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I was craving something crunchy today – without giving up on my New Year’s resolutions. This baked cheddar parmesan crisps recipe saved me, so of course I had to share!
New Year’s resolutions may be a little cliche, but the fact is that they motivate many of us to make positive changes in our lives. And if that’s what it takes, I say, why not?
This year, my resolution has been to stop eating at the computer. Even though I’ve been eating low carb for years, snacking in front of the screen is something I’ve struggled with. And even if those are healthy, low carb snacks, it can be a problem.
It has been a couple weeks now since I cut out snacking at my computer, and I feel a lot better already. I’ve even lost a little weight. Yay!
Still, I have to admit that I was starting to miss my low carb snacks – even though I don’t plan to eat them at the computer anymore. Especially crunchy snacks.
These parmesan and cheddar cheese chips have been the perfect low carb snack solution. You need just three ingredients, which you probably already have. And, it takes just a few minutes.
If you like cheesy recipes as much as I do, you should also check out this easy broccoli cheese soup. It’s one of my favorite lunch recipes! I digress.
What are Parmesan Crisps?
You’ve probably heard of baked parmesan crisps before. They are basically low carb cheese chips made just with parmesan cheese.
Yes, when you cook little heaps of parmesan in the oven, they turn into these amazing, crispy cheese chips! I have no idea who originally came up with the basic recipe for parmesan crisps, but the idea is genius.
In recent years, keto cheese chips have even become commercially available. This is great as a grab-and-go option, but so far they seem pretty expensive.
Now, it’s up to you to decide if that’s worth it or not. There’s something to be said for convenience, for sure.
But when it’s so eays to make your own keto cheese chips, why not give it a try? I’ll show you how to make parmesan crisps even better…
Cheddar Cheese Chips vs. Parmesan Crisps
The most common types of cheeses used to make cheese chips are cheddar and parmesan. I’m pretty sure that it would actually work with any hard cheese, as long as it’s low in moisture.
These two main varieties do yield slightly different cheese chips. Low carb parmesan crisps are more light and definitely the crispiest. They are probably the most foolproof cheese to make low carb cheese chips with, because they basically always come out crispy.
Parmesan chips also come out saltier, even without adding any additional salt. This isn’t too surprising, since parmesan is naturally very salty to begin with.
Cheddar cheese chips are just slightly more challenging, because you have to get the timing just right. If you don’t cook them enough, they will be soft and pliable. They’ll still have a yummy cheddar flavor, but will not be crispy like chips.
On the other hand, if you cook cheddar cheese chips for too long, they will burn easily. It’s just a little more difficult to make the cheddar ones crisp without burning them.
So which is better? Personally, my favorite kind of keto cheese chips are a combination of cheddar and parmesan together! You get the flavors of both and they are easier to make perfectly crispy.
Ways To Use Low Carb Keto Cheese Chips
There are lots of ways to use baked cheese chips. You can do almost anything with them that you would do with “regular” chips!
Along with low carb tortilla chips and zucchini chips, these parmesan cheddar crisps are the solution for all the dipping, all the topping, and all the crunchy, salty snacking you’ve been missing. You’re going to love them. They’re awesome for everything from spinach artichoke dip to crab dip to salsa… almost just as much as munching on them all on their own.
Another perfect use for cheese crisps is crumbling them into salads. Seriously, if you haven’t tried a salad with parmesan crisps, you’re missing out! Since they are super crunchy, they make the perfect stand-in for croutons.
How To Make Parmesan Crisps (Even Better)
Are you convinced yet? Ready to learn how to make parmesan crisps (with cheddar in them, too)?
It’s super easy. In fact, it’s so quick and easy that you can make them when a craving hits and actually have the patience to wait for them. 😉
You just need two ingredients to make this parmesan and cheddar cheese crisps recipe. They are – yep, you guessed it – cheddar and parmesan!
There’s also a third optional ingredient, which is Italian seasoning. I highly recommend it and it goes with almost anything! Feel free to switch it up with any seasonings you have, though. I also love using this homemade gluten-free taco seasoning!
As far as the process of how to make parmesan crisps, it doesn’t get any easier. Mix the cheeses together and make little piles on a parchment lined baking sheet. Sprinkle with seasoning, then bake in the oven for literally a few minutes.
What about the most important part – how to make cheese chips crispy? The key is the size of the piles you make, and the amount of time in the oven.
Keep your piles of cheese fairly small, and don’t layer them too thick. You want the cheese to spread into a very thin layer as it bakes in the oven, which will make it crispy.
Make sure you leave enough space between the piles for them to spread, otherwise you’ll end up with a sheet of cheese! That’s still perfectly edible, but individual chips are better for most purposes.
The time in the oven will vary depending on your particular oven, and more importantly the size and thickness of your cheese piles. The parmesan cheddar cheese chips are done when the edges are a little browned – this is the key to watch for!
Watch closely, because they will go from “not yet” to burned very fast! Like cheddar chips, they’ll be too soft if you take them out too soon, but burned if you wait too long. Fortunately, they are still more foolproof in this regard than pure cheddar chips.
It really is worth it to get these keto cheese chips just right. And since they are so quick to make, they just might become your go-to recipe for a crispy, salty keto snack.
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Baked Cheddar Parmesan Crisps Recipe
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Click on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 400 degrees F (204 degrees C). Line a large baking sheet with parchment paper.
- Stir the cheeses together in a small bowl.
Place uniform tablespoon-sized heaps of the shredded cheeses onto the baking sheet, 2 in (5 cm) apart. (They will spread, so make sure to leave enough room.) Sprinkle with Italian seasoning, if using.
Place in the oven for 6-8 minutes, until the edges start to brown. (Watch them carefully, as they go from done to burned fast.)
- Allow the cheese chips to cool slightly in the pan, then transfer them to paper towels to drain and get crispy.
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This cheese chips recipe combines both cheddar and parmesan. If you prefer just one of them, just double that one and leave out the other!
Serving size: 1/4 of entire recipe, or ~6 chips
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Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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