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Easy Baked Cheese Crisps

Baked cheese crisps are the perfect way to save money on those expensive boxed versions at the store and cut down on extra additives you don’t need. Low carb and perfectly crispy, they meet your potato chip craving and get you satisfied with just a few bites.

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baked cheese crisps on a plate

Tips for success:

  • Make sure you use real parmesan/Parmigiano Reggiano.
  • Use a Microplane grater that’s fine for a very pillowy cheese that melts evenly.
  • Use a rimmed and parchment lined cookie sheet. Don’t use wax paper.
  • Let the cheese cool about 5 minutes before moving the crisps to a cooling rack. If you try to move them while they are too hot they will fall apart.
  • If your crisps turn out soggy, they needed to cook a little longer. All ovens have different temperature variations. Bake times are an estimate.
  • Cheese crisps should not require refrigeration if you used an aged cheese like parmesan, but you can put them in an air tight container and keep them in the fridge for up to three days.

Flavor ideas to add:

  • Garlic powder
  • Italian seasoning
  • Everything bagel seasoning
  • Red pepper flakes
  • Dried jalapeno pepper pieces
  • Mexican spices
baked cheese crisps on a plate

Easy Baked Cheese Crisps

Keto friendly and so filling, make a big batch of baked cheese crisps and see how fast they fill you up!
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 8 crisps
Author Rachel Ballard

Ingredients
  

  • 1 cup parmesan cheese finely grated
Makes: 2inch round

Instructions
 

  • Preheat the oven to 400. Adjust a rack to the center.
  • Line a rimmed baking tray with parchment paper.
  • Pile 2 tablespoons of grated cheese on to the tray, leaving about 2 inches between the piles. Sprinkle on any herbs or spices if using them.
  • Bake about 7 minutes until evenly golden, turning the tray once during cooking. Keep your eye on them and take them out when they are evenly golden.
  • Allow to cool 5 minutes on the tray then transfer them to a paper towel to cool completely. Eat right away or store in an air tight container up to three days at room temperature.

Nutrition

Serving: 1crispCalories: 49kcalCarbohydrates: 1gProtein: 4gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 9mgSodium: 200mgPotassium: 12mgSugar: 1gVitamin A: 98IUCalcium: 148mgIron: 1mg
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Course Snack

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6 Comments

  1. I don’t know what I am doing wrong. Sticking to parchment paper and pulls paper of with them and can’t get it off

  2. I love making these. Also can use sliced cheese sliced in quarters.
    I decided to “up” the recipe and everyone loves these.
    Put half an olive, or a slice of jalapeno on the pan, put cheese on top, proceed as normal.
    When turn over, looks quite dramatic.
    Thinking of other foods to include.

  3. 5 stars
    OMG, I LOVE THESE!!! I buy them at Sam’s Club, I like theirs better than Costco. Now I can just make my own!!!

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About the Author

Rachel Ballard, RN, BSN brings more than 20 years of professional nursing expertise to Feast and Farm. With a love for nutrient dense foods that support wellness, she works to distill complex health information and current trends into recipes that fuel the best version of yourself. Read more about Rachel here.