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.
Make sure you use real parmesan/Parmigiano Reggiano.
Use a Microplane graterthat’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.
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.
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.
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.
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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
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.
Would pecorino Romano work?
Yes Sarah that would be wonderful! –Rachel
OMG, I LOVE THESE!!! I buy them at Sam’s Club, I like theirs better than Costco. Now I can just make my own!!!
Yes you sure can! They are so easy. –Rachel