my zester/grater (affiliate link).

Scoop little mounds of the seasoned Parmesan on a rimmed sheet pan lined with parchment paper or a silicone mat (affiliate link). Flatten the cheese rounds a bit with your hand, then bake!

Recipe tips

Use freshly grated Parmesan instead of the kind sold in a can. Canned Parmesan won't melt as well because it contains an anti-caking agent.
Don't spray the parchment paper/silicone mat with cooking spray, because it will produce greasier results. (When I made the recipe video, I used spray, but no longer do so.)
Space the cheese mounds a couple inches apart, because they'll spread.

How to store and freeze crisps

If you don't stuff all of these in your face within minutes like some people (cough, cough), you'll need to refrigerate or freeze them.

You can refrigerate leftovers in an airtight container for up to four days. Note that they'll become a bit rubbery.

Freezing is my new favorite method to store the crisps. When they're cooled off after baking, place them on wax paper in layers inside an airtight container.

They stay crispy, right out of the freezer. If you want to reheat the chips in the microwave, you'll just need a few seconds, but the cheese will be less crispy.

Frequently asked questions

Does this work with other types of cheese?

For the crispiest results, make these chips with any hard cheese, such as Parmesan, Asiago or Romano. I've made Asiago crisps using this recipe, and they were fabulous!

You can use a semi-hard cheese, such as cheddar, Monterey Jack or colby, but they'll be less crispy. I've made them with cheddar and found that I much preferred the salty vibe from Parmesan or Asiago.

Can you make these keto cheese crisps in the microwave?

I never thought about using the microwave for these, until a reader tipped me off. After a few rounds of testing, here's my advice:

Line a microwave-safe plate with parchment paper, not wax paper. Wax paper will stick to the melted cheese like glue.

Test one in your microwave to see how much time is needed for best results. My 1400-watt microwave took 25 seconds for a crispy chip. Thirty seconds made it hard and crunchy.

Use the microwave option when you want a snack ready in seconds. You don't even have to mix the cheese with seasoning first...just sprinkle it on before heating.

What to serve with cheese crisps

Add them to your bowl of minestrone or broccoli-cheddar soup.
Top your spinach salad with them.
Use them as an appetizer to scoop up spaghetti sauce.
Mold them around the cups of an inverted muffin pan while the crisps are warm. When cool, fill them with spinach-artichoke dip.
Add them to your hamburger.
Eat them plain as a snack!

So many possibilities.

Enjoy!

Baked Parmesan Crisps Recipe

Got 10 minutes? Make these keto Baked Parmesan Crisps for an easy appetizer, snack or to top your soup or salad! Don't miss my tips for substitutions, storage and even how to make cheese crisps in the microwave!

4.20 from 36 votes

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Course: Appetizer, Snack

Cuisine: Italian

Prep Time: 5 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 10 minutes minutes

Servings: 12 crisps

Calories: 36kcal

Author: Mamma C

Ingredients

▢ 1 cup freshly grated Parmesan cheese
▢ ¼ teaspoon garlic powder
▢ ¼ teaspoon paprika

US Customary - Metric

Instructions

Preheat your oven to 400 degrees F. Line two large, rimmed baking sheets with parchment paper (cut to fit) or silicone mats.
Finely grate the Parmesan in your blender, food processor, or on a box grater until you can measure out one cup.
In a small bowl, stir together the cheese, garlic powder and paprika.
Using a measuring spoon, scoop a heaping tablespoon of the cheese mixture and place it on your baking sheet, starting at one of the corners. Continue placing little mounds of cheese on your pan, fitting six on each pan and spacing them apart.
Pat down each cheese mound with your hand to flatten it into a circle about 2 ½ inches to 3 inches wide. Bake for 4-6 minutes, until they are set and starting to get crispy.
Remove the crisps from the oven and let them rest in the pan for a couple minutes. Then, use a thin spatula to transfer them to a plate or serving platter to cool. They will be most crispy if eaten soon. Store leftovers in an airtight container in the refrigerator for up to four days (they'll get rubbery) or in the freezer for up to a couple months.
See Also
Instant Pot Hambone Soup Recipe | Damn Delicious
To freeze, let the crisps cool after baking. Place them on wax paper in layers inside an airtight container. They will stay crispy right out of the freezer. If you want to reheat the chips in the microwave, you'll just need a few seconds, but the cheese will be less crispy.

Video

Notes

Microwave Directions:

Line a microwave-safe plate with parchment paper, not wax paper. Wax paper will stick to the melted cheese like glue.
Test making a cheese crisp in your microwave to see how much time is needed for best results. My 1400-watt microwave took 25 seconds for a crispy chip. Thirty seconds made it hard and crunchy.
Use the microwave option when you want a snack ready in seconds. You don't even have to mix the cheese with seasoning first...just sprinkle it on before heating.
Use a regular oven for the best texture, and when you need to make a larger quantity.

What to Serve with Cheese Crisps

Add them to your bowl of minestrone or broccoli-cheddar soup.
Top your spinach salad with them.
Use them as an appetizer to scoop up spaghetti sauce.
Mold them around the cups of an inverted muffin pan while the crisps are warm. When cool, fill them with spinach-artichoke dip.
Add them to your hamburger.
Eat them plain as a snack!

Other Cheeses to Use:

It's best to use a hard cheese like Parmesan, Asiago or Romano for crispy results. Asiago is fabulous with this recipe!

You could use a semi-hard cheese like cheddar, Monterey Jack or colby, but it won't be as crispy. I've tried this with cheddar but preferred the salty vibe of Parmesan or Romano.

Nutrition

Tried this Recipe? Mention @cookingwithmammac or tag #CookingWithMammaC!

(Recipe Source: Adapted from Giada De Laurentiis. Originally published on July 26, 2016 and updated now with additional photos and text.)

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Reader Interactions

Comments

Kim
February 12, 2023 at 3:25 pm

I HATE a recipe that i follow and doesn’t work out!
Reply
- Mamma C
  February 12, 2023 at 3:36 pm
  Hi Kim - I want to help troubleshoot, since this is a recipe that has been made many, many times successfully. What kind of cheese did you use? Did you grate it yourself? Can you be more specific about what happened?
  Reply
Sherry
October 15, 2019 at 9:19 pm

No need to spray the parchment. I did and it just increased the oiliness so crisps never got crispy. Next batch without spraying the parchment turned out much better. I did use parm that I brought back from France so maybe that has something to do with the increase in oil.
Reply
- Mamma C
  October 16, 2019 at 10:28 am
  Hi Sherry - Thanks for sharing that. I tried making them again without the oil spray, and they didn't stick, so I've updated the instructions. The crisps may also need to be baked an extra minute to get them crispy.
  Reply
  - Jen
    December 21, 2019 at 9:31 am
    Do you know if you could do this with other types of cheese?
    Reply
    - Mamma C
      December 22, 2019 at 10:50 am
      Hi Jen - I haven't tried it, but one reader said Asiago works well. You need a hard cheese, not something soft like cheddar or mozzarella.
Pam
August 22, 2019 at 3:07 pm
The receipe says 36 cals. per serving - is a serving just one?
Reply
- Mamma C
  August 24, 2019 at 9:17 am
  Hi Pam - Yes, it's 36 calories for one crisp.
  Reply
Bonnie
February 12, 2019 at 2:56 pm

These turned out amazing and crispy! I used silicon mats on my baking sheets and cooled them off on a cooling rack. I wish I could post pictures of how well they turned out. Thank you.
Next time I will make these in to baskets to serve caesar salad in.
Reply
- Mamma C
  February 13, 2019 at 12:14 pm
  Hi Bonnie - I wish I could see your photos too! Are you on Instagram? You could post them there and tag @cookingwithmammac so I could see them. I love the idea of making these Parmesan Crisps into baskets for serving Caesar salad!
  Reply

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