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Everything Parmesan Crisps

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I love making these Everything Parmesan Crisps as a low-carb snack, to add to Caesar salad in place of croutons, with soup, or a great addition to any charcuterie board as an appetizer.

I love making these Everything Parmesan Crisps as a low-carb snack, to add to Caesar salad in place of croutons, with soup, or a great addition to any charcuterie board as an appetizer.

They are so easy to make, the trick is using fresh grated parmesan cheese, pre-grated won’t always work. And since I’m obsessed with Everything Bagel Seasoning, like these Everything Flatbreads and these Air Fryer Eggs they are the perfect snack!

I love making these Everything Parmesan Crisps as a low-carb snack, to add to Caesar salad in place of croutons, or a great addition to any charcuterie board as an appetizer. I love making these Everything Parmesan Crisps as a low-carb snack, to add to Caesar salad in place of croutons, or a great addition to any charcuterie board as an appetizer.

I love making these Everything Parmesan Crisps as a low-carb snack, to add to Caesar salad or a charcuterie board.

Since Parmesan cheese has enough sodium on it’s own, using pre-made Everything Seasoning would make them too salty, so I made my own (it’s so easy!). I really think you’ll love them as much as we do!

How to Make Parmesan Crisps

Parmesan Crisps are easy to make. Shred the cheese with a box grater. Place a silpat or piece of parchment paper on a baking sheet. Then, add heaping tablespoons of grated Parmesan cheese to the baking sheet, spreading them out slightly so they are a little lacey. Make sure there is enough space between each one so they don’t melt together into one big clump. To season, partially bake, then add the seasoning so they stick the the cheese without burning, then put them back in the oven a few more minutes. This recipe makes 4 crisps, double or triple to make more for sharing.

What To Eat With Parmesan Crisps

  • Add them to your salads
  • Serve them with marinara sauce
  • Top them with tomatoes or proscuitto in place of a cracker
  • Add them to your Charcuterie Board
  • Add them to soups, they go great with my crock pot tomato soup
  • or just eat them plain, as a snack!

How To Store Parmesan Crisps

Although they are great fresh out of the oven, you can also prepare them ahead of time. Store them in an airtight container with wax paper between each cheese crisp for up to a week.

I love making these Everything Parmesan Crisps as a low-carb snack, to add to Caesar salad in place of croutons, with soup, or a great addition to any charcuterie board as an appetizer.I love making these Everything Parmesan Crisps as a low-carb snack, to add to Caesar salad in place of croutons, with soup, or a great addition to any charcuterie board as an appetizer.I love making these Everything Parmesan Crisps as a low-carb snack, to add to Caesar salad in place of croutons, with soup, or a great addition to any charcuterie board as an appetizer.I love making these Everything Parmesan Crisps as a low-carb snack, to add to Caesar salad in place of croutons, with soup, or a great addition to any charcuterie board as an appetizer.

Everything Parmesan Crisps

5 from 13 votes
2
Cals:66
Protein:5.5
Carbs:1.5
Fat:4.5
I love making these Everything Parmesan Crisps as a low-carb snack, to add to Caesar salad in place of croutons, with soup, or a great addition to any charcuterie board as an appetizer. Double or triple the recipe to feed a crowd.
Course: Appetizer, Snack
Cuisine: American
I love making these Everything Parmesan Crisps as a low-carb snack, to add to Caesar salad in place of croutons, or a great addition to any charcuterie board as an appetizer.
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Yield: 4 servings
Serving Size: 1 crisp

Ingredients

  • 1/2 cup freshly grated Parmesan, not pre-grated using the large holes of a box grater
  • 3/4 teaspoon sesame seeds
  • 3/4 teaspoon  minced dried onion flakes
  • 3/4 teaspoon  minced dried garlic flakes
  • 3/4 teaspoon  poppy seeds

Instructions

  • Preheat the oven to 400F.
  • Pour 2 tablespoon of grated cheese onto a silicone lined baking sheet (highly recommended for this) and lightly pat down with your fingers to make about 4 inches round.
  • Repeat 3 more times with remaining cheese, leaving 1/2-inch space in between each circle.
  • Bake 3 minutes, until almost done.
  • Combine the sesame seeds, onion, garlic and poppy seeds in a small bowl.
  • Top each with 3/4 teaspoon.
  • Bake for 5 minutes or until golden and crisp. Cool before eating.

Last Step:

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Notes

Double or triple the recipe to make more.

Nutrition

Serving: 1 crisp, Calories: 66 kcal, Carbohydrates: 1.5 g, Protein: 5.5 g, Fat: 4.5 g, Saturated Fat: 2.5 g, Cholesterol: 10 mg, Sodium: 233 mg, Fiber: 0.5 g, Sugar: 0.5 g

Categories:

I love making these Everything Parmesan Crisps as a low-carb snack, to add to Caesar salad in place of croutons, with soup, or a great addition to any charcuterie board as an appetizer.

Photo credit Jess Larson.

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42 comments on “Everything Parmesan Crisps”

  1. Not only are these easy to make but there is lots of combinations to use as ingredients as well. I used half parmessian cheese and half Asiago. So good!

  2. I’m bringing these as a snack/appetizer to a group of ladies. Do you recommend a dip or salsa for serving?  Or maybe some fruit? Or as a stand alone?
    It’s very clever that you made your own seasoning. You’re right about the salt in Trader Joe’s Everything Bagel. Thanks. 

  3. Avatar photo
    Valerie Kolman

    I made and they came out great! Used a parmesan block that I grated. I used about 1 Tbsp, cheese to make them really thin, cooked 2 minutes, Added topping and cooked for another 6 mins. Nice and crispy

  4. Avatar photo
    Jackie Magyar

    I made these yesterday and they were so good. I used Everything bagel seasoning I found at Trader Joes, it
    made the recipe even faster! I added one to my salad today, it was delicious! These are great on the Keto diet. Will be making them again.

  5. Very good!  I used the Everything but the bagel from Trader Joe’s and noticed it was salty too.  I will follow recipe next time.  

  6. I noticed black sesame seeds in the photos. Do they taste different from regular (white) sesame seeds? Is the 3/4 tsp quantity combined with the 2 types. Or are the black seeds in addition to the 3/4 tsp white?

  7. I had some pre shredded mix of mozzarella and parmesan in the fridge and tried that. The flavor was good, but they weren’t crispy. Pretty disappointing. Next time I guess I just need to follow the recipe and hope for better results.

  8. Loved! A great after school snack! I used the TJ Everything Bagel seasoning which makes them very salty. Next time I’ll mix them up like indicated in the recipe since it doesn’t include salt.

    1. Pre grated cheese contains cellulose or potato starch to prevent clumping. This interferes with the cheese melting and sticking to itself.

  9. Oh my, these are so good! It takes a tremendous amount of self-control to stop at one or two crisps. I bet Asiago cheese would be so good for this recipes. Thank you, thank you, thank you!

      1. I personally don’t use pre-shredded because it’s so dry, it doesn’t melt well, plus they add cellulose, which is essentially wood pulp to keep the cheese from clumping.

    1. I found that after the crisps were completely cooled and placed in a container they crisped right up and weren’t oily at all. I cooled them at least 1 hour before putting them in a container.

  10. Can you use granulated garlic & onion powder in place of flakes, and if so would you use less of the powders?  

  11. This is why I love you. I make these all the time but never thought to put everything seasoning on them- genius! And so simple! Thanks!!

  12. I LOVE this recipe! I’ve had my eye on a box grater for awhile and have every intention of eventually buying one and now with this recipe, there is an even bigger incentive to buy one!

  13. Avatar photo
    Sharon De Caria

    Can you use pecorino romano (instead of parmesan) for this recipe?  We are a family obsessed with pecorino romano!!!

    1. Yes! I do it all the time with Romano.  My family loves it too, so we always have it on hand.

      Gina – these are genius!!  I make these all the time with just cheese never thought of the toppings.  As always, thank you for your brilliant ideas!