If you’re looking for that carbohydrate crunch, these keto parmesan chips are just what you’ve been looking for! They are simple to make, taste amazing and are perfect for picnics, social gatherings or a delicious accompaniment to a sunset drink.
These parmesan cheese chips are super crispy. I know that this will be your new favorite keto snack.
It’s amazing how baking parmesan cheese into a round circle like this can turn out so well. I knew this could be done with salami (pepperoni) and chicken, but parmesan cheese has such great flavour so it’s the winner of them all.
Parmesan cheese chips
The trick with these parmesan cheese chips is to use a good quality parmesan cheese. Like any recipe, the taste of the final result is only as good as the quality of the ingredients.
Good parmesan cheese can be expensive, so I wouldn’t use the absolute best quality (since you are baking it). Just don’t use powdered parmesan cheese, that stuff is not good!
How many carbs in Parmesan Chips?
Good question! This particular recipe makes 4 servings (of about 4 crackers each), which contains 7g of carbs.
However, regular parmesan cheese contains 4g of carbs per 100g, which makes it perfect for the ketogenic diet.
Related Recipes
Keto Parmesan Chips
Ingredients
- 2 Cups grated parmesan cheese
Instructions
- Preheat your oven to 180C (355F)
- Cover a baking tray with partchment paper (baking paper) and place tablespoon heaps of parmesan cheese onto the tray.
- Cook in the oven for 5-7 mins until golden brown on the edges.
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Candice says
Mine always stick to the wax paper and I am forced to throw them away or eat the paper!
FatForWeightLoss says
You might have to get some new waxed paper. Mine usually works fine!
Liz says
I love this idea and we eat lots of cheese crisps. However, they can be microwaved for 2 minutes and they are perfectly crisp. And aside from parmesean, this can be done with ANY cheese. Pre-grated – put about a tablespoon of any kind of grated cheese on parchment paper in your microwave for 2 minutes. Most cheeses you’ll want to see the color change slightly, all but parmesean. Parmesean is the only one that takes a few seconds less than 2 minutes in my 1000 watt microwave. Cool 5 seconds and rest on paper towels. They stay crisp for several days just on the counter loosely covered.
If using thin sliced cheese you’ll wanna fold it into 1/4 it’s size and microwave 2 minutes to get one crisp per slice). Thicker sliced cheeses, you’ll break in half then fold over and cook the same (two crisps per slice). String cheese and cheese sticks, cut into four pieces, squish two chunks side by side and cook the same (two crisps per cheese stick). Block cheese, cut about 1/8 to 1/4 thick slice and then cut in half across so you have two or three squares then cook the same way.
I sprinkle BBQ seasonings and Cayenne on the sharp cheddar, chili powder and cumin on the mozzarella, Italian seasoning and black pepper on the “Italian” blend pre-grated kinds and black sesame seeds on the parmesean, fresh grated or pre-grated. Be creative! It’s a very forgiving method with basic ingredients.
This trick has gotten is through our keto weight loss journey of 154lbs in 5 months between two adults!
Cindy Nesbitt says
Thank you! Just getting started and I appreciate the ideas!