One of our favorite go-to, quick to whip up keto snacks are these Parmesan Crisps! We like to have a container filled with them in our fridge in case we are feeling snacky, but don’t want the guilt. At only 1.5 net carbs for four crisps you really can’t beat that. Personally, I like to dip them in sour cream or guacamole to give me the real chip feel. I dare you to give it a try!
Low Carb Chips
The one thing I miss the most on my ketogenic journey is chips. Salty, oily, crispy and flavorful bites of heaven. But, these Parmesan crisps bring me back to the days of eating chips at every lunch. Yes, we’ve tried flax seed crackers, pork rinds and even veggies as chip replacements, but these Parmesan crisps are by far the best! They taste even better after they sit out over night. You can leave them on the counter or store them in the fridge and they will crisp up even further.
Cheese Crisps with Jalapeno
We like to toss a jalapeno in the middle for some spice, but you can opt to leave it out or even get a little wild and toss on a pepperoni. The best part about adding something additional to the cheese is that whatever you use will give off extra flavor! When the Parmesan bakes up the jalapeno spice and flavor spreads throughout the entire crisp.
Parmesan Crisps
We want you to know these crisps are your chance to get a little wild. Throw on some crazy cheeses like blue or gouda – don’t be scared! If you are a cheese lover you should also give our Zucchini Fries and Easy buffalo Chicken Dip a try. Those two cheesy recipes, along with these Parmesan Crisps will be appetizer hits at your next gathering, and no one will even know they are low carb.
Recipe can be quickly added to MyFitnessPal – Search “KetoConnect – Parmesan Crisps”
Parmesan Crisps
Ingredients:
- 8 tbsp grated parmesan cheese
- 2 slices Provolone Cheese
- 1 medium Jalapeno
Instructions:
- On a baking mat or parchment paper make eight 1tbsp mounds of Parmesan cheese an inch apart form one another.
- Slice up the jalapeno as thin or thick as you like, lay them on a baking sheet and bake them for 5 minutes at 425 degree Fahrenheit.
- Once the jalapenos are out of the oven and have cooled lay each one onto a mound of Parmesan slightly pressing it down.
- Split each provolone slice into 4 pieces for a total of 8 and lay each piece on top of the jalapeno and Parmesan.
- Bake at 425 degrees Fahrenheit for 9 minutes.
Notes
Written by
Megha Barot
Megha has always been a passionate cook, but she took this to a new level after starting her keo journey in 2015. She loves creating new recipes and producing educational content for KetoConnect, which she co-founded in 2016 with Matt. Her passion for healthy eating and personal development continues to thrive. She's the proud mom of two awesome kids.
I don’t like jalapeno’s, what can I use in place? Don’t like pepperoni either
You can use another type of cheese and another type of pepper, or maybe just try another cracker recipe like this one. 🙂
The refrigeration doesn’t make them soggy?
It might if moisture collects in the container or bag you keep them in.
Always grate/shred cheese yourself rather than buying shredded versions. Things are added to the processed shredded cheese that are best not consumed and aren’t on the label. Some softer cheeses shred better if you freeze them first.
YUM! Saw this recipe yesterday and made it today. Didnt pre bake the jalapeno and used pepper jack on top! Its a winner!
Yes, I just used jalapeño slices out of a jar. that worked just fine!
its over 100 degrees here, what do you think about microwaving them?
You could try it!
I found a recipe that works really well in the microwave. Just take a little 1 inch chunk of cheese and set them out on a plate and microwave for one minute . In one minute it turns into a crisp wonderful cracker. It’s amazing how the little cube just collapses melts and turns crisp so fast.
I am interested in your jalapeno cheese crisps. They look delicious. The problem is I cannot eat anything with the slightest bit of spice. So I’m wondering if you can give me some ideas that I could use to replace the jalapeno. Maybe a mild sweet pepper. Do you have any ideas?
They would still be tasty chips without the jalapeno! Just omit them. A little piece of bacon could be good!
I absolutely love these. Such a delicious, low carb snack!
Thanks these were delicious, but I ate the whole darn batch at one sitting. I’ll have to take your word for it that they are better the next day.
Excellent recipe! Made them for the first time for a small dinner party and they were a hit. The combination of spicy jalapenos and the salty cheese is perfect. Have added this to my go to keto recipes. Thanks!!
I’d dip those zucchini fries in beaten egg whites to assist the “stick” factor for the coating.
What can you use instead of provolone?
I’m in Australia and just can’t seem to find it 🙁
Any other cheese should work!
The parmesan cheese just burned and didnt melt to a crisp. What did i do wrong?
Try cooking it for less time! Keep your eye on it. Your oven may be hotter than ours!
Hey Guys,
Wow, these are great… The second time I put them in oven, I baked them for 5 min. Instead of 9 and used pepperoni and pepper jack cheese… yum
Thanks, Jan
Love these ~ ended up using the sliced cheese on the bottom and top with the grated Parmesan in the middle. What is the best way to store the ones you don’t eat right away?
In a plastic container on the counter is fine.
Thanks again ♡♡
If I make a batch of these to last a week, how would I store them? Or would they last a week?
You can store them in a plastic container on the counter or in the fridge. Up to a week should be fine.
OMG Crisps so good, I used gouda (0 carbs)in place of provolone and added a slice of pepperoni to each…WOOT !! Thanks for recipe
Yum, yum!! Thanks for sharing.
Do you leave these out after baking or do they need to be refrigerated until eating them?
You can leave them out or put them in the fridge 🙂
Wait, some people had to print this recipe?