Parmesan Crisps
One main ingredient, ten minutes, and you have lacy, shatteringly crisp cheese wafers that stand in for crackers and chips.
Nutrition per serving
3 crisps- Net carbs
- 0.7g
- Calories
- 79kcal
- Protein
- 7.2g
- Fat
- 5g
- Total carbs
- 0.8 g
- Fiber
- 0.1 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Jalapeño cheddar: Sharp cheddar crisps with a ring of fresh jalapeño baked into each one — chewier in the middle, crunchy at the edges, with a gentle kick.
- Make 12 mounds of cheddar (about 1½ tablespoons each) and press a jalapeño ring into the top of each.
- Bake at 400°F (200°C) for 7–9 minutes, until the edges are deep golden and the bubbling has slowed. Cheddar releases more fat than Parmesan, so blot the crisps on paper towels while they firm up.
Pepperoni pizza: A few pieces of pepperoni baked onto each Italian-seasoned crisp, for a crunchy pizza-flavored snack to dunk in warm marinara.
- Top each cheese round with 3–4 pieces of mini pepperoni before baking, and add about 1 minute to the bake, until the pepperoni edges curl.
- Serve with warm no-sugar marinara for dipping.
- Also add
- Also add
Estimated cost $2.88 for 4 servings ($0.72 each) · how we estimate
Instructions
-
Heat the oven to 400°F (200°C) and line a baking sheet with parchment or a silicone mat.
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Drop heaping tablespoons of cheese onto the sheet about 2 inches (5 cm) apart — you should get 12 mounds. Pat each into a thin, even round about 2½ inches (6 cm) across, then sprinkle lightly with Italian seasoning and pepper.
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Bake 5–7 minutes, until the crisps look lacy, the bubbling has mostly slowed and the edges are pale golden. Take them out a touch early rather than late — they go from golden to bitter quickly.
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Let cool on the sheet for 5 minutes until firm, then lift off with a thin spatula and cool completely on a rack. They crisp further as they cool.
Tips for success
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Grate the cheese yourself: canned, powdery Parmesan contains anti-caking agents and won’t melt into a lacy crisp. - While still warm and pliable, drape the crisps over a rolling pin for “taco shells” or press into a mini muffin tin to make little cups.
- Crumble over Caesar salad in place of croutons, or use as scoops for guacamole.
Nice to have, not needed
- A dusting of smoked paprika or everything-bagel seasoning before baking is a nice twist — plain crisps are just as good.
Storage & meal prepMeal-prep friendly
- Keeps 3 days in the fridge
- Doesn’t freeze well
Reheat: Eat at room temperature; if they soften, re-crisp 2 minutes at 300°F (150°C).
Prep tip: Store them airtight at room temperature with a paper towel in the container rather than in the fridge, where they pick up moisture and soften.
Store airtight at room temperature up to 3 days. If they soften, re-crisp in a 300°F (150°C) oven for 2 minutes.
Variations
2 variations, each with its own ingredients and macrosJalapeño cheddar
SwapSharp cheddar crisps with a ring of fresh jalapeño baked into each one — chewier in the middle, crunchy at the edges, with a gentle kick.
- finely grated Parmesan → shredded sharp cheddar
- + 2 jalapeños
1.3 g net · 116 kcal · 6.5 g protein · 9.4 g fat · ≈$0.42 per serving (+0.6 g net carbs vs the original)
Pepperoni pizza
FlavorA few pieces of pepperoni baked onto each Italian-seasoned crisp, for a crunchy pizza-flavored snack to dunk in warm marinara.
- + 1 oz mini pepperoni (or regular slices, quartered)
0.8 g net · 114 kcal · 8.5 g protein · 8.2 g fat · ≈$0.86 per serving (+0.1 g net carbs vs the original)
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