Parmesan crisps with herbs are my new, low-carb, keto, must-have, go-to snack. (Printable recipe at end of post.)
Parmesan crisps with herbs
These homemade Parmesan crisps with herbs (the herbs are optional, by the way) are my new favorite snack. Easy to make, delicious, and low-carb. I haven’t cut carbs entirely and gone fully on a keto diet, but I am reducing my intake. When you’re a compulsive snacker, like I am, the hunt for low-carb snacks is ever-present. And important for happiness.
tips on making Parmesan crisps
You can modify these cheese “crackers” to your own tastes. Here I use a mixture of Parmesan and cheddar. If you prefer only Parmesan, omit the cheddar cheese and add additional Parmesan.
Parmesan is a dry, hard cheese, so it works well. I add a bit of cheddar cheese, but only enough to add flavor, not too much more moisture. Freshly shredded cheese is best. I shred my own cheddar, but the deli department of my supermarkets sells freshly-shredded Parmesan, so I saved some time there.
Avoid piling the cheese like a mountain, or the edges will crisp long before the centers. Keep your cheese piles even and pretty flat. Watch the cheese in the oven so you can pull the crisps out right when they are perfectly, well, crispy.
Skip the pepper, if you like, or add other seasonings, such as red pepper flakes or garlic powder. Because Parmesan tastes pretty salty, I do NOT add additional salt. You may also use any herb that you like. While I use sage here, basil or oregano would also be fantastic. By the way, I snip my herbs quickly with these herb scissors.
I store my Parmesan crisps in a large ziploc bag at room temperature. If they lose a little crispness, I place a few on a piece of parchment paper and toast them just a bit in a toaster oven.
other snack ideas
Parmesan crisps recipe
- 2 cups freshly shredded Parmesan
- 1 cup freshly shredded cheddar cheese
- 1/4 cup chopped herbs (sage used here)
- lemon black pepper OR black pepper
Preheat oven to 425 degrees F. Line baking trays with parchment paper (Silpat also works). In a bowl, combine the cheeses and herbs. Drop a tablespoon-size of the cheese mixture on the tray. Pat down so the cheese is evenly spread and not too thick. Fill the tray, with the cheeses about half an inch apart. Shake pepper over each cheese pile generously. Bake for 5 to 7 minutes OR just until the entire cheese pile crisps and browns. Makes 24 crisps.
Serve as-is for a low-carb, keto snack, or serve with dip such as guacamole for an appetizer.