Forget the chocolate, I am a salt-craving machine when I’m dieting. The struggle is so real. When you want chips but you’re trying to eat healthily, it’s cheese crisps to the rescue. This is no secret recipe, it was popular before keto and now it’s exploded onto the snack scene. Great on the go and easy to make, this is a Parmesan crisp recipe (really more a technique) I’ve used for years.
- You can use these as salad garnishes, appetizers, snacks, or sides. They are gorgeous alongside charcuterie, canapes, and crudites.
- They make a beautiful garnish, and you can do designs if you like. They’re quite sturdy.
- Crisps are delicious crumbled anywhere you’d use bread crumbs (just put them on after, not before, baking the dish.
- If you love these but want snacks on the fly – Cello Whisps are the same product in a package. They are way far more expensive than making your own, but I do grab them for lunch sometimes when I’m out and about.
- You can make these with pretty much any dry-ish cheese. I’ve tried pepper jack, asiago, Cheddar, Romano, Gruyere, and Parmesan. Parmigiano Reggiano is the solid leader, producing complex flavors none of the others can match, but all of them are yummy. (In the photo batch, Parmesan got mixed with Cheddar a bit when I used the shredder on my KitchenAid.)
- If you use a cheese like Cheddar, expect some oil on the liner. I like to place those on a paper towel for a bit once they are cool to absorb some of the oily taste.
- 7 minutes is the sweet spot for me, some people like to dry and brown a bit but I think going past 7 makes it taste a bit burned.
- You can add herbs and seasonings if you like prior to baking, just be sure they are mixed into the cheese.
- Shred the cheese thinly, and spread it thin, as well, if you want crisp. If you want chewy, spread it thicker.
- You can get the same effect on a griddle, but it takes much more patience and attention.
Keto Cheese Crisps
- 2 cups shredded cheese
- Preheat oven to 400F.
- Spread cheese as shown onto lined baking sheet.
- Bake for 7 minutes. Cool on paper, on cooling rack.
- Cool completely before serving, store in airtight container.