Parmesan Crisps recipe – easy to make and a wonderful one ingredient snack. Also called Parmesan Fricos, these cheese crisps are great to eat by themselves or use as a low-carb “cracker”.
It’s hard to believe that these Parmesan Crisps are made with just one ingredient!
That’s right, shredded parmesan cheese is all you need to make these delicious low carb chips.
Parmesan Crisps
Parmesan chips are also known as fricos and they are essentially an Italian cheese crisp that slightly resembles a lacey potato chip.
These crispy low carb cheese chips taste terrific by themselves and are ideal for crumbling onto the tops of salads.
These keto cheese chips also make wonderful “crackers” to hold favorite toppings.
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How To Make Parmesan Cheese Crisps
Parmesan Crisps (fricos) are so easy to make!
Step 1
Grate or shred a wedge of parmesan cheese. If you have a food processor, cut the parmesan cheese into smaller pieces, toss the pieces into the food processor and pulse until the parmesan cheese is grated.
Step 2
Scoop up about 3 tablespoons of the cheese and place it on a baking sheet. An ice cream scooper works well for this.
Step 3
Spread out each mound about 2 to 3-inches wide and leave an inch or two between the cheese.
Step 4
Garnish the tops with toasted pine nuts or leave them plain.
Step 5
Bake the parmesan cheese at 400 degrees F (200 degrees C) for 5-6 minutes until the crisps turn golden in color.
Step 6
Let the cheese crisps cool on the baking sheet for 2-3 minutes before carefully removing them to a cooling rack.
Parmesan crisps can be stored in an airtight container for up to 1 week.
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What To Serve With Parmesan Crisps
You might like to serve parmesan crisps with any of these small batch dips and soups:
Parmesan Crisps Recipe
Ingredients
- 4 ounces Parmesan cheese , rind removed
- pine nuts , toasted (optional)
Instructions
- Heat oven to 400 degrees F (200 degrees C).
- Grate the cheese into a bowl.
- Line a large baking sheet with nonstick liner. Scoop out even portions of cheese (you can use an ice cream scoop if you have one) and place on baking sheet, 3-inches apart.
- Flatten each mound slightly with a metal spatula or with your fingers.
- Place a few toasted pine nuts on the top of each mound of cheese, if desired.
- Bake for 5-6 minutes or until golden.
- Remove pan from the oven and let the crisps cool on the pan for 3 minutes.
- Carefully transfer each crisp to a cooling rack to cool completely.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Wow this is pretty cool! I would have never thought to just bake parmesan cheese. Amazing!
I loooove the taste of parmesan cooked like this! It is so good! These fricos look awesome and are so versatile!
I’ve been wanting to try these ever since I saw it on Giada at Home. They look fantastic! And it was great meeting you last weekend, Joanie! 🙂
Thanks so much, Shinee! You should definitely make them, they’re easy to make and so delicious. It was wonderful meeting you too!!
That is a whole lot of delicious looking parm cheese!
Yes, it is. I love it, thanks Beth!
YUM! Who doesn’t love the cheese that bakes onto the pan….? These look delicious!
Thanks, Cathy.
I just love how simple these are to make, Joanie! And perfect for serving over a fresh salad or a bowl of soup. 🙂
They’re so easy to make, Carrie and Fricos are great on salads. They provide the perfect salty crunch.
I LOVE these. I need to make them soon, So great!
You should, Becky. They’re so tasty.
These look amazing! Loving the version with the pine nuts!
Thanks, Heather. I love the ones with toasted pine nuts too.
One of the best snacks on Earth! Seriously.
Also? I fill ’em up with spinach and artichoke dip! 😀 YUM!
I agree, Kate. I love them. That’s a great idea to fill them with spinach and artichoke dip. So much better than a cracker!
Wow I’ve never heard of these but they look like such a great idea! I can myself eating them by dozen.. eek!
They’re pretty addictive, Valerie – but sooooo good!