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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!
Flavor Variations
- 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.
Storage Instructions
- 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!
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 400 degrees F (204 degrees C). Line a large baking sheet with parchment paper.
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Stir the cheeses together in a small bowl.
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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.
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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.)
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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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Readers Who Liked This Easy Recipe Also Made:
Recipe Notes
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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203 Comments
Gina Bosco
0I added chia seeds to mine they were delicious!
Barb B.
0It must be incredibly frustrating when people can’t read and follow directions and rate a recipe based on that. I can only think that people who used wax paper in the first place do not cook. I highly recommend these if you FOLLOW DIRECTIONS. These are a truly great addition to my Keto diet and they are awesome in cauliflower soup! Thanks for sharing these recipes.
Mary P
0On my, now I feel better, I did the exact same, thing, your right they were good in spite of eating some of the was paper, suggestion, I used a seasoning called, “Natures Seasonging, it’ s good on almost anything. It’s a nice mixture a bunch of seasoning. I did break down and got parchment paper. Mary
Lesley Economou
0Great recipe, Maya. Thank you. I love your site.
I live in Australia and the commercial, imported, parmesan crisps are exorbitant (even when bought at Costco – we have a few of these stores around) and too salty. Is it possible to add mozzarella cheese to the recipe? I have a ton of it. Of course, I realise the cheese would have to be quite dry, but would mozzarella work as one third of the recipe? I presume the taste would be a bit more bland.
Wholesome Yum M
0Hi Lesley, Yes, that would work fine as long as you are working with low moisture mozzarella. Let the crisps cool completely before removing from the baking sheet.
Erina
0Hello, just found your site and was thrilled. You are fulfilling my wish list! Let me explain: I’m just finishing my South Beach food plan, still have a few days to go but I’m proactively starting to look for some recipes to help me implement my “new lifestyle”. Look forward to continuing to try your thought-out and easy recipes. Thanks for doing the hard work to help all of us on our way!
Ann Reynolds
0Is there anything that can be added to remove the bitter aftertaste?
Wholesome Yum
0Hi Ann, I haven’t experienced an aftertaste with these crisps. Perhaps your seasoning needs to be fresher?
Jane Angus
0My crisps stuck to the wax paper – what a mission. They tasted delish but have to eat paper as well.
Wholesome Yum
0Hi Jane, the recipe calls for parchment paper, which is why your crisps may have stuck. Wax paper is not recommended for baking.
M.w Paper
0Mix it up , I made pepper jack, and did pickle. As long as you use a firm cheese, you can go wild. PS do not try no stick silicone sheets, stick to b parchment paper
Tara Poston
0This recipe is amazing. It’s so easy and quick which is a big thing for me when a crunch craving hits! 🙂 I love all of your recipes and I’ve been experimenting a lot more in the kitchen since my husband and I are really making an effort to cut out bad foods. Thanks for sharing!!
Cheryl Mierzejewski
0What exactly is the serving size per the calorie information?
Thanks
Maya | Wholesome Yum
0Hi Cheryl, The serving size is in the recipe notes right above the nutrition label.
Jacquie
0Tasty Tasty Tasty – what else can I say YUM
Linda
0Anxious to try these. How long will they stay fresh tasting? In other words, how long before serving them do I need to make them, hours, days?
Wholesome Yum
0Hi Linda, you can store them covered for a few days in the fridge. If they lose their crispness, just return them to the oven to reheat and cool again.
Linda
0Mine get soft after they cool, is there a way to keep them crispy? I let them cool on a paper towel to soak up the grease. Then they get soft.
Wholesome Yum
0Hi Linda, if you don’t eat them right away they will soften a bit. If that happens, you can return them to the oven to reheat and then cool again to crisp up. I would also recommend letting them cool longer on the pan first.
Shannon
0Yum! Thanks for sharing! I added 2 tsp. of Everything but the Bagel seasoning. I did not add the optional Italian seasoning. So good!
Traci
0I’m so glad I found this recipe! I had purchased some, and you’re right, I wasn’t impressed. These are DELICIOUS!!
Sandi
0I have two questions about the recipe. 1. Do you put the oven rack up high to bake these or middle rack?
2. how long do they store in the refrigerator?
Thanks!
Maya | Wholesome Yum
0Hi Sandi, Bake them on the middle rack. They will last about as long as your cheese normally would in the fridge, but sometimes they soften a bit, in which case you can re-bake them a little.
Lorraine Beechey
0So many great recipes on this site. Don’t know how I would manage without it. So detailed and easy to follow. Love it love it love it so thank you x
Sharon Girling
0Looking for Inspiration just started keto
Haley
0I’m just starting this diet, and I already love it. this site has helped me out so much. the cheese crisps came out perfect and tasted just like my favorite carb-filled snack–cheez its.
Lyla
0First time making cheese crisps and they turned out good. I was paranoid and watched them like a hawk. I used Trader Joe’s everything but seasoning on them!
Christina Sgrillo
0Best ever! So easy, made several batches of cheddar/parm at once. Also tried with a no salt garlic herb seasoning. Fantastic.
Sharon
0I just finished baking a batch of these…some plain Parmesan, some with cheddar, and some sprinkled with seasoning. Thank you! You are a life saver for me, as my doctor just put me on a strict Keto diet to get my diabetes under control. White cheddar cheese puffs were my weakness prior to the diet, and these chips totally satisfy that craving! Can’t wait to try the broccoli cheese soup!
Angela
0If you like wax paper and cheese chips then this PAPER recipe is for you!! If you don’t like eating paper don’t use wax paper!! Don’t make this!!!
Maya | Wholesome Yum
0Hi Angela, This recipe needs parchment paper, not wax paper. Wax paper is not meant for the oven, please don’t use it in the oven!
Paige
0Do you know why candles use wax? Because it melts wonderfully. On that same note, wax is not good to use in the oven. Why? Because it melts.
Try parchment next time.
NancyS
0A big hit at NYE party last night. I put a thin slice of jalepeño on half and smoked paprika on the rest. Made these before but this recipe SO much better. This will now be my go-to recipe for these!
Puckles
0Smoked paprika sounds incredible. great suggestion!
Mark Sullivan
0They sound easy and amazing, but I have a question I think wasn’t addressed: do they stand up to dipping like a chip, into salsa? I can’t wait to try them!
Maya | Wholesome Yum
0Hi Mark, Yes, they do! Here is my homemade salsa recipe.
Terry
0Have you tried making these on an unglazed pizza stone? It seems like a natural step. My cauliflower pizza crust worked much better when I lightly fried the cauliflower to remove moisture and then cooked the crust on parchment and a pre-heated stone.
Maya | Wholesome Yum
0Hi Terry, I haven’t but that’s a great idea! I do make all my pizzas (including cauliflower pizza crust!) on a preheated pizza stone.
Jamie
0I needed a last minute snack for the movies. This was so yummy and a great alternative to popcorn!!
Sheila Graves
0How do these store if I make them ahead of time? Thanks ! Some of my family is doing keto and I’m trying to have keto friendly appetizers at Christmas.
Maya | Wholesome Yum
0Hi Sheila, They store fine in the fridge, but do sometimes lose their crispness a bit. If that happens, you can reheat them and let them cool again to crisp up.
Susan Aubrey
0I baked the parmesan chips but they came out dry and crumbly help
Maya | Wholesome Yum
0Hi Susan, Do they look like the pictures? They are chips so it’s pretty normal for them to be dry…
Laurel
0I especially love your comment, and I quote… “it’s so quick and easy that you can make them when a craving hits and actually have the patience to wait for them.’ THIS IS TRUE. I love this quick and satisfying crisps! I have learned that the finer the shred of cheese, the better. Catch them at the perfect time, slip them onto paper towels and they are fab. Thanks so much!
Maya | Wholesome Yum
0I am so happy to hear that, Laurel! Thank you!
Pam
0I would like to know what is the best way to store the cheese crisp. Thank you
Maya | Wholesome Yum
0Hi Pam, In an airtight container in the fridge is best. They soften a bit over time, so you can return them to the oven to reheat and then cool again to crisp up.
Jessica
0The baked cheddar parmesan chips are AMAZING!
Maya | Wholesome Yum
0I am so happy you liked the crisps, Jessica! Please come back again soon! Have a nice day!
Betsy
0Thank you for the recipe! I used Rosemary instead of Italian Seasoing & dipped them in hot habanero salsa. Scrumptious!
Maya | Wholesome Yum
0Great tips, Betsy! Thank you!
Nedra
0What oven temperature for these cheese crisps?
Maya | Wholesome Yum
0Hi Nedra, It’s 400 degrees F. The instructions are on the recipe card above.
Rhea Stevens
0400 degrees for 6 to 8 min. Watch Carefully or they will burn! They r delicious
Sharon
0Love them! Question, should I refrigerate them after making and before eating? Hmmm. ? Thx!
Maya | Wholesome Yum
0Hi Sharon, They are ok on the counter in an airtight container for a day or two, and fridge after that.
Barbara Keyes
0Delicious and so easy to prepare. I just had a portion with my leek cauliflower soup which is also low carb.
Maya | Wholesome Yum
0Thank you, Barbara! That soup sounds delicious, too.
Judy Smith
0These came out perfect. I will make these often. I halved the recipe just to try it. Now I wish that I made the whole recipe!
Maya | Wholesome Yum
0I am happy you enjoyed them, Judy! It’s time to make more!
Bobbi
0These are so good, my husband and I love them. Thank you for the recipe!
Maya | Wholesome Yum
0Thank you so much, Bobbi!
Penny Jo Cesternino
0Thank you so much for this great snack! Delicious, easy, and quick!
Maya | Wholesome Yum
0I am so happy to hear that, Penny Jo!
Rhonda
0This is my quick go snack. I just made a batch now! So quick & easy. I Experimented and sprinkled a little garlic pepper on one batch. I can’t wait for them to cool so I can taste them. I just love this recipe.
Maya | Wholesome Yum
0Thank you, Rhonda! Garlic pepper on them sounds delicious, too.
Susie
0Hi Maya, what is the serving size. The nutrition panel isn’t specific. Cheers, love your site.
Maya | Wholesome Yum
0Hi Susie, the serving size is on the recipe card. One serving is 1/4 of the recipe or approximately six chips.
Renee Brooks
0These crisps really taste great but I was wondering where do I store them? If I put them in the refrigerator will they not lose their crispness? I guess I’ll find out but they taste awesome.
Maya | Wholesome Yum
0Thank you, Renee! They can last a few days in an airtight container on the counter, anything beyond that would be best to refrigerate. They do lose a little crispness over time but I think they are still good.
Lady G.
0Simple and very tasty snack will be making them again!
Maya | Wholesome Yum
0Thank you!
Monique
0How long will these keep for – in fridge or otherwise?
Maya | Wholesome Yum
0Hi Monique, You can keep them in the fridge for a while, but they do soften over time.
Vinita Lanning
0I have the grated Parmesan cheese on hand. Can I use it instead of the shredded?
Maya | Wholesome Yum
0Hi Vinita, Yes, I think grated should work, too.
Lila
0Making them right now.
Maya | Wholesome Yum
0Hope you love them!
Marilyn Paul
0I tried them, should they rest on paper towel for a bit? Seem really greasy.
Maya | Wholesome Yum
0Hi Marilyn, Yes, the last step says to let them drain on paper towels. You can also pat the tops lightly with a paper towel if you want to, after they cool a bit.
Subhasmita Panigrahi
0Cheese crackers are my absolute favorite. Great for snacking while on Keto.
Maya | Wholesome Yum
0Yes! I love snacking on these!
Lorene
0Have you ever added rosemary or chili peppers?
Maya | Wholesome Yum
0Hi Lorene, I haven’t tried that yet but I bet it would be delicious!
Amanda Gadelha
0Just a tip: when I bake these (only tried with just parmesan or Asiago), is to use a muffin pan, I use a mini. It’s easier and you get perfectly round and crispy cheese chips!
Maya | Wholesome Yum
0What a great idea! Thanks, Amanda!
Mary
0I love this idea but do you use parchment paper in the muffin cups?
Mary Jo
0Do they stick in the muffin cups?
Lois Bryan
0Thanks, Maya. Can’t wait to try them!!!
Maya | Wholesome Yum
0Hope you love them!