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These Easy Parmesan Crisps are super quick to make and low carb/keto friendly. These thin crispy little treats are delicious with butter on top. They are also very good on their own and make the perfect crunchy topping for salads and soups. I hope you enjoy!
How To Make These Easy Parmesan Crisps?
I always start by gathering all of the ingredients needed in a recipe and weighing and measuring everything before I start to cook or bake. This part is really important and key in keeping everything organized.
The full printable version is below.
To make these easy parmesan crisps you start by lining a baking sheet with baking paper. Then you place tablespoon sized piles of the grated cheese about 1-2 inches apart from each other. Then you sprinkle with caraway seeds, if using.
Bake in the middle of the oven for 4-5 minutes. Until the edges are golden. Watch carefully to avoid burning.
Take out of the oven and allow the crisps to cool down completely on the baking sheet until crispy.
How To Store These Easy Parmesan Crisps?
Store any leftovers of the crisps in an airtight container at room temperature for up to 3 days. Make sure they are completely cool and crisp before storing.
Recipe Notes
Add More Cheeses – If you want you can add other types of cheeses and mix together with the Parmesan. For example cheddar or mozzarella.
Caraway Seeds – I love the flavor combination of caraway seeds and grated Parmesan cheese. But you can also either skip the seeds and use just the cheese or use a different type of flavoring. For example: Sunflower seeds, pumpkin seeds, sesame seeds, chia seeds, black pepper, Italian seasoning, paprika, chili powder, curry powder or other spices.
Cut Into Squares
Another method of making Parmesan crisps instead of little piles of cheese that make round crisps you can make a thin even layer of the grated cheese. Then once baked you let them cool down, become crispy and break into bite sized pieces. OR you use a pizza cutting wheel and cut them into squares right when you take them out of the oven and then let them cool down and become crispy.
Use Them As Garnish
These delicious crisps make the perfect topping on top of your meals. For example: fresh salads, tomato soup, broccoli soup, potato soup and more. Just break them into little pieces or crumbs for a little added crunch with your meal.
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I hope you enjoy these easy parmesan crisps as much as I do. And if you make them be sure to leave a comment and/or give it a rating! I’d also love to hear from you on Instagram and see pictures of what you make. So if you do, don’t forget to tag @alaingablog
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PrintEasy Parmesan Crisps
These Easy Parmesan Crisps are super quick to make and low carb/keto friendly. These thin crispy little treats are delicious with butter on top. They are also very good on their own and make the perfect crunchy topping for salads and soups.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 minutes
- Yield: 24 1x
Ingredients
90 gr / 1 cup Parmesan cheese, finely grated
1 tbsp caraway seeds (optional)
Instructions
Preheat oven to 200C / 400F.
Line a large baking sheet with baking paper.
Place tablespoon sized piles of the grated Parmesan cheese on the baking paper, about 1-2 inches apart from each other to make room for spreading.
Sprinkle with caraway seeds, if using.
Bake in the middle of the oven for 4-5 minutes. Until the edges are golden. Watch carefully to avoid burning.
Take out of the oven and allow the crisps to cool down completely on the baking sheet until crispy.
Once cool and crisp they are ready to be served or transferred to an airtight container for storage. Store them at room temperature for up to 3 days.
3 comments
Great snack idea – perfect with cumin seeds for me:)
I used some flax seeds instead of caraway in these to add a bit of protein, it made for a delicious and easy appetizer/snack before dinner!
That’s a great idea!