5.0 from 6 votes
Parmesan Cheese Crisps Recipe (Oven or Skillet)
Our Parmesan Cheese Crisps recipe is exactly what your low-carb snacking game has been missing! Better and more affordable than store-bought, this recipe has two easy methods: the traditional oven-baked route or a slightly faster skillet one.
Prep Time
3 mins
Cook Time
3 mins
Cooling Time:
5 mins
Total Time
15 mins
Servings: 8 servings
Calories: 26 kcal
Course:
Appetizer , Condiments
Cuisine:
Italian , American
Ingredients
- ½ cup Grated Parmesan cheese*
Instructions
To Bake in the Oven:
- Preheat oven to 400 degrees.
- Line a large baking sheet with parchment paper. Add 1 tablespoon scoops of Parmesan cheese, evenly spaced, and at least 1 inch apart. Using the back of a spatula, flatten the rounds until they are each about 2-3 inches in width and no more than ⅛-¼ inch thick.
- Bake in the preheated oven for 4-6 minutes, or until golden brown. Remove from the pan and place on a plate to cool and continue hardening for 5 minutes.
Cup of Yum
To Make in a Skillet:
- Place a large non-stick skillet over medium heat. Once warm, add 1 tablespoon scoops of Parmesan cheese, evenly spaced, and at least 1 inch apart. Using the back of a spatula, flatten the rounds until they are each about 2-3 inches in width and no more than ⅛-¼ inch thick.
- Cook for 4-5 minutes, or until the edges begin to turn golden. Flip each crisp over and continue cooking for another 1-2 minutes.
- Remove the crisps from the skillet and place on a plate to cool and continue hardening for 5 minutes.
Notes
- Prep-Ahead Instructions:
- You can make these up to a day early, or simply grate the cheese and store in the fridge until you're ready to bake.
- Storage Directions:
- The best way to store Parmesan crisps is in an airtight container in the refrigerator for up to 3 to 4 days. To make them last longer, freeze them between pieces of wax paper so they don't stick. They'll last for up to 3 to 4 months in the freezer.
- Recipe Tips:
- Make sure the Parmesan cheese does not have an anti-caking agent in it, such as cellulose.
- Pay attention. Be sure to add the correct amount of cheese to each pile.
- Nice and thin. Spread the cheese to no more than ¼ inch thick so they cook evenly and crispy.
- Let it rest. After cooking, the crisps will continue spread and harden.
- Pure and simple. Avoid cheeses with anti-caking agents for the best results.
- Give them space. Keep them undisturbed and don't press them together.
Nutrition Information
Calories
26kcal
(1%)
Carbohydrates
1g
(0%)
Protein
2g
(4%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.4g
Cholesterol
5mg
(2%)
Sodium
109mg
(5%)
Potassium
12mg
(0%)
Sugar
0.01g
(0%)
Vitamin A
54IU
(1%)
Calcium
55mg
(6%)
Iron
0.03mg
(0%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 26
% Daily Value*
| Calories | 26kcal | 1% |
| Carbohydrates | 1g | 0% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.4g | 2% |
| Cholesterol | 5mg | 2% |
| Sodium | 109mg | 5% |
| Potassium | 12mg | 0% |
| Sugar | 0.01g | 0% |
| Vitamin A | 54IU | 1% |
| Calcium | 55mg | 6% |
| Iron | 0.03mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.