Parmesan Crisps

These Parmesan crisps are deeply savoury, lacy at the edges, and wonderfully crunchy. A touch of smoked paprika and black pepper gives them extra warmth and bite, making them an easy, satisfying keto snack.

Nutrition · per serving

216kcal

19gProtein

2gCarbs

14gFat

0gFiber

2 servings

Ingredients

3 items

Cheese mixture

finely grated Parmesan cheese100 g

smoked paprika1 g

freshly ground black pepper0.5 g

Tips

•Use finely grated Parmesan, not coarsely shaved pieces, for the most even melting and crisp texture.
•These are excellent on their own or served with dips, soups, salads, or as a crunchy keto snack.
•Store fully cooled crisps in an airtight container at room temperature for up to 2 days; if they soften, re-crisp briefly in the oven.

Steps

1
Preheat the oven to 200°C and line a baking tray or small sheet pan with baking paper. In a bowl, mix the Parmesan, smoked paprika, and black pepper until the seasoning is evenly distributed.
100 g finely grated Parmesan cheese1 g smoked paprika0.5 g freshly ground black pepper
2
Divide the cheese mixture into 12 small mounds on the lined tray, leaving space between each. Flatten each mound lightly into thin circles about 4-5 cm wide; keeping them thin helps them bake evenly and turn crisp rather than chewy.
100 g finely grated Parmesan cheese1 g smoked paprika0.5 g freshly ground black pepper
3
Bake for 5-7 minutes, until the cheese is melted, bubbling, and deep golden at the edges. Watch closely in the last 2 minutes, as Parmesan can go from perfectly crisp to bitter if overbrowned.
100 g finely grated Parmesan cheese1 g smoked paprika0.5 g freshly ground black pepper
4
Remove the tray from the oven and let the crisps rest for 3 minutes on the tray to firm up. For extra shape, you can drape a few warm crisps over a rolling pin or small bowl for curved crisps, but work quickly before they harden.
5
Serve warm or fully cooled. Once cooled, the crisps should be crisp and snappy; if any are still soft, return them to the oven for 1-2 minutes.

Origin & History

Parmesan crisps are a modern American snack and appetiser inspired by the long Italian tradition of cooking aged cheeses until crisp. They became especially popular with low-carb and keto eating because they deliver intense savoury flavour with very little carbohydrate.

american keto parmesan baked snack low-carb

Do even more with Gourmate

Cook this recipe in Gourmate — your AI meal planning app.

Plan Meals

Weekly planner at a tap

Ask Questions

Chat with your AI chef

Adjust Recipe

Scale servings & swap ingredients

Cook Mode

Step-by-step guidance

Kitchen Timers

Built-in timers & alerts

Grocery List

Auto-generated shopping lists

Open in App Download Gourmate

Steps

Preheat the oven to 200°C and line a baking tray or small sheet pan with baking paper. In a bowl, mix the Parmesan, smoked paprika, and black pepper until the seasoning is evenly distributed.

100 g finely grated Parmesan cheese1 g smoked paprika0.5 g freshly ground black pepper

Divide the cheese mixture into 12 small mounds on the lined tray, leaving space between each. Flatten each mound lightly into thin circles about 4-5 cm wide; keeping them thin helps them bake evenly and turn crisp rather than chewy.

100 g finely grated Parmesan cheese1 g smoked paprika0.5 g freshly ground black pepper

Bake for 5-7 minutes, until the cheese is melted, bubbling, and deep golden at the edges. Watch closely in the last 2 minutes, as Parmesan can go from perfectly crisp to bitter if overbrowned.

100 g finely grated Parmesan cheese1 g smoked paprika0.5 g freshly ground black pepper

Remove the tray from the oven and let the crisps rest for 3 minutes on the tray to firm up. For extra shape, you can drape a few warm crisps over a rolling pin or small bowl for curved crisps, but work quickly before they harden.

Serve warm or fully cooled. Once cooled, the crisps should be crisp and snappy; if any are still soft, return them to the oven for 1-2 minutes.