Parmesan Crisps

These parmesan crisps are so crispy and crunchy, you won't believe they are low carb! Made with just 1 ingredient, they take less than 5 minutes to make. Watch the video below to see how I make it in my kitchen!

Course Appetizer

Cuisine American

Prep Time 1

Cook Time 3

Total Time 4

Servings servings

Calories 49kcal

Author Arman Liew

Ingredients

1/2 cup parmesan cheese freshly grated

Instructions

Preheat the oven to 200C/400F. Line a large baking sheet with parchment paper.
Place heaping tablespoons of the shredded parmesan cheese onto the lined sheet and bake for 3-4 minutes, or until golden brown.
Remove the crisps from the oven and allow to cool on the sheet completely.

Video

Notes

TO STORE: Crisps can be stored at room temperature, in a sealed container. They will keep fresh for up to 2 weeks.

TO FREEZE: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months. Be sure there are no air pockets throughout, or else the crisps will soften.

Make them crispy again. If the chips lose their crunch over time, cook them at the lowest setting of your oven for 3-4 minutes to help them crisp up, but do not overcook them.

Microwave cook them. Place mounds of the cheese on a greased plate and microwave for 30-40 seconds, until set. Let them cool completely before removing them from the plate.

Nutrition