One of the things I miss most about following the Ketogenic lifestyle is potato chips. And while I still haven’t found an alternative that completely wows me, these Keto Parmesan Crisps are pretty close.
My journey to living a Ketogenic lifestyle hasn’t been a smooth one. The first two weeks of this lifestyle change my stomach was so upset I could barely eat anything. I got the Keto flu like it was my job and I just felt overly disgusted with life. I wanted to give up, but I didn’t.
Since I was determined to make it work I hung in there like a champ. I’m now 6 weeks in, lost 17 pounds, and feeling like a real person again. It hasn’t been easy, but I think it has been worth it.
Keto Parmesan Crisps
Since it’s only the husband and I following the Ketogenic lifestyle at home, it’s been a rough transition. Having all the carb-loaded foods in the house but not being able to eat them has been a struggle. But you know, I haven’t cheated. Not even once. This whole transition has taught me to look at food differently. It’s not about what I want to eat, but about what my body needs for me to achieve the desired result.
But that doesn’t mean it’s been easy.
To help with my crunchy chip craving, I’ve been trying to make chips out of foods that I can eat. Earlier I shared my one-ingredient Keto Cheese Crackers, which have a nice crunch to them, but I’m excited to share these Keto Parmesan Crisps, too. It’s nice to have options, right?
With just four ingredients and about 10 minutes of time you’re on your way to a wonderful low-carb snack when you’re craving something crunchy. What makes these cheese chips keto is that the carb count in this recipe is very minimal. So if you’re needing more fat for the day but don’t have many carbs left, these Keto Cheese Chips are da bomb!
How to Make Parmesan Crisps
Scroll down for a free printable recipe card.
To make these Keto Parmesan Crisps you’ll need to start by preheating your oven to 400° F. Then, prepare your baking sheeting by lining it with a silicone mat or parchment paper cut to fit inside of the pan.
Pour all of the ingredients into a small bowl and stir everything together.
Next, using a tablespoon measuring spoon, place scoops of the cheese mixture onto the prepared surface. Continue placing scoops of cheese on the pan, allowing room for melting, until you run out of cheese. Make sure that you push in any stray pieces of cheese to its pile and then press down to flatten the cheese piles.
Place the pan in the oven and bake for 4 – 7 minutes, or until the cheese starts to set and get crispy. You’ll want to watch the cheese pretty closely. These Keto Parmesan Crisps can go from not done to burnt really quickly. Once you get to the 3 – 4 minute mark, pay close attention so you don’t burn them.
Carefully remove the pan from the oven and allow the parmesan crisps to rest on the pan for a few minutes. Then remove them with a spatula and allow to finish cooling on a plate. These are the most crispy when eaten immediately.
Tips for Making Parmesan Crisps
You can use parchment paper in your pan, but I actually prefer using a silicone mat in the pan when I make Parmesan Chips. I use a silicone mat that has circles on it so that I know I’m spacing my cheese piles far enough apart.
It’s important to make sure you don’t use too much cheese in our pile and that you flatten it out before baking. If the cheese is too thick, you’ll end up with chewy cheese instead of crispy cheese.
Don’t forget to pin this Keto recipe to one of your favorite Keto boards on Pinterest.
Recipe for Parmesan Crisps
- 1 cup shredded Parmesan cheese
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/2 teaspoon parsley, roughly chopped
- Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper cut to size or a silicone mat.
- Put all the ingredients into a bowl and stir everything together.
- Using a tablespoon measuring spoon, place scoops of the cheese mixture onto the prepared surface. Continue placing scoops of cheese on the pan allowing room for melting.
- Push all the stray pieces of cheese to its pile and press the cheese down to flatten it.
- Place pan in the oven and bake for 4 - 7 minutes, or until the cheese starts to set and get crispy.
- Carefully remove the pan from the oven and allow them to rest on the pan for a few minutes. Then remove with a spatula and allow to finish cooling on a plate.
They will spread a little while baking. Make sure you leave room so they don't melt together.
It's important to watch these carefully while in the oven. They can go from not ready to burnt really quickly.
Feel free to store any leftovers in the refrigerator for a couple of days. The texture changes slightly and they won't be as crispy, but the flavor is still good.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 168 Total Fat: 11g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 29mg Sodium: 679mg Carbohydrates: 2g Fiber: 0g Sugar: 0g Protein: 15g