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Whether you’re looking for baked keto cheese crisps or simply a cheesy, crunchy snack, these cheddar parmesan crisps are a savory, chip-like snack that’s also naturally healthy, gluten-free, low carb, and keto diet friendly. You can make these cheese chips with cheddar, parmesan, or other cheeses, and I’ll explain the pros and cons of each, plus tons of variations and ideas to make them your own. You’ve got so many options!
What Are Cheese Chips?
When you cook little heaps of cheese in the oven, they turn into these amazing, crispy baked cheese chips (a.k.a. keto cheese crisps). They are crunchy, cheesy, and very simple to make. And just like homemade pork rinds and fruit leather, they only take a few ingredients to create a mouthwatering snack.
What Are Parmesan Crisps?
Parmesan cheese crisps are a type of cheese chips, made with parmesan cheese.
In recent years, the parmesan variety in particular has become widely available at stores. They can be a little pricy, though. And since it’s so easy to make your own keto cheese chips, why not give it a try? I’ll show you how to make parmesan crisps, plus 10 (!!) variations of other cheese chips.
Why You’ll Love This Cheese Crisps Recipe
- Cheesy, savory flavor
- Crunchy, crispy texture
- Just one ingredient (plus options for different flavors)
- Made in less than 15 minutes
- Naturally low in carbohydrates, keto, and healthy snack
Ingredients You’ll Need
This section explains how to choose the best ingredients for cheese crisps, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
The only ingredient you really need to make cheese chips is… cheese! The most common types of cheeses used are cheddar and parmesan, but this cheese crisp recipe actually works with all hard or semi-hard cheeses:
- Parmesan – Low carb parmesan crisps are more light and definitely the crispiest texture. 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 than those made with many other cheeses, even without adding any additional salt.
- Cheddar – 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 (not crispy), but if you cook them for too long, they will burn easily. It’s just a little more difficult to make the cheddar ones crisp without burning them, but it is doable.
- Mozzarella – Mozzarella cheese will be similar to cheddar, but less crunchy, since mozzarella has more moisture. If you choose to use this cheese, be sure it’s low-moisture part-skim mozzarella, not the fresh variety, which has even more water content and won’t crisp up.
- Pepper Jack – A little bit different flavor with a bit of heat. It’s a great option when you want to mix things up a bit.
- Swiss – The swiss gives a distinct flavor and would be great with everything bagel seasoning.
- Colby – Mild and creamy, colby jack cheese is great for dipping, as it’s not as flavorful as some of the other options.
Get more ideas for cheeses to use in my full keto cheese list!
- Plain Parmesan Crisps – If you love parmesan, you’ll love this plain version. You can also add any of the seasonings listed below to it.
- Plain Cheddar Chips – You can definitely make plain cheddar chips too. Be sure to watch them closely when cooking as they go from done to burnt in a hurry.
- Italian – This is the version on the recipe card below! It includes a blend of cheddar and parmesan, plus Italian seasoning blend.
- Everything Seasoning – Use mozzarella or parmesan cheese and sprinkle with everything bagel seasoning.
- Cool Ranch – Sprinkle cheese piles (I like Parmesan or cheddar) with powdered ranch seasoning.
- Salt & Vinegar – Use parmesan cheese and sprinkle with salt and vinegar seasoning.
- Sour Cream & Onion – Use a mozzarella or parmesan cheese with a sprinkle of sour cream and onion popcorn seasoning.
- Spicy Jalapeno – Use pepper jack for extra spicy or cheddar for a milder heat. Top cheese pile with a thin slice of jalapeno.
- Chili Lime – Use cheddar cheese with a sprinkle of chili powder and lime zest.
- Mexican – Make the cheese crisps using a Mexican cheese blend and swap out the Italian seasoning with taco seasoning.
How To Make Cheese Crisps At Home
This section shows how to make parmesan crisps, cheddar chips, or any other kind of cheese chip you want! The process is the same for all of them. For full instructions, see the recipe card below.
- Prep. Preheat oven and line a large baking sheet with parchment paper. (A silicone mat also works fine.)
- Mix cheese. If you’re using multiple cheeses, stir them together in a small bowl.
- Form piles. Place tablespoon-sized heaps of the shredded cheeses (think 2-inch circles) onto the parchment lined baking sheet and sprinkle with seasonings of your choice.
- Bake. Place cheese crisps in the oven until the edges start to brown. Watch closely, as they go from done to burnt quickly.
- Cool. Let the chips cool in the pan until they are no longer gooey, then use a thin spatula to transfer to a paper towel or cooling rack to crisp up.
How To Make Cheese Chips Crispy?
The keys to crispy baked cheese crisps are:
- Size of the piles – 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.
- Spacing – 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. Plus, the edges get the most crispy, so it’s better to have separate chips so that you have more edges.
- Oven time – The time in the oven will vary depending on your particular oven, and more importantly the size and thickness of your cheese piles. If you don’t bake them for long enough, your chips will be chewy instead of crispy (this is less of an issue with parmesan crisps, which get crunchy easily, and more so with other cheeses).
- Browning – The parmesan cheddar cheese chips are done when the edges are a little browned. This is the doneness indicator to watch for.
- Watch closely – They will go from “not yet” to burned very fast! Chips made with semi-hard cheeses, like cheddar chips, are prone to be too soft if you take them out too soon, but burned if you wait too long. Parmesan crisps are a bit more foolproof, since parmesan is a harder cheese than cheddar.
- Store: Keep low carb cheese crisps in an airtight container in the fridge for up to one week.
- Freeze: You can also freeze them in an airtight container for up to 6 months.
- Crisp up again if needed: If your chips lose their crispness, you can bake them again, just until cheese melts, and then remove from oven and let them cool to crisp up.
What To Serve With Cheddar And Parmesan Crisps
There are lots of ways to use baked cheese chips. You can do almost anything with them that you would do with “regular” chips:
- Dipping – 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. They’re awesome for everything from spinach artichoke dip and crab dip to salsa and guac… almost just as much as munching on them all on their own.
- Topping – Top ’em with whatever you like to make nachos! Try this keto nacho recipe to start.
- Soups – Serve the chips on the side for something crunchy, or melt them over the top of your soup. Try cheddar chips with taco soup or parmesan crisps with creamy mushroom soup.
- Salads – Crumble your cheese chips into salads, such as a Caesar salad or spinach bacon salad. 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.
More Cheesy Low Carb Recipes
If you like this baked cheese crisps recipe, you might also like some of these other low carb cheesy recipes:
Tools To Make Baked Cheese Crisps
- Baking Sheet – These are the best baking sheets, I have them in every size.
- Glass Storage Container – Store the keto baked cheese crisps in an airtight container.
Baked Cheddar Parmesan Crisps Recipe
Baked Cheese Crisps (Plain + 10 Easy Flavors!)
This quick & easy cheese crisps recipe will show you the basic method for making crunchy cheese chips, plus 10 simple seasoning combinations!
Recipe VideoTap on the image below to watch the video.
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Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Tap 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.
Last Step: Leave A Rating!
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Serving size: 1/4 of entire recipe, or ~6 chips
- 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!
- See the post above for 10 easy flavor variations.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
Hi Maya – I love all the recipes so much ,has changed my eating and habits for good! I have purchased your keto cookbook, love it. I found looking on the internet is also very good too. Just know, I am a follower.
Could this work with comte or gruyere, both of which are semi-hard?
Wholesome Yum D0
Hi Johnny, Cheese crisp recipe actually works with all hard or semi-hard cheeses.
How long will these keep?
Wholesome Yum D0
Hi Michelle, you can keep the cheese crisps in an airtight container in the fridge for up to one week.
Tried these with Italian seasoning, parm & cheddar mixture. They would be great with a veggie dip or marinara. I would also suggest having these with a slice of pepperoni on top or cold shrimp.
Thinking these as an addition to soups or salads. You could also add sesame seeds to the chips.
Hi, I have been making these for quite a while now. I just experimented with putting the cheese in a nonstick muffin pan. They turn out beautifully and uniform in shape! With 2 12 cup pans I can make 24 pieces at a time. It takes no time at all to make a few dozen. I would like to know if anyone has tried freezing them and if they stay crisp once thawed.?
Would these be able to cook just fine in a mini dash skillet? I love whisps and really would love to make these. I’m just worried I’ll burn them lol
Wholesome Yum D0
Hi Angie, I haven’t tried this recipe in the Dash but please let me know if you try it out!
I’m assuming it’s best to use freshly grated parmesan from a block instead of the pre-grated stuff in the plastic jar?
Wholesome Yum D0
Hi Karin, Yes the best parm is grated from the block.
These chips look like a nice snack that is crunchy and tasty and like something everyone will enjoy. Thanks
I love this so much! It is definitely going to be one of my new go-to recipes 🙂
I made these for my Caesar salad. They turned out so pretty and tasty. So much better than croutons!
This recipe is so easy to make and so impressive for entertaining!
I didn’t know making parmesan crisps was this easy. I’m going to try making them this coming week, my family is going to love them.
I love parmesan crisps with soups especially! These are so good and addictive!
Me and my husband can’t wait to try this as we both have cholesterol and I am a diabetic.
Will make again. Easy, Delicious, Cooked 9 minutes did not use any seasoning. Recommend!
This is such a great snack! I absolutely love your flavor options for this easy recipe! Salt and vinegar are calling my name!
Ok these are dangerously addicting! So perfect to add on top of soups or salads!
Parmesan cheese crisps are a snack I just can’t say no to! So crisp and cheesy and incredibly addictive! Loved the combination with cheddar in your recipe. I made them for friends and they disappeared off the plate in record time!
You had me at cheddar and parmesan! I made these crisps to serve during family movie night. The problem is I made them hours before dinner and by movie time I had eaten them all my myself.
Amy L Huntley0
These are so cheesy. I love adding them to a yummy salad and pasta recipe!
These are the perfect snack!! Crisp & cheesy, just what I love!! So easy to make, too!
Such a great topping for a salad! So quick and easy to make.
So quick and delicious! I love the flavour of these, a perfect snack!
I’ve seen the bagged version of crisps in the store but didn’t like the added ingredients so I love this recipe so I can make my own at home and know what’s in them.
Oh, these crisps are delicious!! My favorite snack at the moment!!
These were AMAZING! So flavorful with the perfect crunchy and crisp texture. They were the perfect snack and I loved adding them to salads too. Yum!
Cheese crisps are so easy to make!
These are fantastic! What an easy delicious snack. They didn’t last very long at our house, though. I”m gonna have to hide a few from the next batch. lol
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