This easy Parmesan Crisps recipe is the perfect solution to your crunchy and savory snack cravings. Made with just 1 ingredient and ready in less than 10 minutes, these crunchy and cheesy crisps will quickly become a family favorite. Low carb, keto, and gluten-free.
Years ago we started picking up bags of the most delicious and crispy parmesan cheese crisps. They were SO good, and best of all? They had just 1 ingredient! We were sold!
But over time, I started to wonder if I could make my own at home for cheaper. The answer? Yes, absolutely yes! But not just cheaper – better too. Because of the cost savings of making something on my own, I could use an authentic parmigiano reggiano and get twice the flavor for half the cost.
But the absolute best of all? Now you can make it too. After multiple test rounds, I’m proud to bring to you this easy recipe for homemade parmesan crisps. I just know you’re going to love it as much as we do.
Reasons to Love This Recipe
- It requires just one ingredient – parmesan cheese!
- They are low-carb, keto, and gluten-free and have 0 carbs.
- Satisfies your craving for something crunchy and savory, with some added protein to boot.
- Way cheaper to make yourself at home than the store-bought version – and they taste better too!
What You Need
Ingredients
- Parmesan cheese: I’ve tested this recipe with pre-shredded parmesan cheese, shelf-stable grated parmesan cheese, and freshly grated Parmigiano Reggiano (the good stuff!). While pre-shredded cheese was okay, the shelf-stable stuff did not work at all (and didn’t taste great). The best option was freshly grated Parmigiano Reggiano using the small holes on your box grater.
Equipment
- 24-hole mini muffin tin: or several smaller mini muffin tins, OR a smaller mini muffin tin while working in batches. This gives a perfectly round shape.
- OR a rimmed baking sheet: If you don’t have a mini muffin tin you can use a rimmed baking sheet instead – just mound the cheese, leaving about 1-2″ of space in between each mound.
How to Make Parmesan Crisps (AKA Parmesan Chips)
Step one: Before you get started, make sure to preheat the oven to 400ºF (about 204ºC) and set aside either your mini muffin tin or rimmed baking sheet.
Step two: Finely shred your parmesan cheese using the small holes of your box grater until you have about 1/2 cup (which makes about 24 parmesan crisps).
Step three: Measure 1 teaspoon of the shredded parmesan cheese and place it into a single mini-muffin cup, spreading it out evenly with the back of the spoon. Repeat until all of the muffin cups are filled.
Step four: Bake in the preheated oven for 4-6 minutes, or until the cheese is well melted, bubbly, and the edges have begun to brown. 5 minutes was the sweet spot when testing the recipe several times in my home oven.
Step six: Remove the mini-muffin tin from the oven and allow for it to cool for about 5-10 minutes, or until the parmesan is no longer pliable and beginning to become crispy.
Draining on paper towels
Once the parmesan crisps have cooled slightly, carefully remove them using a fork or a knife and transfer them to a tray lined with 2-3 layers of paper towel to drain.
Once the crisps are completely cool and drained, you’re ready to serve!
No mini muffin pan? Use a sheet pan instead.
If you don’t have a mini muffin pan to get the perfectly round chip effect, no worries! You can actually use a sheet pan instead. I tested out this method with great success, and the parmesan cheese didn’t spread out too much, making for delicious results.
Just mound 1 teaspoon of finely shredded parmesan cheese on a non-stick (or parchment-lined) baking sheet, leaving about 1-2″ of space between each mound.
Then bake in the oven and cool as directed in the recipe. Easy peasy!
Storing Your Parmesan Crisps
So your savory and crispy parmesan chips are fully cooked, cooled, and ready to go. Now what? Well, if you didn’t plan on using them right away for a snack, they can easily be stored for later.
Add them to an airtight container (or plastic storage bag) and seal them tightly. Just make sure that they are 100% cooled to room temperature because any condensation in the bag or container will make them soggy.
You can store them on the countertop for about 1-2 days, or in the refrigerator for up to 1 week. They do get quite chewy when stored in the refrigerator, so just be aware of that. They can be re-crisped in the oven or air fryer if desired.
Re-crisping
Your parmesan crisps should maintain their texture for up to 12 hours, but they can start to lose it as they store for longer periods (especially in the fridge). The good news is that you can easily re-crisp your crackers.
To re-crisp:
- Oven: Bake in a 400ºF (204ºC) oven for 2-3 minutes, watching them closely
- Air Fryer: Add them to an air fryer that has been preheated to 375ºF (190ºC) and cook for 1-2 minutes.
- Then drain on paper towels briefly, serve and enjoy!
How much cheese should I use?
I tested this recipe with a varying amount of finely shredded parmesan cheese per “crisp”. My original goal was to make them thicker, yet crunchy, similar to the brand name “Whisps” parmesan crisps, which were the inspiration for this recipe.
I tested out using 2 teaspoons, 1 1/2 teaspoons, and 1 teaspoon per mini muffin cup, as well as longer baking times.
Less is More
Overall, even though the larger amount created thicker parmesan crisps, they were too chewy for our liking. The best option that we tested was 1 teaspoon in each mini muffin cup (or mounded on a baking sheet).
Although the smallest amount made for a thinner parmesan chip, it was delightfully crispy and full of flavor – even better than the store-bought brand! So ultimately, this is what we ended up going for once the recipe was fully tested. I think you’ll enjoy their crispy texture and big flavor.
Variations
Other cheeses: Feel free to experiment by substituting the parmesan cheese for your favorite aged cheeses. Romano, gruyere, and cheddar are some that I’m going to test out within the next few months. Just make sure to grate them using the small holes on your box grater.
A mix of cheeses: In store-bought versions, it’s not uncommon to see combinations of cheeses used to make cheese crisps. You can do the same with this recipe! Just substitute a portion of the parmesan cheese for another type of your choosing.
Larger batches: If you would like to, you could double, triple, or quadruple the recipe while working in batches. Just be sure to not make more than you can eat in about 2-7 days.
How to Serve Parmesan Crisps
You can use these homemade parmesan crisps anywhere you would use a cracker, croutons, OR parmesan cheese. They are a great low carb option a crunchy, savory snack. Here are a few suggestions:
- For dipping: Try your favorite dipping sauces like ranch, buffalo, or garlic parmesan.
- As a cracker: Top with cured meats, additional cheese, or creamy spreads.
- Crushed: If you want to add the perfect crunchy and cheesy touch to a homemade casserole, but would rather skip the breadcrumbs – go for crushed parmesan crisps instead!
- On top of salad: As a sort of crouton substitute, or just for their crunchy texture and additional protein.
- On soups: These are absolutely delicious when added to a cozy, warm bowl of soup. The soup starts to soak in and they become soft, yet with little crunchy bits and the results are just delicious.
- Snacking: OR you could do what we do about 90% of the time, which just is to eat them as is because they are so satisfying and delicious. Easy peasy!
Recipe FAQ’s
Whether homemade or store-bought, parmesan crips have just one ingredient: parmesan cheese! The cheese is simply melted into a round shape, then allowed to cool until crisp. Then they can be enjoyed as a satisfying savory and crunchy snack.
If you made your own parmesan crisps they should be able to be stored at room temperature for about 1-2 days, but if you want a longer storage it’s best to move them to the fridge. If you purchase commercial parmesan crisps, it’s often fine to leave them at room temperature since they have been adequately dehydrated.
Parmesan crisps can be eaten on their own as a snack, or they can be enjoyed just as you would a cracker. Get creative and try dipping them, crunching on top of casseroles, topping salads, and adding to soups.
More Low-Carb Recipes
- Air Fryer Pepperoni Chips
- One Pan Creamy Garlic Chicken
- Instant Pot Unstuffed Cabbage Rolls
- Creamy Red Pepper Chicken
- Air Fryer Roasted Almonds
Parmesan Crisps
Equipment
Instructions
- Preheat the oven to 400ºF and set out either a 24-hole non-stick mini muffin tin or a large-rimmed baking sheet lined with parchment.
- Measure 1 teaspoon of finely shredded parmesan cheese per hole in a mini muffin tin, or mound 1 teaspoon of cheese (evenly spaced) on a lined baking sheet.
- Once the oven has preheated, add the mini muffin tin or baking sheet to the oven.
- Cook for 4-6 minutes, or until the cheese is bubbly, melted, and brown. In tests, 5 minutes was the sweet spot.
- Remove the baking sheet from the oven and allow the parmesan crisps to cool in the pan for 5-10 minutes, or until they are no longer pliable.
- Line a plate or tray with 2-3 layers of paper towel, and gently transfer the parmesan crisps to the lined plate to drain.
- Once the parmesan crisps are completely cooled and drained they are ready to serve and enjoy.
These were really crispy and delicious. Way better than the store-bought ones, and cheaper too.
You have some of my new favorite recipes. I can’t wait to try this one tonight. I hope it’s as good as the rest I have tried.