Keto Parmesan Crisps Recipe

Have you ever tried the popular keto diet? The diet plan has its drawbacks, much like any diet does, and many people find it hard to commit to such a low-carb lifestyle. The upside, however, is that it has proven to be a pretty effective weight loss method as long as you stick to eating the right foods. While keto diets are notoriously meat-heavy, no-one can live on meat alone. Sometimes you just want something crunchy to snack on, you know? Sadly, just about everything that goes crunch seems to have carbs, except maybe celery, but no one gets too excited about celery.

These easy, cheesy keto Parmesan crisps are another story, however. As recipe developer Susan Olayinka of The Flexible Fridge tells us, "I'm always on the hunt for low-carb or no carb snacks that are not super high sugar so this is brilliant." You'll come for the crunch, but you'll stay for the flavor! Even if you're not following the keto diet, you'll want to add these to your snack repertoire anyway since they're incredibly easy to make and the taste is absolutely amazing. After all, who doesn't love crunchy cheese?

It won't take you long at all to check your fridge to see if you have what it takes to make this recipe, nor to go out and shop for supplies if you don't. You see, there's only one thing you'll need: Parmesan cheese, that's all. If you want to add a little extra flavor to your cheese crisps, Olayinka suggests you sprinkle them with everything bagel seasoning or chopped parsley, but says "maybe paprika, garlic powder, onion powder, or curry powder" would also be good. You could also go for cayenne or chipotle powder if you'd like a spicy kick. These flavorings can either be added to the cooked crisps or else mixed into the shredded cheese.

While you could make these crisps with the kind of Parmesan cheese that comes in a shaker-top cardboard container, Olayinka prefers to make hers from a block of fresh Parmesan. "I grate it myself because I always find that fresh is best," she says, explaining that "pre-grated cheese always has some sort of powder in it which I find changes the taste of the final product." If you want a low-labor compromise, you can always use the kind of pre-shredded Parmesan that comes in a plastic tub and is found in the refrigerated section with the rest of the cheese.

Preheat the oven to 350 F. As it heats, line a baking sheet with parchment paper or spray it with a light coating of oil. Scoop up two tablespoons (⅛ cup) of shredded Parmesan and form it into a little pile on the sheet, then repeat this process until all of the cheese is used up. You should end up with eight separate piles of cheese. Try to space the piles with about an inch between each one so they will have room to spread out a bit. If necessary, you can use an additional baking sheet. 

Once the oven is hot enough, bake the Parmesan crisps for five minutes. Take them out of the oven and allow them to cool for a minute or so, then remove them from the baking sheet They should come off pretty easily, and when they do, they're ready to eat. "Serve these as crackers," Olayinka advises. If you don't eat them all right away, then you've got more will power than we do. Olayinka reassures us, though, that you can store these crisps "out of the fridge in an airtight container for about 2 to 3 weeks." Just like that, you have a delicious, low-carb snack that will surely satisfy any savory, cheesy craving that comes your way!