Keto Parmesan Crisps With Italian Flavors – 4 Ingredients For An Easy Snack

If you seen cheese crisps before but have never made them you would be surprised how easy they are to make. These keto parmesan crisps are packed with Italian seasonings to give them even more flavor and I only used 4 ingredients. They only take 10 minutes and each large low carb chip has only 0.6g net carbs!

You might also like these low carb chicken cheese nachos!

I’m sure if you are a keto or low carb person, you’ve seen these easy cheese crisps on Pinterest or elsewhere. They are basically baked cheese. You can use various types of cheese but parmesan seems to be the most popular.

So the other day I was in the mood for a salty, crispy snack and added some Italian seasoning, sun dried tomatoes and garlic to parmesan cheese for even more flavor for these cheese chips. They are so yummy! So if you like crusty brown cheese on pizza you are going to love these keto parmesan crisps with Italian flavors.

These are large chips and each has only 0.6g net carbs!

4 Ingredients I Used For These Keto Crisps

The ingredients I use for these parmesan crisps are parmesan cheese (of course), garlic, Italian seasonings and sun dried tomatoes. You can find these in most grocery stories though my beloved Aldi does not have sun dried tomatoes but most grocery stores do. By the way my husband makes his own sun dried tomatoes. 

You can buy most of these things from my Amazon shop too if you are interested. 

Let’s Make Some Keto Parmesan Crisps

For this recipe I used a block of parmesan cheese because that is what is going to work best for cheese crisps. Do not use pre-grated cheese as it might not work as well.

 In a food processor add the garlic (if using whole cloves) and sun dried tomatoes and pulse until both are minced.

Cut the block of cheese into chunks and then add it into the food processor along with the Italian seasonings. Pulse until the cheese is finely chopped and everything is mixed.

Cover a cookie sheet with parchment paper and silicone mats. Using a cookie scoop make mounds on a the mats. By the way I made rather large chips but you can make smaller ones if you wish. 

Let them bake for 8-12 minutes in a 350°F oven. If you make smaller ones it might take less time. Just make sure they are browned and crispy before you take them out of the oven.

Note that these keto parmesan crisps should be crunchy when they come out of the oven. If you let them sit over night they will become more chewy than crispy. That didn’t bother me because I only had a few left and they still tasted great. I just wanted to let you know about that though.

Recipe Tips & Notes

• Note that these will be most crispy right after they have backed. They will get chewier the longer they sit out. So I prefer to make them in smaller batches so that we eat them right away.
• Please use a block of parmesan cheese and not pre-grated which has fillers and preservatives. The block of cheese will work better.
• You can hand grate the cheese and mince the garlic tomatoes by hand if you don’t want to dirty a food processor.
• This recipe made 12 large chips. You can make smaller ones, just check them at 8 minutes to make sure they don’t burn.
• Store in an air tight container.

Well next time you are craving salty crunchy chips or even pizza, try these easy Italian flavored keto paremesan crisps. They are so tasty you will make them again and again.

The nutritional information for 1 large crisp is:

40 cals / 2.5g fat / 0.7g carbs / 0.1g fiber / 3g protein = 0.6g net carbs

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Italian Keto Parmesan Crisps

Yield: 12

Prep Time: 2 minutes

Cook Time: 8 minutes

Total Time: 10 minutes

If you seen cheese crisps before but have never made them you would be surprised how easy they are to make. These keto parmesan crisps are packed with Italian seasonings to give them even more flavor and I only used 4 ingredients. They only take 10 minutes and each large low carb chip has only 0.6g net carbs!

Print

Ingredients

• 4 oz parmesan cheese, cut into large chunks
• 2 cloves of garlic or 1 teaspoon crushed garlic
• ½ teaspoon Italian spices
• 2 teaspoons sundried tomatoes, minced

Instructions

1. Preheat oven to 350°F
2. Add the sundried tomatoes and garlic to a food processor and pulse until minced.
3. Add the blocks of parmesan cheese and Italian seasonings and pulse until everything is finely chopped and minced.
4. Use a cookie scoop and make mounds of the mixture on a parchment paper or silicone mat covered cookie sheet.
5. Bake for 8-12 minutes until the cheese is browned and crispy.
6. Eat right away as they loose their crispness the longer they are out.
7. This batch made 12 large chips. If you make smaller ones they may take less time to cook.

Notes

The nutritional information for 1 large crisp is:

40 cals / 2.5g fat / 0.7g carbs / 0.1g fiber / 3g protein = 0.6g net carbs

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  AmazonBasics Silicone, Non-Stick, Food Safe Baking Mat - Pack of 2
• 
  Frontier Pizza Seasoning, 1.04-Ounce Bottle
• 
  Cento Sun Dried Tomatoes, 10 Ounce
• 
  Spice World, ORGANIC GARLIC - LARGE Container - 32 OZ

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 40