Whether you’re looking for baked keto cheese crisps or simply a cheesy, crunchy snack, these cheddar parmesan crisps are a savory, chip-like snack that’s also naturally healthy, gluten-free, low carb, and keto diet friendly. You can make these cheese chips with cheddar, parmesan, or other cheeses, and I’ll explain the pros and cons of each, plus tons of variations and ideas to make them your own. You’ve got so many options!
What Are Cheese Chips?
When you cook little heaps of cheese in the oven, they turn into these amazing, crispy baked cheese chips (a.k.a. keto cheese crisps). They are crunchy, cheesy, and very simple to make. And just like homemade pork rinds and fruit leather, they only take a few ingredients to create a mouthwatering snack.
What Are Parmesan Crisps?
Parmesan cheese crisps are a type of cheese chips, made with parmesan cheese. In recent years, the parmesan variety in particular has become widely available at stores. They can be a little pricy, though. And since it’s so easy to make your own keto cheese chips, why not give it a try? I’ll show you how to make parmesan crisps, plus 10 (!!) variations of other cheese chips.
Ingredients You’ll Need
This section explains how to choose the best ingredients for cheese crisps, what each one does in the recipe, and substitution options. For measurements, see the recipe card below. The only ingredient you really need to make cheese chips is… cheese! The most common types of cheeses used are cheddar and parmesan, but this cheese crisp recipe actually works with all hard or semi-hard cheeses:
Parmesan – Low carb parmesan crisps are more light and definitely the crispiest texture. They are probably the most foolproof cheese to make low carb cheese chips with, because they basically always come out crispy. Parmesan chips also come out saltier than those made with many other cheeses, even without adding any additional salt.Cheddar – Cheddar cheese chips are just slightly more challenging, because you have to get the timing just right. If you don’t cook them enough, they will be soft and pliable (not crispy), but if you cook them for too long, they will burn easily. It’s just a little more difficult to make the cheddar ones crisp without burning them, but it is doable.Mozzarella – Mozzarella cheese will be similar to cheddar, but less crunchy, since mozzarella has more moisture. If you choose to use this cheese, be sure it’s low-moisture part-skim mozzarella, not the fresh variety, which has even more water content and won’t crisp up.Pepper Jack – A little bit different flavor with a bit of heat. It’s a great option when you want to mix things up a bit. Swiss – The swiss gives a distinct flavor and would be great with everything bagel seasoning.Colby – Mild and creamy, colby jack cheese is great for dipping, as it’s not as flavorful as some of the other options.
Get more ideas for cheeses to use in my full keto cheese list!
How To Make Cheese Crisps At Home
This section shows how to make parmesan crisps, cheddar chips, or any other kind of cheese chip you want! The process is the same for all of them. For full instructions, see the recipe card below.
How To Make Cheese Chips Crispy?
The keys to crispy baked cheese crisps are:
Size of the piles – Keep your piles of cheese fairly small, and don’t layer them too thick. You want the cheese to spread into a very thin layer as it bakes in the oven, which will make it crispy.Spacing – Make sure you leave enough space between the piles for them to spread, otherwise you’ll end up with a sheet of cheese! That’s still perfectly edible, but individual chips are better for most purposes. Plus, the edges get the most crispy, so it’s better to have separate chips so that you have more edges.Oven time – The time in the oven will vary depending on your particular oven, and more importantly the size and thickness of your cheese piles. If you don’t bake them for long enough, your chips will be chewy instead of crispy (this is less of an issue with parmesan crisps, which get crunchy easily, and more so with other cheeses).Browning – The parmesan cheddar cheese chips are done when the edges are a little browned. This is the doneness indicator to watch for.Watch closely – They will go from “not yet” to burned very fast! Chips made with semi-hard cheeses, like cheddar chips, are prone to be too soft if you take them out too soon, but burned if you wait too long. Parmesan crisps are a bit more foolproof, since parmesan is a harder cheese than cheddar.
Storage Instructions
Store: Keep low carb cheese crisps in an airtight container in the fridge for up to one week.Freeze: You can also freeze them in an airtight container for up to 6 months. Crisp up again if needed: If your chips lose their crispness, you can bake them again, just until cheese melts, and then remove from oven and let them cool to crisp up.
What To Serve With Cheddar And Parmesan Crisps
There are lots of ways to use baked cheese chips. You can do almost anything with them that you would do with “regular” chips:
Dipping – Along with low carb tortilla chips and zucchini chips, these parmesan cheddar crisps are the solution for all the dipping, all the topping, and all the crunchy, salty snacking you’ve been missing. They’re awesome for everything from spinach artichoke dip and crab dip to salsa and guac… almost just as much as munching on them all on their own.Topping – Top ’em with whatever you like to make nachos! Try this keto nacho recipe to start.Soups – Serve the chips on the side for something crunchy, or melt them over the top of your soup. Try cheddar chips with taco soup or parmesan crisps with creamy mushroom soup.Salads – Crumble your cheese chips into salads, such as a Caesar salad or spinach bacon salad. Seriously, if you haven’t tried a salad with parmesan crisps, you’re missing out! Since they are super crunchy, they make the perfect stand-in for croutons.
More Cheesy Low Carb Recipes
If you like this baked cheese crisps recipe, you might also like some of these other low carb cheesy recipes: Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our Facebook support group, too – I’d love to see it! Serving size: 1/4 of entire recipe, or ~6 chips
