If you’re watching your carb intake like a hawk, are you craving chips as much as I am? Do you long for the days when you’d grab a handful or two of crunchy, salty chips while watching your favorite TV show? Good news. These crispy little beauties will have you forgetting you ever gave them up in the first place. They’re everything a chip could ever be and much more. You get the crunch, the salty goodness, AND the flavor of Parmesan cheese in one delicious bite.
Whoever came up with this “recipe” was nothing short of genius! Are you ready for it? Here it is: Spread a tablespoon of shredded Parmesan cheese on a parchment-lined baking sheet to form a circle. Bake 5 minutes. Cool. Yep – that’s it. ONE INGREDIENT. Since prep time is less than 5 minutes, I can make these with my eyes closed (well almost), and my family thinks I’m the genius.
I try to keep these on hand for appetizers or snacks, but whenever I go into the pantry, they seem to have magically disappeared, meaning I make a new batch at least once a week.
They’re delicious alone, or topped with guacamole, sour cream, salsa or your favorite cheese. Yes, cheese on cheese for me, please.
Before putting these in the oven, try topping with jalapeno slices, pepperoni, chopped rosemary, or fresh dill. Sprinkle on your favorite dried herb blend if you’re short on time. Wait, of course you’re short on time, So I’ll say it again: THEY TAKE 5 MINUTES TO MAKE. They’re a salty, crunchy addition to soups and salads, and a great substitute for carb-laden croutons.
Store leftovers in airtight container in fridge. They’re a far better value than pricey store-bought cheese crisps and I’m telling you, so much better tasting! Every now and then I’m tempted to throw a bag into my grocery cart – yes, I have my lazy moments – until I remember how bland bagged varieties taste and how quick these are to make at home.
Don’t take them out of the oven until they reach a golden brown. If you take them out too soon they stay chewy instead of crispy. In my oven, the perfect time works out to be 5 minutes. You may have to experiment a minute up or down, depending on your oven.
These crisps make fabulous nachos! After they’ve baked and cooled, layer on your favorite nacho toppings – taco meat, shredded chicken or pork, jalapenos, cheese, tomatoes, sour cream. Full of flavor and very low-carb, too!
I’m sure your family will love these crisps as much as the Robach family does!
One Ingredient Parmesan Cheese Crisps
Super quick and easy to make, these Keto cheese crisps satisfy flavor, crunch and salt cravings in one magnificent bite!
- 6 ounces grated Parmesan cheese (Kraft finely shredded Parmesan - big time saver)
- Line a cookie sheet with parchment paper.
Spread one tablespoon of Parmesan cheese onto paper and pat into a circle, keeping a thin layer. Leave about an inch between crisps.
In a 400 degree F oven, bake 5 minutes or until golden brown. Let the crisps cool in the pan.
Remove from parchment. Store in container with lid. Stays fresh for 1-2 weeks.
Yield: 24 crisps
Looks delicious. A little FYI I recently found out about… shredded cheese has some flour in it to keep from sticking. Shred your own if you don’t want the gluten or extra carbs they don’t tell you about.
Thanks, Denise. My husband is a food scientist, so I try my best to give out accurate info. Kraft shredded cheese is considered by industry standards to be gluten-free to the generally accepted 20 parts per million. You do make a good point – they may contain trace amounts. Freshly-shredded cheese is hard to beat! I use pre-shredded cheese as a time-saver. Thanks for visiting the site, Denise!
Hi,
Can you tell me how many are in a serving? I have bought these from the grocery store and they are so expensive! I’d much rather make them fresh. Great recipe.
Thanks!
Hi, Mei! Each serving is 4 crisps. Yes, the crisps are crazy expensive when you buy them, and they taste so much better when you make them yourself. They’re a snap to make. Thanks for visiting the site!
I will try this!
Hi, Mary! The great thing about these delicious crisps is that they have one ingredient – cheese – and take just a few minutes to prepare and bake. Hope you enjoy!
Love love love these! I was a potatoe chip fanatic before keto. I love the salt and crispness. This definitely relieves the chip cravings!
Hi, Ronnie! They are so easy to make it hardly feels like a recipe, but hey, we love these little chips, too! Much cheaper (and taste better) than the Parmesan crisps you can purchase. Thanks for your comments!