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.

Jump to Recipe

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